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:
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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
- Kid friendly
- Packed with 10 grams of protein and 8 grams of fiber
- Peanut butter & jam…. enough said.
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.
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.
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.
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
- Cherry chia jam
- Natural peanut butter
- 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.
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.