These vegan chorizo stuffed sweet potatoes are perfect for meal prepping. This protein packed meal is great year round!
Baked potatoes are great, but often we forget we can do the same thing with sweet potatoes. These vegan chorizo stuffed sweet potatoes are the perfect option realizing the sweet and savory potential when you stuff a sweet potato.
This meal is perfect if you are looking for something to meal prep for the week, but is also great if you are looking for a brunch option as well!
Try pairing these vegan stuffed sweet potatoes with vegan Italian Cheesy Bread rolls.
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Why You’ll Love This Dish
- Meal Prep – sweet potatoes and the walnut meat mixture are great for meal prep as they hold up well throughout the week and reheat easily.
- Pantry Ingredients – most of these ingredients are things people keep in the pantry or on hand if they make dinners often, so you can make it without having to run to the store
- Versatile – This dish is great if you need to make a variety of changes, making it super adaptable depending on what you have
Gather your ingredients!
- Sweet Potatoes – using sweet potatoes with the walnut chorizo gives a sweet and savory component to this dish that pairs perfectly together
- Walnuts – make for a great meat substitute that takes on spices really well
- Coconut Sugar – a great natural sugar source that adds sweetness without being overly processed
- Tahini – we are using tahini as the base to make our creamy sauce for the top of the sweet potatoes
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- Sweet Potatoes – can use regular russet potatoes as well or try something like stuffed squash
- Walnuts – replace with pecans, sunflower seeds, cauliflower or tofu
- Coconut Sugar – brown sugar, maple syrup or date syrup are all good substitutes
- Tahini – can use peanut butter, sunbutter or a vegan sour cream instead
Step by Step Instructions for vegan chorizo stuffed sweet potatoes:
Step 1. Bake your sweet potatoes until they are fork tender. if you prefer to eat the skins, you can lightly coat in oil and salt and pepper if desired.
Step 2. Soak walnuts for 30 minutes in hot water or overnight. Add walnuts to a food processor and pulse until fine crumbs.
Careful not to overprocess and turn into walnut butter
Step 3. Toast your spices. Into a large skillet, add olive oil and all the spices (ancho chili powder – all spice). Turn the heat to medium and cook stirring constantly, until mixture is bubbling and fragrant.
Step 4. Turn the heat off heat and carefully add sugar, garlic and vinegar the stir together. (mixture will bubble).
Step 5. Add walnuts to the skillet. Using a spatula, mix until spice mixture is evenly incorporated into the walnuts.
Step 6. Return skillet to medium heat, add 3 tablespoon of veggie broth or water and cook for about 5 – 10 minutes allowing water to soak up and walnuts to soften. Add pine nuts and cook for an additional few minutes to toast the nuts.
Step 7. Combine tahini sauce ingredients and stir until well combined.
Top sweet potatoes with finished ingredients and anything other favorite taco toppings and serve warm.
Yes. For the tahini, sub something like sunbutter or a safe vegan sour cream. For the coconut sugar, use brown sugar. For the walnuts and pine nuts, sub with a safe for you alternative like – cauliflower, mushrooms, pea protein crumbles or similar.
Yes. Once cooled completely, you can store in an air tight container in the fridge for 2-3 days.
Yes, this recipe can be doubled.
We do not recommend freezing this dish in total. You could make the sweet potatoes and freeze them and make the vegan meat mixture and freeze separately and then thaw when ready and combine.
Other Vegan Dinner Recipes to Consider:
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Vegan Chorizo Stuffed Sweet Potatoes
- 4 sweet potatoes
- 3 cups walnuts, soaked overnight for 8 hours or in hot water for at least 30 minutes
- 2 tablespoon olive oil
- 1 tablespoon ancho chili powder
- 1 tablespoon paprika
- 1 ½ teaspoon ground coriander
- 1 ½ tsp dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cinnamon
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon allspice
- 3 tablespoon apple cider vinegar
- 1 ½ teaspoon coconut sugar
- 1 clove garlic, minced
- 2-3 tablespoon vegetable stock (sub with water)
- 2 tablespoon pine nuts
- ¼ cup tahini
- 2 tablespoon lemon juice
- 1-2 clove garlic, minced
- Preheat oven to 400 degrees F.
- Place the sweet potatoes on a lightly greased baking tray. Rub with oil for a crispy skin. Bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.
- Place walnut into a food processor and pulse until they look like crumbles, set aside.
- Into a large skillet add olive oil and all the spices (ancho chili powder – all spice). Turn the heat to medium and cook stirring constantly, until mixture is bubbling and fragrant.
- Turn the heat off heat and carefully add sugar, garlic and vinegar the stir together. (mixture will bubble). Add walnuts to the skillet. Using a spatula, mix until spice mixture is evenly incorporated into the walnuts. Return skillet to medium heat, add 3 tablespoon of veggie broth or water and cook for about 5 – 10 minutes allowing water to soak up and walnuts to soften. Add pine nuts and cook for an additional few minutes to toast the nuts.
- Make the sauce by combining tahini, lemon juice and garlic clove in a small bowl, mix well. Sauce will be thick and could be made thin by mixing in 2-3 tbsps of hot water.
- Assemble your sweet potato…blah blah blah
Let’s see your creations!
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