Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan roasted stuffed sweet potatoes

Roasted Stuffed Sweet Potato Boats With Tahini Teriyaki Stir Fry


  • Author: Jen
  • Total Time: 55 minutes
  • Yield: 2 servings 1x

Description

Oven roasted sweet potatoes stuffed with hearty quinoa and deliciousss tahini teriyaki mixed-veggie stir fry.


Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Prepare Tahini Teriyaki Sauce. Add all ingredients listed under ‘tahini teriyaki’ to a blender and combine.
  5. 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.
  6. 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.
  7. Use extra tahini teriyaki sauce to drizzle on top, or you can also use this vegan cheeze, so good either way! Enjoy.

Notes

  • 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.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Cuisine: Dinner

Keywords: sweet potatoes, dinner, teriyaki, vegetables,

Scroll To Top