These Breakfast Protein Vegan Stuffed Sweet Potatoes with Peanut Butter and Chia Jam are a fun new high protein way to start your day!
As I resolve to try to incorporate more plant-based protein into my diet, I have been thinking a lot about easy healthy vegan breakfast options that don’t involve smoothies or vegan protein powder. I already created a super delicious vegan breakfast burrito that is NO JOKE, insanely good, but sometimes, I’m feeling more sweet than savoury. That was the inspiration for these breakfast protein vegan stuffed sweet potatoes, made even more nutrient dense with peanut butter and naturally sweet chia jam because let’s be real, PB&J is life.
If you’re looking for a delicious way to start the day with a nutrient-packed breakfast, these vegan stuffed sweet potatoes are calling your name! Here are a few reasons I love this recipe:
Table of contents
Why This Recipe Works
If the words “PB & J” and “sweet potato” don’t incentivize you enough to give these vegan stuffed sweet potatoes a go and need a little more convincing, here are a few more reasons why this recipe needs to be part of your breakfast repertoire!
- Totally plant-base
- Gluten-free
- Kid friendly
- Packed with 10 grams of protein and 8 grams of fiber
- Peanut butter & jam…. enough said.
Key Ingredients
Sweet Potatoes – Sweet potatoes are a holy grail nutrient-dense food, they are packed with vitamin A, vitamin C, and fiber. They are also super versatile meaning you can use them at almost any meal or snack!
Soft Tofu – Soft tofu is such a versatile high protein vegan option because it makes these vegan stuffed sweet potatoes super creamy and rich in protein. One 190 g serving has 10 grams of protein, so it’s one of my go-to’s any time I need to add protein to smoothies, soups, or sauces.
Cherry Chia Jam – Check out my homemade cherry chia jam (you have got to make this), but in a pinch, you can also use a low sugar fruit preserve.
Natural Peanut Butter – Natural peanut butter tends to be runnier/thinner in texture, making it easier to drizzle on top, but for this recipe any nut buter you have on hand is fine!
How To Make This Recipe
Step 1: Bake or microwave sweet potatoes until soft
Step 2: Split the cooked sweet potatoes down the middle and very carefully scoop out the insides into a food processor. Add in the soft tofu, peanut butter, cinnamon, salt, and maple syrup, to taste. Puree until smooth.
Step 3: Spoon the filling into the sweet potato jackets.
Step 4: Top with cherry chia jam, a drizzle of natural peanut butter, and cherries. Enjoy at room temperature.
Expert Tips
I usually will cook the sweet potatoes the night before by putting them in the microwave (pierced and covered in plastic wrap for 10 minutes), or baking them at 400 F wrapped in foil for about an hour (also pierced with a fork). That way this step is out of the way, and the rest is super fast.
Recipe FAQs
Yes! Any leftover vegan sweet potato stuffing can be enjoyed as is or as an alternative to yogurt or cottage cheese with some fruit or nuts on top. I also like to swirl it into yogurt or oatmeal. SO GOOD.
These vegan stuffed sweet potatoes are completely vegan and plant-based with no dairy, eggs, or grains at all making them suitable for a wide range of dietary restrictions.
More Recipes You Might Like
If you needed more breakfast inspo, we are no shortage on the blog. But here are some of my FAVS…
- VEGAN BREAKFAST BURRITO WITH TOFU SCRAMBLE
- VEGAN OATMEAL BREAKFAST BARS
- VEGAN BREAKFAST SAUSAGE
- ORANGE BERRY VEGAN DUTCH BABY
What are some of your go-to plant based breakfast recipes? Have you tried to make this Breakfast Protein Vegan Stuffed Sweet Potatoes with Peanut Butter & Chia Jam? Leave me a comment below with your thoughts!
Breakfast Protein Vegan Stuffed Sweet Potatoes with PB&J
Ingredients
- 4 medium sweet potatoes baked or microwaved until soft
- 1 X 300 g pack soft tofu
- ¼ cup natural peanut butter
- ½ tsp cinnamon
- Generous pinch of salt
- Maple syrup to taste
For topping:
- Cherry chia jam
- Cherries
- Natural peanut butter
Instructions
- Split the cooked sweet potatoes down the middle and very carefully scoop out the insides into a food processor. Add in the soft tofu, peanut butter, cinnamon, salt and maple syrup, to taste. Puree until smooth.
- Spoon the filling into the sweet potato jackets.
