Get the Most Out of Winter’s Harvest with this Recipe for Vegan Stuffed Sweet Potatoes

Jan 12, 2017 @ Project Juice

With 2017 in full swing, it’s the perfect time to enjoy one of winter’s favorite vegetables, the sweet potato!

I’m all about squeezing these pink-hued tubers into my daily diet, any way I can. Mashed, sautéed, spiced up, the possibilities are endless.  My current favorite preparation, however, is when roasted whole until crispy skinned and soft & fluffy on the inside.

Sweet potatoes are the perfect base for a protein-packed buddha bowl!

The best way to serve these roasted sweet potatoes to a crowd, is piled high with shredded brussels sprouts, herbed black lentils, and a refreshing take on chimichurri – no one will be able to resist digging in!

The chimichurri is punched up with a hit of sweet and tangy pomegranate molasses. Believe me when I tell you that you’re going to want to put it on everything.

Post chimichurri drizzle, I top theses spuds with toasted pecans and crimson pomegranate seeds.  An extra flourish that makes these a beautiful (and immune boosting!) addition to your next dinner party menu.

If your aim is to impress your guests by serving up healthy and clean eats (gluten free & vegan too!) at your next celebration, then these most definitely fit the bill.

If cozying up by the fire in your jammies and watching Netflix is more your speed, these vegan stuffed potatoes work for that too.

Whatever your approach to the new year, you definitely need to make these!


Prep Time: 15 minutes | Cook time: 40 minutes

Serving Size: 6 as an appetizer, 3 as a main course


6 small to medium sweet potatoes

2 tablespoons extra virgin olive oil, divided

1/2 teaspoon sea salt or kosher salt

1 pound brussels sprouts

2 teaspoons maple syrup

1/3 cup toasted pecan pieces

1/3 cup pomegranate seeds

1 recipe herbed black lentils

Salt & pepper to taste

For the Pomegranate Chimichurri

2 cups loosely packed cilantro

2 cups loosely packed Italian parsley

1/2 cup extra virgin olive oil

2 tablespoons pomegranate molasses*

2 cloves garlic

1 teaspoon crushed red pepper flakes

1/2 teaspoon sea salt


Preheat oven to 425 F.

Drizzle 1 tablespoon extra virgin olive oil over sweet potatoes and use your hands to rub in oil. Divide 1/2 teaspoon salt between potatoes and rub in thoroughly. Place potatoes on a parchment lined cookie sheet and roast until easily pierced with a fork, about 35 minutes. (Do not poke any holes in the potatoes before baking.)

While the potatoes cook, trim brussels sprouts and remove any bruised outer leaves. Shred using the slicer attachment and feed tube on a food processor or slice brussels with a knife and use your hands to break up slices into thins shreds.

Heat remaining tablespoon olive oil in a skillet over medium-high heat. Add brussels and sauté until sprouts are cooked down by about half and just beginning to brown, 5 to 7 minutes. Add maple syrup to skillet and toss with sprouts. Cook a few minutes more then season to taste with salt and pepper.

To serve sweet potatoes, slice open tops and use a fork to fluff inner flesh. Top with shredded brussels, lentils and pomegranate chimichurri. Sprinkle with pecans and pomegranate seeds. Serve warm with additional chimichurri on the side.

Pomegranate Chimichurri
Place all ingredients in the bowl of a food processor fitted with a blade attachment. With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine.

Chef Notes: 
*To make your own pomegranate molasses, combine 2 cups pomegranate juice, 1/4 cup sugar, and 1 tablespoon lemon juice in a saucepan. Bring to a boil then lower to a high simmer (sauce should be bubbling) for 1 1/2 hours until reduced to a 1/2 cup. Sauce should be thick and syrupy. Allow to cool completely. Store in the refrigerator for up to 3 months.