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Vegetarian Stuffed Sweet Potato


2TBSP avocado oil

1C cashews

1 1/2C walnuts

1 onion – finely diced

1 large garlic clove – minced

1 ½ teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon dried oregano

2 tablespoons tamari or soy sauce

2 tablespoons tomato paste

1TBSP balsamic vinegar

1/2 - 1 cup water

1/2 avocado

2TBSP sun-dried tomatoes

2TBSP sprouted lentils

2 handfuls rocket

4 orange sweet potatoes

Cracked black pepper and sea salt


  1. Heat oven to 180 degrees. 

  2. Wash and dry your sweet potato, prick with a fork, place on a lined tray in heated oven and bake for 45-50 mins, until soft.

  3. While sweet potatoes are cooking, put the walnuts and cashew nuts in a bowl and cover with boiling water. Leave for 15 minutes. Drain, rinse and then blitz in a food processor until finely chopped. 

  4. Heat the avocado oil in a sauté pan over a medium heat. Add the onion and garlic. Sauté for 5 minutes gently until the onion is translucent and tender. Add the spices and herbs and cook for a further minute. Add a little more oil if the pan is too dry.

  5. Add the chopped nuts through the spices, with the balsamic vinegar, tamari, tomato paste and water. Sauté over a medium heat for 5 minutes.

  6. To serve, cut the sweet potato in half, scoop a little of the flesh to make room to top with the nut mixture, followed by rocket, sun dried tomatoes, sprouted lentils and salt and pepper to taste.

  7. Serve with a side salad or extra veggies 

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