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    Home » Vegan Recipes

    Vegan Stuffed Sweet Potatoes with Spinach and White Beans

    Lindsay Moe

    41458 shares
    Vegan Stuffed Sweet Potatoes - A healthy dinner idea loaded with beans, veggies, and drizzled in rich olive oil and tahini sauce! #healthy #dinner #loadedsweetpotato #sweetpotato #stuffedsweetpotato

    Thank you Carapelli Olive Oil for sponsoring this recipe for Vegan Stuffed Sweet Potatoes with Spinach and White Beans. For more information and a store locator, please visit CarapelliUSA.com and be sure to check out Carapelli’s social channels: Facebook and Instagram.

    Vegan stuffed sweet potatoes on a speckled plate with a striped towel, bowl of tahini sauce, bowl of spinach and white beans, and bottle of olive oil on a wood table.
    Jump to Recipe

    The best vegan stuffed sweet potatoes

    I hope you’re ready for this, we’re about to take one of my favorite vegan dishes to the next level!

    My recipe for spinach and white beans is a savory little miracle, full of healthy veggies, protein, and flavor. Today we’re going to take things up a notch by stuffing them inside a creamy sweet potato jacket and topping them with tahini sauce and the very best olive oil.

    Vegan stuffed sweet potatoes on a dark baking sheet

    Why add olive oil?

    Carapelli Organic Extra Virgin Olive Oil is the perfect way to elevate this recipe because it is soft, balanced, and fruity, with a touch of apple and almonds. They’ve been the Tuscan expert in extra virgin olive oil since 1893, so they definitely know what they’re doing.

    I love that Carapelli’s olive oil is crafted from 100% organic extra virgin Mediterranean olive oils. It is made with high-quality olives nurtured by nature, selected at harvest time, and handled in the most delicate way.

    Vegan stuffed sweet potatoes with spinach and white beans on a speckled plate against a dark background with a bottle of olive oil and bowl of tahini sauce.

    I like to add an extra drizzle (or two!) of extra virgin olive oil to the top of the finished recipe. It keeps the beans from drying out and adds a richness that elevates the whole dish.

    How to make stuffed sweet potatoes

    1. Pierce sweet potatoes a few times with a fork
    2. Wrap each one in aluminum foil
    3. Bake at 400ºF for 60 minutes or until soft
    4. Meanwhile, cook garlic, spinach, and beans on the stove top
    5. Stuff bean mixture and sun dried tomatoes inside sweet potatoes
    6. Top with tahini sauce and olive oil

    While baked sweet potatoes take a little bit of time, this recipe is really very easy.

    I like to bake my sweet potatoes wrapped in aluminum foil on a baking sheet that is also lined with aluminum foil to avoid getting that sticky sweet liquid that comes out of sweet potatoes all over my oven.

    Vegan Stuffed Sweet Potatoes being drizzled in tahini sauce with a bottle of olive oil in the background

    You could also bake your sweet potatoes in the instant pot to save time. To do this, simply pierce the sweet potatoes, place on the rack in the instant pot, add 1 cup of water, seal the lid, and set to 15 minutes on high pressure.

    Allow the pressure to release naturally for 10 minutes, then remove and proceed with the recipe.

    The toppings take only a few minutes to come together. Once you’ve stuffed your sweet potatoes you’re left with a healthy stuffed sweet potato that is both vegan and satisfying.

    Vegan stuffed sweet potatoes with spinach and white beans being drizzled with olive oil against a dark background with a bowl of tahini sauce to the side.

    This stuffed sweet potato recipe is sweet, savory, and so healthy! I’m considering going vegan just for the month of January (yeah, I’m a planner), and this would definitely be a staple for me! I’d love to know your thoughts if you’d be interested in joining me in a vegan January challenge!

    Vegan stuffed sweet potatoes with spinach and white beans on a speckled plate with a fork, against a wood background with a grey striped towel and bowl of tahini sauce

    Tips for customizing

    • In place of the sun-dried tomatoes, make your own roasted tomatoes in the oven, as outlined in my oven roasted tomato and pesto panini
    • Mash extra Carapelli Extra Virgin Olive Oil into the sweet potato after cooking but before stuffing for extra richness
    • Add crumbled feta cheese for a vegetarian version
    • Add cooked, diced chicken for meat eaters
    • Swap the tahini sauce for store-bought or homemade hummus
    Vegan stuffed sweet potatoes on a speckled plate

    If you love this recipe you may want to try my breakfast stuffed sweet potatoes, sweet potato tacos, or roasted sweet potato buddha bowl!

