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Roasted Stuffed Sweet Potatoes with Chipotle Quinoa


  • 4 sweet potatoes

  • 1 tbsp avocado oil (or vegetable oil)

  • 1/2 large onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 1 cup quinoa (cooked)

  • 1/2 cup black beans

  • 3 tbsp tomato paste

  • 1/2 cup low sodium vegetable broth (or water works too)

  • 2 tbsp chipotles in adobo, chopped

  • 1 tsp chilli powder

  • 1/2 tsp cumin powder

  • salt & pepper to taste

  • 1/2 cup vegan cheese

Quick guacamole

  • 1 avocado

  • 2 tbsp lime juice

  • 1 large handful cilantro, chopped

  • salt & pepper to taste


  1. Line a baking tray with paper and place the potatoes in the Roasting oven and let cook until tender, about 40-50 minutes.

  2. While the potatoes cook, prepare the stuffing

  3. Heat the avocado oil in a non-stick pan on the Simmering Plate

  4. Add the onions and let cook for 4-5 minutes.

  5. Next, add the garlic, quinoa, black beans, tomato paste, vegetable broth, chipotles, chilli powder, cumin powder, salt and pepper and mix all together.

  6. Let cook until no liquid is remaining.

  7. Once the sweet potatoes are cooked, remove them from the oven, cut in half, and scoop out the potato to make space for the stuffing. (I scoop out about 1/2 the potato and leave the rest)

  8. Stuff the potatoes with the quinoa filling and top with vegan cheese.

  9. Place back in the Roasting oven for 2-3 minutes, until the cheese is melted.

  10. To make the quick guacamole, scoop the avocado into a bowl with the lime juice, cilantro, salt and pepper and mash together.

  11. Scoop some guacamole on top of each potato to serve.

Recipe and images from

Earlier Event: 19 May
Chocolate Chip Date Cookies
Later Event: 21 May
Parmesan-Crumbed Lamb Cutlets