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Dinner just got easier and more beautiful with these vegan stuffed sweet potatoes with hummus, walnuts & pomegranate! This easy meal is packed with big flavors, extraordinary nutrition, and supreme satisfaction. In addition to being naturally gluten-free, grain-free and vegan, a simple Paleo option is provided.
I won’t beat around the bush today, as I am guessing that you, like me, have a long to-do list (is it just me, or do Tuesdays end up as the most hectic days? Perhaps it’s because the coming weekend feels a long way away and the previous one already feels long past).
So. Dinner. The daily dilemma of wanting (needing!) something filling & delicious (comforting, too, now that the weather is cooler), yet also wanting it to come together quickly (Or magically. Still working on that…).
It would be great if said dinner could also be healthy and frugal, too, with no more than a handful of ingredients.
I made our combined wishes my command and created just such a recipe: Vegan Supper Stuffed Sweet Potatoes, filled with hummus, toasted walnuts, & pomegranate seeds.
Recipe Benefits
Nothing like some gorgeous food to get you excited about dinner, right?
And these stuffed sweet potatoes with hummus, walnuts and pomegrante check all of the boxes for what you want to eat:
- PACKED with nutrition (sweet potatoes, pomegranates & walnuts=superfood explosion)
- Gluten-free
- Grain-free
- Vegan
- High protein (8 grams per serving)
- High fiber
- *Healthy fats (from the walnuts & hummus)
These stuffed beauties are made with just 5 ingredients–really!–and are a cinch to make after a long day, too.
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- 2 large sweet potatoes
- prepared hummus
- coarsely chopped, toasted walnuts
- pomegranate arils (or dried cranberries or dried cherries)
- fresh mint leaves
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Bake (or Microwave) the Sweet Potatoes
Begin by baking two sweet potatoes until they are very tender (you can walk away and get other things done OR collapse in a heap on the sofa as they bake. It’s your call).
If you cannot wait for the sweet potatoes to bake (STARVING! Must. eat. now.), use my directions for microwaving the potatoes in a fraction of the time.
Once baked, split the potatoes lengthwise (watch out for the steam!), press/squeeze open a bit (make way for stuffing!) and mash the flesh with a fork. I like to season with salt & pepper at this point, to make sure the potatoes themselves have plenty of flavor.
Split Open and Mash the Sweet Potatoes
If you have a lime or lemon on hand, consider grating a bit of the zest and squeezing a bit of the juice onto the potato mash–major flavor boost!
Add Your Toppings!
Last, toppings! The combination of flavors and textures from the hummus, toasted walnuts, pomegranate arils and mint are far greater than the sum of their parts: salty, sweet, creamy, & crunchy, prepare to be wowed!
How is this for a gorgeous, festive weeknight meal?!
Although I’ve made these recipe for two servings, you can scale this to accommodate as many people as you need/like. one big pomegranate will provide well over 1 cup of arils, plenty for a crowd.
Might I also suggest this for a super-simple entertaining entrée? Your guests will think you are a culinary marvel (which, of course, you are; but it’s satisfying to have it confirmed by others from time to time).
Happy eating, everyone!
FAQ
- Is there an easy way to toast the walnuts? Yes! For effortless toasting, add the chopped walnuts to the baking pan with the sweet potatoes during the final 5 minutes of cooking.
- Can I microwave the sweet potatoes? Yes! To microwave the sweet potatoes, prick all over with a fork. Microwave one potato at a time, on HIGH, for eight to twelve minutes (it will depend on size) until very tender.
- Can this recipe be made Paleo? Yes! Replace the hummus with three tablespoons of tahini, almond butter, or cashew butter mixed with one tablespoon fresh lemon juice and a pinch of cumin.
More Sweet Potato Goodness to Try:
- Sweet Potato Kale Chickpea Flour Frittata {vegan, soy-free}
- Sweet Potato Almond Flour Cookies {vegan, oil-free}
- 3-Ingredient Sweet Potato Tortillas {Grain-Free, Vegan}
- Vegan Sweet Potato Drop Biscuits {Grain-Free, Oil-Free}
- Stuffed Breakfast Sweet Potatoes {Vegan, 4 ingredients)
- Vegan Sweet Potato Enchilada Bake {oil-free, grain-free}
Stuffed Sweet Potatoes with Hummus (5 Ingredients)
Ingredients
- 2 large sweet potatoes, skins scrubbed with water
- 4 tablespoons hummus
- 4 tablespoons coarsely chopped, toasted walnuts
- 4 tablespoons pomegranate arils
- 2 to 3 tablespoons finely chopped fresh mint leaves
Instructions
- Preheat oven to 425F.
- Prick each sweet potato 5 to 6 times with a fork; place in a pie plate or small baking pan.
- Bake in the preheated oven for about 1 hour until very tender. Let cool for 5 minutes.
- Place each sweet potato on a plate and split open lengthwise (be careful of the steam that will release).Open the potato wide; mash the flesh with a fork and season to taste with salt & pepper.
- Top each potato with half of the hummus, walnuts, pomegranate and mint.
- Eat!
Hi! These are DELICIOUS! I had never had stuffed sweet potatoes before seeing these on your sight, I love the idea and will make these again.
Thank you so much!!