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Vegan Spinach and Ricotta Stuffed Sweet Potatoes

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Vegan Spinach and Ricotta Stuffed Sweet Potatoes are tender roasted sweet potatoes filled with a creamy dairy-free spinach ricotta mixture, then baked until warm and flavorful. This wholesome plant-based meal is comforting, protein-rich, and naturally gluten-free.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups fresh spinach, chopped
  • 1 cup vegan ricotta cheese
  • 2 tablespoons nutritional yeast
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • Fresh parsley, chopped (optional)
  • Extra vegan ricotta (optional)
  • Chili flakes (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Wash and dry the sweet potatoes thoroughly and pierce each several times with a fork.
  3. Rub the sweet potatoes with olive oil and season with salt and black pepper.
  4. Place the sweet potatoes on a parchment-lined baking tray and roast for 45 to 55 minutes until tender.
  5. While the potatoes bake, heat olive oil in a skillet over medium heat.
  6. Add minced garlic and cook for 30 seconds until fragrant.
  7. Stir in chopped spinach and cook for 2 to 3 minutes until wilted. Remove from heat.
  8. In a bowl, combine vegan ricotta, nutritional yeast, onion powder, oregano, red pepper flakes, salt, black pepper, and lemon juice.
  9. Mix in the cooked spinach until fully combined.
  10. Remove the sweet potatoes from the oven and allow them to cool slightly.
  11. Slice each potato down the center without cutting all the way through and fluff the inside gently with a fork.
  12. Spoon the spinach ricotta filling evenly into each sweet potato.
  13. Return the stuffed sweet potatoes to the oven and bake for another 10 minutes until heated through.
  14. Garnish with parsley, extra vegan ricotta, or chili flakes before serving.

Notes

  • Frozen spinach can be used if thawed and drained well.
  • Homemade tofu ricotta works beautifully as a substitute for store-bought vegan ricotta.
  • Add quinoa, chickpeas, or lentils for extra protein.
  • These stuffed sweet potatoes are excellent for meal prep and freeze well.
  • For an oil-free version, sauté the spinach using water instead of olive oil.

Nutrition

Find it online: https://savorymomskitchen.com/vegan-spinach-and-ricotta-stuffed-sweet-potatoes/