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+ servings

Vegan Beef and Zucchini Stuffed Sweet Potatoes

Author -
Yields: 2 servings


  • 2 medium sweet potatoes, scrubbed
  • 2 teaspoons olive oil (substitute a few tablespoons vegetable broth)
  • small onion, diced
  • 1 large zucchini, quartered lengthwise and sliced into 1/2-inch pieces
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1 cup vegan beef-style crumbles or grounds (substitute crumbled tempeh, tofu, or lentils)
  • 3/4 cup frozen chopped dark leafy greens, reheated according to package instructions (you can use fresh greens, too, and cook them for a few minutes longer than the recipe indicates)
  • 2 teaspoons Bragg's Liquid Aminos or tamari
  • Optional toppings: vegan cheese sauce, yum sauce, vegan parmesan, chopped avocado, toasted pumpkin seeds, salsa


  • Preheat your oven to 400F. Prick the potatoes a few times with a fork and place them on a lined baking sheet. Bake for 45 minutes, or until very tender.
  • When the potatoes are almost done, heat the oil or broth in a skillet over medium heat. Add the onion and zucchini. Sauté, stirring often, for 5 minutes, or until the onion is clear and the vegetables are all tender. Stir in the beef style crumbles, cumin, and smoked paprika. Reduce the heat of the skillet to low, cover it, and cook for 4-5 minutes, or until the crumbles are heated through. Stir in the frozen and cooked greens. Season the mixture with tamari or Braggs (you can adjust the amount stated to your taste).
  • Split each sweet potato open and mash the flesh inside a little with the back of a fork. Top each potato with half of the beef and zucchini mixture. Serve, with any toppings you like.