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Stuffed sweet potatoes with a tahini teriyaki mixed veggie stir-fry on top ....
Wow! Friends, if you aren't already obsessed with stuffed sweet potatoes, you are about to be. And if you already are - well, your obsession is about to grow tenfold.
These sweet potato boats aren't just your regular stuffed sweet potatoes. No, no, no.
These are roasted, and extra sweet, and oil free, and stuffed on top with the most delicious mixed veggies that have been glazed in a sweet and savory tahini teriyaki sauce. Oh my. I want some more right now.
so let's talk about these roasted sweet potato boats
There are a few things going on at once. We've got sweet potatoes, quinoa, mixed veggies, and that sweet delicious tahini teriyaki sauce that I can't get enough of. But don't fret. This entire meal comes together in under 60 minutes. 45 minutes if you work fast enough - but I tend to have a very short attention span in the kitchen and get distracted easily so I usually take way longer than I should. Anyway, the point is - this is not a hard meal to put together and it works for weeknight and weekend dinners alike.
Yes it's entirely made from scratch. And yes you have to turn on your oven and stove top, and use your blender - but it is a hearty meal through and through. It is OIL free, gluten free, refined sugar free, and completely made at home by you. So I say those 45 to 60 minutes are worth it - don't you?
stuffed sweet potato boats - a flexible recipe:
I'm all about flexibility and adaptability. And this recipe is both. Pleaseee do not feel as if you have to follow this recipe exactly as it's written. Have fun with it. Use your favorite veggies if you aren't a fan of some of the ones listed below.
Skip the tahini teriyaki sauce if you're short on time and just saute the veggies with some veg broth, add some spices (like garlic and onions), and stuffed your sweet potatoes with that instead. I mean, I don't recommend you skipping the sauce, because it is soooo good. But, what I am saying is, if you are short on time, this is a great recipe that is adaptable and you can make it to fit your needs. Use whatever veggies you have in the fridge that are about to spoil and throw them in the stir fry.
Get creative! If you have any left over sauces from a previous recipe, use that here!
Serve with a fork and knife, or serve them as finger food:
Serve them up with a knife and fork, or get messy with it and use your hands instead. Serve them for dinner with a nice salad on the side, or please your guests by serving them as appetizers to your next party. Bring them to your next vegan picnic or family cook out. Anything works really, because they are just that good. Enjoy foodie fam!
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Roasted Stuffed Sweet Potato Boats With Tahini Teriyaki Stir Fry
Oven roasted sweet potatoes stuffed with hearty quinoa and deliciousss tahini teriyaki mixed-veggie stir fry.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Cuisine: Dinner
- 4 to 5 medium sweet potatoes (serving size 2)
- Enough vegetable broth to coat sweet potatoes (about 1/2 cup).
For the Stir Fry:
- 1 cup cooked quinoa (read this blog post to learn how to cook quinoa)
- 2 cups chopped broccoli (130g)
- 1/2 red onion, chopped (65g)
- 2 garlic cloves, minced (10g)
- 1/4 cup chopped green onion (12g)
- 1 red bell pepper, sliced (60g)
- 1/4 cup chopped green onion (12g)
- 1 package of baby bella mushrooms (80z)
- 2 cucumbers, diced (140g) (optional)
- Vegetable broth to saute veggies (about 1/4 cup)
Tahini Teriyaki Sauce (aka the gooood stuff):
- 1/2 cup of vegetable broth (120g)
- 1 tablespoon tahini butter (22g)
- 2 medjool dates (42g)
- 3 teaspoons lemon juice (10g)
- 2 teaspoons apple cider vinegar (8g)
- 2 teaspoons chickpea miso (17g)
- 1 fresh garlic clove (9g)
- 1/8 teaspoon ginger powder (<1g)
- 1/8 teaspoon of himalayan pink salt
- Preheat oven to 425F. Cut the sweet potatoes in half (long ways), and place face down on parchment paper. Drizzle vegetable broth over sweet potatoes making sure that all potatoes are coated. Roast in the oven at 425F for 45 minutes. Around the 20 to 25 minute mark, you may have to re-coat the sweet potatoes with more vegetable broth.
- Prepare the quinoa (skip this step if you already have quinoa ready). Bring 1 cup of quinoa and 1.5 cups of water to a boil, then bring down heat and keep on a low simmer with lid slightly tilted. For more help cooking quinoa – check out this post I wrote.
- Add all chopped veggies (and mushrooms if using) to a saucepan and coat with vegetable broth. Bring to a low simmer and continue to saute veggies until soft and fragrant, usually takes about 10 minutes. Continue adding vegetable broth as needed if veggies are still not cooked.
- Prepare Tahini Teriyaki Sauce. Add all ingredients listed under ‘tahini teriyaki’ to a blender and combine.
- Add about 1/4 cup of tahini teriyaki sauce into the saucepan with the veggies. Cook for another 5 minutes to allow sauce flavors to blend with veggies. You can go ahead and add the quinoa to this mix, or keep the quinoa separated.
- Remove sweet potatoes from the oven and lightly press down on the flesh with a fork to flatten them a bit and create space for the toppings. Add about 1/4 cup of cooked quinoa to each sweet potato and then top with tahini teriyaki veggie stir fry. You can add sliced avocados and olives on top for extra yum.
- Use extra tahini teriyaki sauce to drizzle on top, or you can also use this vegan cheeze, so good either way! Enjoy.
- This recipe is very adaptable. Feel free to use whatever veggies you have on hand. You can also skip the tahini teriyaki sauce if you’re short on time (I don’t recommend that you do, because it’s sooo yummy, but if you’re in a rush…) and simply saute the veggies with some onion powder, garlic powder, and a dash of salt instead.
Keywords: sweet potatoes, dinner, teriyaki, vegetables,