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Easy vegan stuffed baked sweet potatoes with edamame, tomatoes, greens, kale and hemp seed pesto, and pomegranate on a wood board.
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5 from 1 vote

Vegan Stuffed Sweet Potatoes with Kale Pesto Recipe

These deliciously healthy vegan baked sweet potatoes are stuffed with high-protein edamame, veggies and quick and easy kale hemp seed pesto. 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Appetizers, Side Dishes, Lunch
Cuisine: American
Keyword: vegan stuffed sweet potatoes, vegetarian stuffed sweet potatoes, vegan loaded sweet potato
Servings: 4 servings
Calories: 487kcal
Author: Kaity Farrell

Ingredients

  • 4 medium sweet potatoes

Kale Pesto

  • 1 cup packed kale leaves washed and veins removed
  • 1/4 cup packed parsley leaves washed, or cilantro leaves
  • 1/3 cup hulled raw hemp seeds
  • 1 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper or pinch of ground cayenne pepper
  • 1/4 cup extra virgin olive oil

Toppings

  • 1 cup frozen shelled edamame cooked according to package instructions
  • 1/4 cup pomegranate arils
  • 1 cup chopped fresh tomatoes
  • 1 whole avocado peeled and cut into chunks
  • 1/2 teaspoon flaky sea salt
  • 2 tablespoons aged balsamic vinegar

Instructions

  • Preheat the oven to 425˚F. Wash the sweet potatoes and bake them whole on a parchment paper lined baking sheet for 30-40 minutes until they are fork tender.
  • Meanwhile lightly steam the kale leaves for a several minutes to reduce any bitterness they might have (this step is not necessary for baby kale leaves).
  • Add the kale, parsley leaves, hemp seeds, lemon zest and juice, salt and pepper to a food process and pulse to finely mince leaves. With food processor running, slowly add oil until mixture is smooth and creamy. 
  • When sweet potatoes are done baking, split them with a knife and stuff them with cooked edamame, tomatoes, avocado chunks, and pomegranate arils. Rub flaky sea salt between your fingers and sprinkle over the toppings.
  • Top the sweet potatoes with pesto and drizzle on aged balsamic vinegar. Optionally garnish them with a sprinkle of hemp seeds and/or fresh herbs.

Notes

  • Store extra pesto in an airtight container refrigerated for up to 1 week or freeze for later use for up to 6 months. 

Nutrition

Serving: 1sweet potato | Calories: 487kcal | Carbohydrates: 58g | Protein: 14g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Sodium: 721mg | Potassium: 1137mg | Fiber: 11g | Sugar: 14g | Vitamin A: 34450IU | Vitamin C: 34mg | Calcium: 178mg | Iron: 5mg