Stuffed Sweet Potatoes with Tahini Dressing

Yield: 2 servings

This recipe makes a complete meal in one pretty package. Sweet and savory flavors are served together, and then slathered with the perfect dressing as a foil.


Sweet Potatoes and Stuffing

2 sweet potatoes

1 tablespoon coconut oil

¼ cup diced white onion

4 ounces white mushrooms, chopped

1 cup Slow Cooker Versatile Seitan Balls, chopped

¼ teaspoon ground cumin

¼ teaspoon onion powder

¼ teaspoon salt

Pinch of ground black pepper

Tahini Sauce

¼ cup tahini

1 tablespoon maple syrup

1 tablespoon lemon juice

1 clove garlic

¼ teaspoon salt

Pinch of ground black pepper


Sweet Potatoes and Stuffing

1. Preheat the oven to 350°F.

2. Place the sweet potatoes in the preheated oven and bake for 40 to 45 minutes or until they are soft.

3. Meanwhile, add the oil to a large skillet and heat over medium-high heat. Add the onion and mushrooms and sauté for 10 minutes. Add seitan, cumin, onion powder, salt, and pepper and cook for another 5 minutes. Set aside.

4. Cut the top off the long side of the sweet potatoes and scoop out the centers as best you can. Place the centers in a medium bowl. Add all but ⅓ cup of the seitan-mushroom mixture from the skillet into the bowl. Mix well. Stuff the sweet potato mixture back into the shells. Place back in the oven at 350°F to heat through for 15 minutes.

Tahini Sauce

5. During this time, mix all the tahini sauce ingredients together with 3 tablespoons water. Set aside.


6. Remove the potatoes from oven and place on a serving dish. Drizzle tahini sauce over the stuffed sweet potatoes and sprinkle the remaining seitan-mushroom mixture over the top.

Protein: 34 grams per serving

Active Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

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