Stuffed Sweet Potato Recipe | High-Protein & Gluten-Free Dinner

Savory Vegan Stuffed Sweet Potatoes (with Tofu, Veggies & Balsamic Glaze)Cozy and satisfying , perfect for any night of the week.⸻Ingredients: • 2 medium sweet potatoes • 1 block firm, soy-free tofu, crumbled • 1/2 cup mushrooms, chopped • 1/2 small onion, diced • 1/2 green bell pepper, diced • 1/2 red bell pepper, diced • 1–2 handfuls fresh spinach • 1–2 tbsp chili crisp (store-bought or homemade) • Vegan feta cheese (as desired) • Balsamic glaze (for drizzling) • Avocado oil⸻Seasonings:For tofu: • 1/2 tsp cumin • 1/2 tsp paprika • Salt to tasteFor veggies: • 1/2 tsp garlic powder • 1/2 tsp onion powder • Salt & pepper to tasteFor sweet potatoes & pan base: • Roasted vegetable seasoning of your choice • Avocado oil⸻Instructions: 1. Roast the sweet potatoes • Preheat oven to 375°F . • Wash and dry sweet potatoes • Lightly oil a cast iron skillet or baking dish with avocado oil and sprinkle with roasted vegetable seasoning. • Cut sweet potatoes in half lengthwise and , then poke holes in each using a fork • Place them cut-side down into the seasoned pan and drizzle the cut sides with avocado oil and sprinkle with more roasted vegetable seasoning. •Roast for 30–40 minutes, or until fork-tender and caramelized. 2. Cook the tofu: • Heat avocado oil in a skillet and add crumbled tofu. • Season with cumin, paprika, and salt. • Cook over medium heat 3. Sauté the veggies: • In another pan, sauté onion, mushrooms, and bell peppers with avocado oil. • Season with garlic powder, onion powder, salt, and pepper. • Once softened, add spinach last and cook just until wilted. 4. Combine the filling 5. Assemble the stuffed sweet potatoes: • Flip roasted sweet potatoes over and gently mash the centers to create space. • Fill each half with the tofu and veggie mixture. 6. Top and serve: • Sprinkle with vegan feta. • Spoon over chili crisp. • Drizzle with balsamic glaze and serve warm.⸻

source