Dairy Free,  Gluten Free,  Main Course,  Recipe,  Vegan,  Vegetarian

Moroccan Quinoa & Veggie Curry Stuffed Sweet Potatoes (Vegan)

I’m really hoping that you guys are as excited about this recipe, and all things stuffed for that matter, as I am right now!

So I just remembered that St. Patrick’s Day is tomorrow and Easter is less than 2 weeks away! Wow, how did that happen? I guess I should say happy saint pattie’s day then, but this recipe has nothing to do with it. Although, I guess potatoes are pretty Irish, so does that count? I don’t know, but as it’s not an actual holiday for most of the planet and honestly, if you’re under twenty-one years of age and you’re not Irish, it’s just the day that you’re obligated to wear green to avoid being pinched by so-called friends. It’s kind of an irrelevant subject though because I need to be telling you how amazing these sweet tatos are!

I’m not even joking, this is up there with my favorite foods on the planet, these flavors!!!? ?? I mean, it has peanut butter and quinoa and so many other yummy things all stuffed into the world’s most dessert-like vegetable that doubles as a superfood! Hey, I just realized that a sweet potato is like Clark Kent/Superman in the produce section. I’m so happy right now, someone get Veggie Tales on the phone stat!

I may be in the minority here, but you have probably all noticed that peanut butter makes me pretty happy. Yes, give me a giant spoon of it and I’m completely content with life. Okay, so I don’t usually go around eating spoons of solo pb because I’m usually too busy trying to decide what to put it in, but oh man do I adore it! Okay, and as of late I have been almost equally obsessed with pepitas. They can add the perfect crunch to anything and everything and they seem to be very underrated by the world in general. Pepitas are where it’s at people!


All righty then, so you’re going to go to your kitchen at this very moment and start making this yumminess right? right? You just gotta do it! P.S. This is a great use of leftover baked sweet potatoes!


Moroccan Quinoa & Veggie Curry Stuffed Sweet Potatoes (Vegan)

If you thought Thanksgiving was the only occasion for sweet potatoes, think again. This recipe is simple and loaded with flavors!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 8 medium baked sweet potatoes


  • 1 tablespoon olive oil
  • 1 medium bell pepper seeded and diced
  • 1 small onion diced
  • 4 cloves garlic minced
  • 3/4 cup cauliflower florets
  • 3/4 cup green beans
  • 1 small tomato diced
  • 1 cup cooked chickpeas
  • 1/4 cup creamy peanut butter
  • 1 tablespoon curry powder
  • 2 teaspoons cumin
  • 1/2 tablespoon cinnamon
  • 1 teaspoon chili powder
  • 1 teaspoon cocoa powder
  • 1/2 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon sea salt plus more to taste
  • 1/2 teaspoon black pepper plus more to taste
  • 2 cups cooked quinoa
  • 1 cup water
  • 1/4 cup pepitas optional


  1. Preheat the oven to 375 degrees F (190 C) and line a bakin tray with foil.
  2. Heat olive oil in a large skillet over high heat and add garlic, onion, peppers, cauliflower, and green beans. Saute over heat for 5 to 6 minutes until they start to brown and soften. Reduce heat to medium, add tomato and chickpeas, and continue cooking for about 5 minutes longer. Stir in peanut butter and spices until combined then mix in quinoa and water. Reduce heat to low, place a lid over pan, and simmer for about 10 minutes, stirring occasionally, until the liquid is absorbed. Remove from heat.
  3. Slit your sweet potatoes in half lenghtwise and place slightly open-face on the prepared tray. Scoop large spoonfuls of filling into each potato and if desired top with pepitas. Place tray in the oven and bake for 15 to 20 minutes until tops are browned and potatoes are nice and hot. Remove from oven and cool for a few then serve while they're warm.



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