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Broccoli & Quinoa Stuffed Sweet Potatoes

Everything you need for a healthy and wholesome meal!

These delicious double stuffed sweet potatoes are ideal for an easy meal that's packed with nutritious ingredients. Loaded with health benefits, such as calcium and vitamins B and C from the sweet potatoes, protein and iron from the quinoa, and potassium and vitamins K and A from the broccoli. What's even better? They can be made ahead of time for serving as a family meal, side dish or sharing platter.

See below for the full recipe and step-by-step video.

For The Baked Sweet Potatoes


  • 3 Sweet Potatoes medium sized

  • 2-3 Tbl Coconut Oil

  • Salt to taste

For The Mash

  • 1 Cup Soy Milk or any other non-dairy milk

  • 2 Tbl Nutritional Yeast

  • 1 tsp Salt

  • 1 1/2 tsp Apple Cider


  1. Preheat oven to 400°F.

  2. Wash and dry sweet potatoes.

  3. Using a fork, stick each of the sweet potatoes about eight times. (Top and bottom)

  4. Place them on a baking dish. Then, evenly rub and coat them with coconut oil and salt.

  5. Bake in the oven for approximately 45 minutes until tender.

  6. Remove from the oven. (Keep oven on 400°F for when it's time to baked the stuffed potatoes)

  7. Cut the sweet potatoes into halves. Then using a spoon, scoop out half of the insides and place them in a mixing bowl.

  8. Add the milk, nutritional yeast, salt and apple cider. Use a potato masher or whisk to mash until it's all smooth and creamy.

For The Stuffing


  • 3- 4 Cups Broccoli florets

  • 4 Garlic Cloves chopped

  • 2 Tbl Coconut Oil

  • 1 tsp Salt

  • 1 tsp Parsley Flakes

  • 1 tsp Paprika

  • 1/4 Cup Water

  • 2 Cups Cooked Quinoa

  • 1 Cup Soy Milk or any other non-dairy milk

  • 2 Tbl Nutritional Yeast

  • 1 tsp Salt

  • 1 1/2 tsp Apple Cider Vinegar


  1. Add coconut oil to a heated pan on medium heat.

  2. Add the garlic, parsley and paprika. Then stir and saute for a few seconds.

  3. Toss in the broccoli and stir to combine. Saute for 2 minutes then add the water.

  4. Cover and let it cook for another 2-3 minutes or until the broccoli is tender.

  5. Add the cooked quinoa and stir to combine for another minute.

  6. Remove from heat.

  7. Using a mixing bowl, add 3/4 of the broccoli and quinoa mix with 1 cup of the sweet potato mash and fold with a spatula to combine.

  8. Stuff each sweet potato with the boccoli filling (piled high) and sprinkle with black pepper and paprika.

  9. Place in the oven @400°F for 10 minutes.

Note: The remainder of broccoli, quinoa and mashed sweet potato can be used for making buddha bowls.

For The "Sour Cream"


  • 1/4 Cup Vegan Mayo- I used Veganaise from @followyourheart

  • 3 Tbl Chive chopped

  • 1 tsp Apple Cider Vinegar

  • 1/2 tsp Onion Powder

  • Salt to taste


  1. Add all the ingredients to a bowl and mix to combine.

  2. Serve dolloped ontop of the baked stuffed sweet potatoes, and garnish with fresh chive.

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