Vegan Spinach and Ricotta Stuffed Sweet Potatoes
A hearty, protein-rich vegan meal featuring roasted sweet potatoes filled with creamy dairy-free ricotta, spinach, garlic, and herbs. Serves 4 as a main course.
Ingredients
For the Sweet Potatoes
4 medium sweet potatoes (about 250–300 g each)
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
For the Vegan Ricotta
2 cups firm tofu, drained and pressed
¼ cup raw cashews, soaked in hot water for 20 minutes and drained
2 tablespoons nutritional yeast
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
For the Spinach Filling
1 tablespoon olive oil
4 cloves garlic, minced
250 g fresh spinach (or 150 g frozen spinach, thawed and squeezed dry)
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
For Garnish
Fresh parsley or basil, chopped
Extra nutritional yeast
Lemon wedges
Equipment
Baking tray
Mixing bowl
Fork or potato masher
Large skillet
Knife and cutting board
Step 1: Roast the Sweet Potatoes
Preheat the oven to 200°C (400°F).
Wash and dry the sweet potatoes thoroughly.
Pierce each potato 5–6 times with a fork.
Rub with olive oil and sprinkle lightly with salt and pepper.
Place on a baking tray.
Roast for 45–60 minutes, depending on size, until very tender when pierced with a knife.
Tip
The sweet potatoes should feel soft all the way through. Larger potatoes may require up to 70 minutes.
Step 2: Prepare the Vegan Ricotta
Add the tofu, soaked cashews, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, salt, and pepper to a food processor.
Pulse until the mixture resembles ricotta cheese.
It should remain slightly grainy rather than completely smooth.
Taste and adjust seasoning if needed.
Alternative Without Food Processor
Mash everything thoroughly with a fork or potato masher until well combined.
Step 3: Cook the Spinach Mixture
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add minced garlic and sauté for about 30 seconds until fragrant.
Add spinach.
Cook for 3–5 minutes, stirring frequently, until wilted and excess moisture evaporates.
Stir in oregano, basil, red pepper flakes, salt, and pepper.
Remove from heat and allow to cool slightly.
Step 4: Combine the Filling
Add the cooked spinach mixture to the vegan ricotta.
Mix thoroughly.
Taste and adjust:
More lemon juice for brightness.
More nutritional yeast for a cheesier flavor.
More salt if needed.
The filling should be creamy but firm enough to hold its shape.
Step 5: Stuff the Sweet Potatoes
Remove roasted sweet potatoes from the oven.
Let cool for 5 minutes.
Slice each potato lengthwise without cutting completely through.
Gently push the ends inward to open the potato.
Fluff the flesh with a fork.
Season the inside lightly with salt and pepper.
Spoon a generous amount of spinach-ricotta filling into each potato.
Step 6: Final Bake
Return the stuffed sweet potatoes to the oven.
Bake for 10–15 minutes at 200°C (400°F).
The tops should be lightly golden and heated through.
Serving Suggestions
Serve with:
A simple green salad
Roasted broccoli or asparagus
Quinoa or brown rice
Tahini-lemon drizzle
Optional Tahini Drizzle
Mix:
2 tablespoons tahini
1 tablespoon lemon juice
1–2 tablespoons water
Pinch of salt
Drizzle over the stuffed potatoes just before serving.
Storage
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze individually wrapped stuffed potatoes for up to 2 months.
Reheating
Oven: 180°C (350°F) for 15–20 minutes.
Microwave: 2–3 minutes per potato.
Nutrition (Approximate Per Serving)
Calories: 380–420
Protein: 18–22 g
Carbohydrates: 45–50 g
Fat: 14–18 g
Fiber: 8–10 g
