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+ servings

Avocado Stuffed Sweet Potato (Vegan, GF, High Protein)

These avocado stuffed sweet potato with high protein guacamole are a perfectly balanced vegan meal with protein, fibre, healthy fat and carbs!
Course Main Course, Dinner
Cuisine American, Mexican
Diet Gluten Free, Vegan
Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Servings 4 people
Calories 610kcal


  • 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.


This recipe is 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, chopping 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.


Calories: 610kcal | Carbohydrates: 95g | Protein: 20g | Fat: 21g | Saturated Fat: 3g | Sodium: 802mg | Potassium: 1497mg | Fiber: 26g | Sugar: 11g | Vitamin A: 32390IU | Vitamin C: 25mg | Calcium: 208mg | Iron: 7mg