- Top with cherry chia jam, a drizzle of natural peanut butter and cherries. Enjoy at room temperature.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Soyun says
was a little doubtful, but this was HEAVENLY. Tasted like literal custard.
Rachel says
I’ve had this before and love it but, I don’t have any tofu on hand. Could I use vegan protein powder instead?
Abbey Sharp says
Yeah you can give that a try but it likely wont have the same consistency.
Rebekah says
I love this! It has become a go-to for breakfast and snacks. Question- have you ever stored extras of this in the fridge? Not sure how well it would keep, but always looking for ways to meals prep and have things ready to go. Thanks!
Abbey Sharp says
Yes I have!
Cleo says
Could I use firm tofu instead? Thank you 🙂
Abbey Sharp says
You can try but it won’t yield the same soft texture and may be a bit more crumbly as a result.
Alex says
Wow! Treated myself to this recipe and making it was easier than expected, plus it tasted so indulgent. I didn’t have tofu so I just used a bit of leftover chia pudding instead and it actually worked great! Also subbed PB2 for peanut butter and for the jam just popped some frozen/fresh berries into the microwave with a bit of honey. I’ll definitely be making this again!
Constance says
Both my boyfriend and I love this for breakfast meal prep. The base is delicious creamy sweet potatoes and the nut butter and jelly topping is such a great compliment. For picky eaters out there (like me) you can’t taste the tofu but get the wonderful added protein benefits! Surprisingly filling too!
Alexis says
Hey I know this post was a while ago, it looks good, very interesting putting peanut butter with a sweet potato and I’d love to try it. Unfortunately I’m not a fan of tofu nor do I ever buy it. Can I substitute something else to get the protein? I’m not vegan but not sure what would taste good with it?
Abbey Sharp says
Hi Alexis. Great question! You can try adding more peanut butter or use Greek yogurt instead of tofu.
Gosia says
These were so yummy! Never tried sweet potatoes this way before but it’s an absolute deliciousness❤️ Ps thanks for the tip with cooking the potato in a microwave, I didn’t know that was possible to make it so fast!
Abbey Sharp says
Thanks Gosia! Yes its such an easy hack. Glad you enjoyed 🙂
Sue says
So delicious! Tasted like a treat.
Abbey Sharp says
Right!? So glad you enjoyed.
Rose says
This was a really good breakfast. I didnt have silken tofu so i used firm tofu instead, still turned out great.
You really dont taste the tofu.
I was looking for a nice way to get more plantbased protein in during the day. This is a nice start.
Lauren Sedgley says
Having been unsuccessful with tofu recipes in the past, I was a bit skeptical about this one…. but wow! It results in a beautifully creamy and smooth sweet potato thats higher in protein – you would never even know there was tofu in it! I’m definitely going to use this trick for savoury baked sweet potatoes too in the future – thanks Abbey!x
Abbey Sharp says
Im so glad. Thanks Lauren 🙂
Kristin says
Super good. Really enjoyed it! I’m not vegan but always try work plenty of plant based goodness in my diet where I can. My calorie count on this was a whole lot higher than yours but maybe my portions were quite a bit larger ?♀️
Great recipe nonetheless… thanks!
Abbey Sharp says
Thanks! So glad you liked it
Jess says
This was great! Super easy, comforting breakfast. It’s hard for me to stray from my beloved morning oatmeal, but this is definitely going to be in the regular rotation. I love the filling, it’s almost like a pudding/custard.
Abbey Sharp says
so glad! right? it tastes like pumpkin pie to me!
Loeke says
Always a little skeptical when I see sweet recipes with tofu, but this was amazing! Would definitely make it again??
Abbey Sharp says
Amazing! So glad you enjoyed it 🙂
Liz Romey says
This was so yummy and fun and easy to make! What an interesting and delicious idea. Thank you so much, Abbey!
Abbey Sharp says
My pleasure 🙂
Gosia says
These were so yummy! Never tried sweet potatoes this way before but it’s an absolute deliciousness❤️ Ps thanks for the tip with cooking the potato in a microwave, I didn’t know that was possible to make it so fast!
laura says
This recipe was a HUGE hit! Very easy to make, filling and delicious. We will definitely be making it again. We followed the directions and ingredients exactly and it worked out perfect.
Abbey Sharp says
yay, so glad Laura!! I just made one on friday for myself – tastes kinda like pumpkin pie!