These vegan stuffed sweet potatoes with high protein guacamole are a perfectly balanced vegan meal with protein, fibre, healthy fat and carbs!
I think it’s pretty clear right now that I’m a big sweet potato fan. Roasted, grilled, baked, mashed – Imma eat ALLLLL the sweet potatoes. However, under usual circumstances, sweet potatoes are served as a side dish – not a main!
Not anymore. I wanted to switch things up and turn sweet potatoes into a main dish by stuffing them with a vegan protein guacamole and topping them with spicy crispy chickpeas.
Table of contents
Why This Recipe Works
These vegan stuffed sweet potatoes are made for guacamole lovers! It’s also hearty enough to have as a main, and is the perfect Meatless Monday dish that can be enjoyed by vegans and carnivores alike.
This recipe is not only loaded with protein, but it also provides a hefty dose of fibre and healthy fats making it a nutrient packed and satiating meal.
Protein Guacamole – The secret ingredient to making the protein guacamole is to add white beans. White beans are not only loaded with protein and fibre, but they don’t alter the flavour profile at all while also adding an extra dose of creaminess to the guac. With the addition of lime juice, jalapeño, cherry tomatoes and cumin – we are in guacamole heaven!
Spicy Chickpeas – to make the spicy chickpeas all you’ll need are canned chickpeas, olive oil for roasting, as well as cumin and chili powder for some extra spice and Mexican flavour!
How to Make This Recipe
Step 1: While sweet potatoes are baking in the oven, spread the chickpeas on a kitchen towel, top with another towel and rub the chickpeas until they pop out of their skins. Transfer the dried chickpeas to a baking sheet and toss with olive oil. Bake for 20-22 minutes.
Step 2: Toss with chili powder, cumin, and fleur de sel and return the baking sheet to the oven with the temperature off and leave the chickpeas in the oven, with the door closed until the pan is cool to touch, about 1 hour.
Step 3-4: Puree the cannellini beans with the lime juice in a food processor.
Step 5: Transfer to a bowl and mash in the avocado. Gently stir in the tomatoes, jalapeno, cumin, salt and pepper to taste.
Step 6-7: To serve, split the sweet potatoes in half lengthwise and fluff the insides. Top with a generous dollop of the guacamole and the crispy chickpeas. Garnish with cilantro and serve with lime wedges, if desired.
These vegan stuffed sweet potatoes are based on my usual avocado hack where I like to add beans to my avocado toast to bulk up the protein and fibre. I basically just puree some white beans together with avocado, and limes, then stir in some tomatoes, jalapenos and cumin. That alone is so delish, you’re going to want extra protein guacamole for eating with veggies and chips.
There are no hard and fast rules when it comes to guacamole so you can totally make it your own depending on how you like it to taste. If you want it a bit more on the spicy side you can add more jalapeño, chili powder, paprika or sriracha. You can also add in more lime juice for more of a citrus kick or you can also take things to the next level by throwing in some garlic, chopped cilantro, or red or green onion. If you don’t need to make this recipe vegan, you can also throw in some feta cheese which would taste totally bomb in this recipe!
When it comes to baking the sweet potato, you can roast it in the oven for about an hour or so. But if you want to make this recipe quick and easy, you can also cook the sweet potato in the microwave. Using a fork, simply poke a few holes in the sweet potato and pop it in the oven for 10 minutes. If its not yet soft, heat for 2 minute intervals until cooked through. Keep in mind larger sweet potatoes will take longer to cook.
The key to getting spicy chickpeas super crispy is to rub the chickpeas really well to pop them out of their skins. You don’t have to get all of them off, but this will help them get super dry enough to crisp up.
You could add one of my all time favourite Mexican chili-lime seasonings, tajin. You can also do paprika and cumin, or lime (juice + zest) and black pepper.
You bet! I recommend just putting plastic wrap directly on top of the avocado to prevent browning.
Yes! This recipe is completely gluten free, dairy free, nut free and vegan and therefore safe for people with a variety of diet restrictions.
More Recipes You Might Like
If you like these vegan stuffed sweet potatoes, you might also like these!
- Korean Stuffed Sweet Potatoes
- PB&J Stuffed Sweet Potatoes
- Apple Crisp Stuffed Sweet Potatoes
- Peanut Satay Stuffed Sweet Potatoes
Now tell me – what are your favourite stuffed sweet potato recipes? Have you made protein guacamole before? Have you tried these vegan stuffed sweet potatoes? Let me know your thoughts down in the comments!
Avocado Stuffed Sweet Potato (Vegan, GF, High Protein)
- Protein Guacamole:
- 1 can cannellini beans drained and rinsed
- 3 tbsp lime juice or more to taste
- 2 ripe avocados
- 1/2 jalapeno pepper finely minced
- 1/2 cup diced cherry tomatoes
- 1/4 tsp cumin or more to taste
- Salt and pepper to taste
- Spicy Chickpeas:
- 1 can chickpeas drained and rinsed
- 1 tbsp extra virgin olive oil
- 1/4 tsp cumin
- 1/4 tsp chili powder or more to taste
- 1/2 tsp fleur de sel
- Sweet Potatoes:
- 4 sweet potatoes pierced with a fork
- Cilantro for serving
- Lime wedges for serving
- Preheat oven to 425 Line two baking sheets with parchment paper.
- Place the sweet potatoes on a baking sheet and bake for 45-60 minutes or until tender.
- Meanwhile, spread the chickpeas on a kitchen towel, top with another towel and rub the chickpeas until they pop out of their skins. Transfer the dried chickpeas to a baking sheet and toss with olive oil. Bake for 20-22 minutes.
- Toss with chili powder, cumin, and fleur de sel and return the baking sheet to the oven with the temperature off and leave the chickpeas in the oven, with the door closed until the pan is cool to touch, about 1 hour.
- Finally, before serving, puree the cannellini beans with the lime juice in a food processor. Transfer to a bowl and mash in the avocado. Gently stir in the tomatoes, jalapeno, cumin, salt and pepper to taste.
- To serve, split the sweet potatoes in half lengthwise and fluff the insides. Top with a generous dollop of the guacamole and the crispy chickpeas. Garnish with cilantro and serve with lime wedges, if desired.
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.