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.
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).