There are few things as comforting and deeply satisfying as a perfectly baked sweet potato. Its fluffy, sweet flesh is a culinary blank canvas, ready to be transformed into a masterpiece. This recipe for Stuffed Sweet Potatoes with Quinoa and Veggies is just that—a vibrant, nourishing meal that turns a humble ingredient into a stunning centerpiece. It’s the kind of dish that feels both indulgent and incredibly healthy, making it a true hero of the weeknight dinner rotation.

Perfect for anyone seeking a delicious plant-based meal, this recipe is a symphony of textures and flavors. The creamy potato provides a sweet foundation for the earthy, protein-packed quinoa, while sautéed zucchini, bell peppers, and spinach add a fresh, colorful crunch. A luscious drizzle of tangy tahini sauce ties everything together, creating a meal that’s as delightful to look at as it is to eat. Whether you’re meal-prepping for the week or looking for a cozy dinner, these stuffed sweet potatoes are guaranteed to please.

Interestingly, the sweet potato isn’t a potato at all! While regular potatoes are tubers in the nightshade family, sweet potatoes are storage roots belonging to the morning glory family. First domesticated in Central or South America thousands of years ago, their natural sweetness and incredible versatility have made them a beloved staple in cuisines all around the world.

Ingredients

For the Sweet Potatoes & Filling

4 large sweet potatoes, scrubbed clean
1 cup uncooked quinoa, rinsed
2 cups water or vegetable broth
2 tablespoons olive oil
1 zucchini, diced
1 red bell pepper, diced
2 cups fresh spinach
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1/4 cup raw pumpkin seeds (pepitas), for garnish

For the Lemon-Tahini Drizzle

1/4 cup tahini
2 tablespoons fresh lemon juice
2-4 tablespoons cold water, to thin
A pinch of salt

Step-by-Step Instructions

Bake the Sweet Potatoes:
- Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork to allow steam to escape. Place them directly on the oven rack or on a baking sheet and bake for 45-50 minutes, or until they are fork-tender and the skins are slightly crisp. The exact time will depend on the size of your potatoes. A knife should slide into the center with no resistance when they’re done.
Cook the Quinoa:
- While the potatoes are baking, cook the quinoa. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Using broth will infuse the quinoa with much more flavor! Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid has been absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
Sauté the Vegetables:
- Heat the olive oil in a large skillet or pan over medium-high heat. Add the diced zucchini and bell pepper. Sauté for 5-7 minutes, until the vegetables are tender-crisp. Season with garlic powder, salt, and pepper. Add the fresh spinach to the pan and cook for just 1-2 minutes more, stirring until it has wilted.
Prepare the Tahini Drizzle:
- In a small bowl, whisk together the tahini and fresh lemon juice. The mixture will thicken and seize up at first—this is completely normal! Add the cold water, one tablespoon at a time, whisking continuously until you reach a smooth, pourable consistency similar to maple syrup. Stir in a pinch of salt.
Assemble Your Masterpiece:
- Once the sweet potatoes are cooked, remove them from the oven and let them cool for a few minutes. Slice each one in half lengthwise. Gently fluff the inside flesh with a fork, creating a well for the filling. Spoon the cooked quinoa into each sweet potato half, followed by a generous portion of the sautéed vegetables. Drizzle liberally with the lemon-tahini sauce and finish with a sprinkle of pumpkin seeds for a satisfying crunch. Serve immediately.

Serving Suggestions

These stuffed sweet potatoes are a complete and balanced meal on their own, packed with complex carbs, plant-based protein, and healthy fats. They are perfect for a hearty lunch or a satisfying dinner. If you want to round out the meal further, serve them alongside a simple green salad tossed in a light vinaigrette to add a bit of fresh, crisp contrast.

For an extra boost of protein, consider adding a cup of cooked chickpeas or black beans to the vegetable sauté. You can also customize the toppings to your liking—a sprinkle of fresh cilantro or parsley, a few crumbles of feta cheese (if not vegan), or a dash of red pepper flakes for a little heat would all be fantastic additions.