Stuffed Sweet Potatoes with Avocado Sauce

Oct 21, 2020all recipes, lunch, snack, Uncategorized

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Sweet potatoes are a wonderful thing to eat, don’t you think so? I love them baked, fried, cooked … But stuffed sweet potatoes with avocado sauce are next level.

Mushrooms and quinoa

I love adding mushrooms to all kinds of dishes – from curries to sauces, I add them to pizza, and even to salads! I remember being told years ago that mushrooms are a heavy food and that they can make you feel sick if you eat too many. Since I went vegan that has never happened to me – maybe because there is no cream, eggs, bacon or cheese involved. *subtly telling you it’s not mushrooms but what you eat with them*

I know that carbs are not bad at all if you know which carbs to choose. Sweet potato for example is a starchy vegetable, a carb in common words, but it also contains quite some fibre. Stuffing it with quinoa is a great way to add up some carbs that will give you energy, but no sugar rush.

Therefore stuffing sweet potatoes with mushrooms and quinoa, topping it with some healthy fats from avocado is a great way to boost micronutrients in your body, speed up your digestion and feel full and good after your meal. Ready to make stuffed sweet potatoes with avocado sauce?

Stuffed sweet potatoes with avocado sauce to win the day (and your friends)

It is no secret that vegan dishes can be scary for those who don’t think they can live without bacon and cheese. Creating a colourful dish that also looks good and smells nice might be the right way to show them how wonderful vegan food is.

Therefore orange sweet potato, stuffed with bright quinoa, brown mushrooms in soy sauce (which makes them taste even meatier) and green avocado is a playful dish for anyone.

You can add it to the meal as a side dish or have it as a main dish. Ready to bring some colour into your life?


Stuffed Sweet Potatoes with Avocado Sauce

Stuffed sweet potatoes with avocado sauce is a great idea for a wholesome simple meal, full of flavour, fibre and micro-nutrients and no saturated fats.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course, Side Dish, Snack
Servings 3 people


  • 3 sweet potatoes middle to big sized
  • 200 g portobello mushrooms
  • 1 onion
  • 2 tbsp soy sauce superior dark
  • ½ cup quinoa
  • salt
  • 1 avocado
  • 3 tbsp yogurt soy or coconut


  • Preheat oven to 200°C. Wash potatoes and clean them if needed. Wrap them in aluminum foil and bake them for 1 hour. Foil will prevent them from losing water and becoming dry. At the same time it will help potatoes cook quicker.
  • In the meantime, prepare everything else. Cut onion into half circles. This will add a nice texture to the dish. Cut mushrooms into slices. Warm-up water for quinoa.
  • Warm-up a pan for mushrooms. You can use a bit of oil or some water for sautéeing onions and mushrooms. First, sautée onions until they start turning golden brown. Then add mushrooms and sautée it all together for a few more minutes until mushrooms become all soft and start getting a golden colour themselves. You can even add some water to help them get soft quicker. They will also cook well this way. Once they are done, add soy sauce, stir and let it sit.
  • When the water boils, add quinoa. Boil as much water as the packaging says and don't forget to add some salt to it. Then cook as instructions say.
  • Take an avocado and cut it in half. Take it out of the peel and mash it. Add 3 tbsp of yogurt and some salt. If you want, you can add some black pepper, chili, or garlic to it as well, to create more of a »guacamole«feeling.
  • Once potatoes are baked, take them out of the oven, unwrap them and place them on a plate or on a cutting board. Carefully hold them – I like to unwrap the upper part and leave the bottom wrapped for this part of the process because it is easier to hold the potato with a kitchen towel without making the towel dirty. Now, hold the potato carefully, so you don't burn yourself. With a sharp knife cut off the »cap« and make a few cuts in the middle too. Carve the potato out with a spoon – only take out about 1 tbsp of potato. Do the same with all of potatoes.
  • Mash the middle of potato you carved out (the »meat« you took out) and add it to quinoa. Mix it well. Then fill up the carved potatoes with quinoa mix and top it with mushrooms. Pour some avocado sauce over them and serve!
Keyword fat free recipe, healthy recipes, simple vegan recipe, stuffed sweet potatoes, sweet potato, sweet potato recipe, vegan sweet potato



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