    If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Vegan Stuffed Sweet Potatoes with Spinach and White Beans

    Vegan Stuffed Sweet Potatoes with Spinach and White Beans

    A healthy baked sweet potato recipe stuffed with spinach and white beans
    4.67 from 9 votes
    Print Pin Rate SaveSaved!
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 4
    Calories: 418kcal
    Author: Lindsay Moe

    Ingredients

    Baked Sweet Potato

    • 4 sweet potatoes

    Sweet Potato Toppings

    • 2 tablespoons Carapelli Extra Virgin Olive Oil, plus more for finishing the dish
    • 3-4 garlic cloves, minced
    • 10 ounces frozen chopped spinach, defrosted and excess water removed
    • 14 ounces canned great northern beans, rinsed and drained
    • ¼ teaspoon ground nutmeg
    • Coarse kosher salt and freshly ground black pepper
    • ¼ cup sun-dried tomatoes

    Tahini Sauce

    • ¼ cup tahini
    • ⅛ teaspoon garlic powder
    • ⅛ teaspoon salt
    • Warm water

    Instructions

    Baked Sweet Potato

    • Preheat the oven to 400ºF.
    • Pierce the sweet potatoes a few times all over with a fork. Wrap each one tightly in a square of aluminum foil, then place on a foil lined baking sheet and bake for 60 minutes or until the sweet potatoes feel soft when gently squeezed. Remove from the oven, unwrap, and allow to cool enough to handle.

    Toppings

    • While the sweet potatoes are baking, prepare the toppings.
    • In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes or until a pale blonde color. Add the spinach and beans. Season with nutmeg, salt, and pepper, to taste. Stir until heated through.

    Tahini Sauce

    • In a small bowl stir together tahini, garlic powder, and ⅛ teaspoon salt. Add warm water a little bit at a time, stirring in completely, until the desired consistency is reached, and it becomes a pourable sauce.

    Stuffed Sweet Potatoes

    • Cut a slit down the middle of the sweet potatoes and use a fork to fluff up the inside. Divide the spinach and bean mixture and sun-dried tomatoes evenly over the sweet potatoes, then drizzle with tahini sauce and additional extra virgin olive oil.

    Nutrition

    Calories: 418kcal | Carbohydrates: 57g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Sodium: 223mg | Potassium: 1345mg | Fiber: 12g | Sugar: 8g | Vitamin A: 26815IU | Vitamin C: 12.3mg | Calcium: 216mg | Iron: 5mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

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    Reader Interactions

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    1. Hannah says

      October 07, 2018 at 7:19 am

      Looks delicious! What’s the quantity for the tahini?

      Reply
      • Lindsay Moe says

        October 10, 2018 at 8:12 am

        Thanks for catching that Hannah! It is 1/4 cup tahini. So sorry about that!

        Reply
    2. Meredith says

      December 26, 2018 at 8:16 pm

      How should I store leftovers?

      Reply
      • Lindsay Moe says

        December 27, 2018 at 10:52 am

        I like to store the tahini separate from the rest of it (covered in the refrigerator), but you can assemble and cover in the refrigerator for a few days.

        Reply
    3. Katherine says

      June 15, 2019 at 12:33 am

      5 stars
      I’m obsessed with this recipe, and am now inspired to try a million variations on vegan stuffed sweet potatoes. The tahini on top of this is everything! My partner and I both died of happiness when we made it. Thank you!

      Reply
      • Lindsay Moe says

        June 18, 2019 at 8:17 am

        I feel the same way! I’m so glad you enjoyed it. I’m definitely working on more stuffed sweet potato recipes!

        Reply
    4. Amy says

      June 26, 2019 at 7:04 pm

      5 stars
      This is a really delicious recipe! I included it in my Whole Food Meal Plan https://www.bearplate.com/vegan-31-day-whole-food-meal-plan/

      Reply
    5. Cyndee says

      January 26, 2023 at 5:20 am

      Can I use fresh spinach? If so, would I change the amount?

      Reply
      • Lindsay Moe says

        January 30, 2023 at 9:39 am

        You can use fresh spinach, but you would need at least 1 pound to equal a 10 ounce frozen box. You would also need to cook it down to release the water, and chop it.

        Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    41458 shares