Vegetarian Stuffed Sweet Potato with Kale and Tofu
Super flavorful vegetarian stuffed sweet potato recipe. Tangy salsa verde kale and tofu saute loaded into a sweet potato and topped with avocado and sour cream. A quick and healthy vegetarian weeknight meal the whole family will love!
This recipe makes 4 serving, one serving equals 1/2 sweet potato with filling. Nutritional information does not include toppings.
Preheat oven to 425°
Prepare sweet potatoes by rinsing well and then pat dry. Using a fork poke holes all around the sweet potato. Drizzle with olive oil and sprinkle generously with coarse salt. Roast in oven for 35-45 minutes or until tender when pierced with a fork. Remove from oven and set aside.
In the meantime prepare filling. In a large skillet over medium heat saute onion and garlic in avocado oil until translucent, 4 minutes.
Add zucchini, cubed tofu, and dried spices. Cook for an additional 4 minutes, stirring gently to not break up the tofu. Add salsa verde and chopped kale, cover for 3-4 minutes. Cook until kale has just wilted, add lime juice, stir well and set aside.
Assemble: Slice sweet potatoes in half horizontally and gently mash the flesh making room for your filling. Arrange sweet potatoes on a platter and fill each half generously with the tofu - kale filling. Top with sliced avocado, a dollop of sour cream, extra salsa verde, fresh cilantro, and additional lime.
Notes
Recipe Tips:
You can roast the sweet potato ahead of time and just warm when you are ready to eat.
You can also cook the sweet potatoes in the microwave, but I far prefer the texture of a sweet potato roasted in the oven and think it is worth the extra time.
You will have extra kale/tofu mixture, you can either make more sweet potatoes and stretch the filling or load on extra to each serving (my preference).