Stuffed Sweet Potato

Stuffed Sweet Potato

Enjoy our vegan recipe Stuffed Sweet Potato by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories3282 kJ (784 kcal)
Protein34 g
Fat22 g
Carbohydrates101 g
Fiber15 g


non-stick frying pan, plate, oven, Paper Towel, tin foil, teaspoon, cooking spoon, baking tray, fork, parchment paper, chef's knife, cutting board, bowl, Spoon

Recipe instructions:


Preheat the oven to 400 °F. Rinse and dry the sweet potatoes. Pierce with a fork all over, place on a lined baking tray, drizzle with oil and rub the oil onto the flesh. Season with salt and bake for approx. 80 minutes.

  • 1 Sweet potato (~ 12.3 oz)
    1 Sweet potato (~ 12.3 oz)
  • 1 tsp Olive oil
    1 tsp Olive oil
  • Salt

Coarsely chop the onion and put into a bowl.

  • ½ Onion, red (~ 1.5 oz)
    ½ Onion, red (~ 1.5 oz)

Mash the tofu with a fork. Heat a non-stick frying pan over high heat and fry the tofu until golden brown.

  • 3.5 oz Smoked tofu
    3.5 oz Smoked tofu

When the tofu starts to brown, turn the heat to medium, add the onions and fry until they turn translucent. Season with salt and pepper.

  • Salt
  • Black pepper
    Black pepper

Add the chopped tomatoes, vegetable broth, oregano, and basil and let simmer for approx. 15 minutes.

  • 7.1 oz Tomatoes, diced, canned
    7.1 oz Tomatoes, diced, canned
  • ½ cup Vegetable broth
    ½ cup Vegetable broth
  • 1 tsp Oregano leaves, dried
    1 tsp Oregano leaves, dried
  • 1 tsp Basil leaves, dried
    1 tsp Basil leaves, dried

Finely chop the green onion and mix with yogurt, lemon juice until creamy. Season with salt and pepper.

  • ½ Green onion (~ 0.6 oz)
    ½ Green onion (~ 0.6 oz)
  • ¼ cup Soy yogurt
    ¼ cup Soy yogurt
  • ½ Lemon (~ 1 oz)
    ½ Lemon (~ 1 oz)
  • Salt
  • Black pepper
    Black pepper

Take the sweet potatoes out of the oven. Carefully place them on a plate, cut them open lengthwise, top with the tofu sauce and drizzle with the yogurt dip.


    Enjoy your meal!