Easy Stuffed Baked Sweet Potatoes – Perfect Weeknight Meal

For the Sweet Potatoes:

• 2 medium sweet potatoes (orange or white)

For the Filling:

• 1 zucchini, diced
• 1 small carrot, diced
• 1 bell pepper, diced
• 1 leaf lacinato kale, destemmed and chopped
• 1 tbsp mixed herbs (or 1 tsp coriander powder)
• 1 tbsp taco seasoning (or paprika)
• 1 tsp salt
• 1 can black beans, drained and rinsed

For the Sauce:

• ½ block silken tofu
• 1 cup vegan yogurt
• 1 tbsp mustard
• ¼ cup fresh dill, chopped (or 2 tbsp dried dill)
• 1 tsp salt
• 2 tbsp nutritional yeast
• ½ tsp black pepper

1. Prepare the Sweet Potatoes. Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes. Poke a few holes in each with a fork. Place the sweet potatoes on a baking sheet lined with parchment paper. Bake for 45–60 minutes, or until tender when pierced with a fork.
2. Make the Filling. While the sweet potatoes bake, heat a large skillet over medium heat. Add the diced zucchini, carrot, bell pepper, and chopped kale to the skillet. Season with mixed herbs (or coriander powder), taco seasoning (or paprika), and salt. Stir to combine. Cook for 8–10 minutes, or until the vegetables are tender. Add the black beans to the skillet and cook for another 2–3 minutes, until warmed through.
3. Prepare the Sauce. In a blender or food processor, combine the silken tofu, vegan yogurt, mustard, dill, salt, nutritional yeast, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste, if necessary.
4. Assemble the Stuffed Sweet Potatoes. Once the sweet potatoes are baked, carefully slice them open lengthwise. Gently mash the flesh with a fork to create a small well for the filling. Spoon the vegetable and black bean filling into the sweet potatoes. Generously drizzle the sauce over the stuffed sweet potatoes and garnish with additional fresh dill or a sprinkle of nutritional yeast, if desired. Serve immediately as a hearty and healthy meal.