roasted sweet potatoes with protein-packed stuffed salad
if you’re looking for a meal that’s packed with flavor, satisfying textures, and a boost of plant-based protein, these roasted sweet potatoes with protein-packed stuffed salad are going to become your new favorite!!
the tender, caramelized sweet potatoes provide a comforting base, while the roasted salad of chickpeas, edamame, and lentils brings a hearty, slightly crispy texture.
topping it all off is a creamy, zesty spinach sunflower seed sauce that ties everything together beautifully.
taste and texture
this dish is a perfect harmony of sweet, savory, and tangy flavors.
the sweet potatoes are soft and naturally sweet, balancing the roasted, nutty flavors of the chickpeas, lentils, and edamame.
the sauce adds a layer of richness with hints of garlic, dijon mustard, and the freshness of spinach.
texture-wise, you’ll love the contrast of the velvety sweet potato with the slightly crisp roasted salad and the creamy sauce.
why this is so healthy
this recipe is loaded with nutrients!
sweet potatoes are rich in fiber, vitamins a and c, and potassium. the chickpeas, edamame, and lentils bring a powerhouse of plant-based protein and fiber, keeping you full and energized.
the sauce is packed with healthy fats from sunflower seeds and hemp hearts, plus a dose of greens from the spinach.
it’s gluten-free, dairy-free, and incredibly nutrient-dense.
a perfectly balanced meal
this dish checks all the boxes for a balanced meal.
it includes complex carbs from the sweet potatoes, protein from the salad, and healthy fats from the sauce.
it’s filling but light, making it ideal for lunch or dinner.
plus, it’s entirely plant-based, so it’s great for anyone following a vegan diet or just looking to incorporate more plant-powered meals into their week.
how to make it
making this dish is simple and straightforward!
start by roasting your sweet potatoes until they’re perfectly tender.
while they roast, prepare the salad by tossing chickpeas, edamame, and lentils in avocado oil and ranch seasoning, then roasting them until golden and slightly crisp.
for the sauce, blend a mix of spinach, sunflower seeds, hemp hearts, and flavorful seasonings until smooth.
mix the salad with the sauce and once everything is ready, slice the sweet potatoes, stuff them with the salad, and drizzle with any extra creamy sauce.
substitutions
you can easily customize this recipe to suit your preferences or what you have on hand.
if you’re out of sweet potatoes, try using roasted butternut squash or even large baked potatoes.
no chickpeas? substitute with white beans or black beans.
you can swap edamame for green peas and lentils for quinoa or rice.
for the sauce, cashews or almonds can replace the sunflower seeds, and kale can take the place of spinach but it will have a much more earthy taste.
storage
if you have leftovers, they store beautifully.
keep the roasted sweet potatoes and salad in separate airtight containers in the fridge for up to 4 days.
store the sauce in a jar for up to 5 days.
when ready to eat, reheat the sweet potatoes and salad in the oven or microwave and drizzle with the sauce before serving.
whether you’re meal-prepping or making this for a weeknight dinner, these roasted sweet potatoes with protein-packed stuffed salad are a healthy, delicious, and versatile choice :)!
Protein-Packed Roasted Sweet Potatoes With Lentil, Chickpea & Edamame Salad
Per serving (1 stuffed sweet potato):
Calories: ~498 kcal
Carbs: ~57 g
Protein: ~24 g
Fat: ~21 g
Ingredients
-
for the sweet potatoes:
4 medium sweet potatoesfor the salad:
1 1/2 cups shelled edamame
1 cup chickpeas, rinsed and drained
1 cup cooked lentils
1/2 tbsp ranch seasoning
sea salt and black pepper, to taste
1 tbsp avocado oilfor the sauce:
1 handful fresh spinach
1/2 tbsp apple cider vinegar
1/2 cup soaked roasted sunflower seeds
1/4 cup hemp hearts
1/2 tbsp ranch seasoning
1 tsp maple syrup
1/2 tbsp dijon mustard
1/2 tbsp liquid aminos
1-2 cloves garlic
1/2 cup water (add more if needed)
sea salt and black pepper, to taste -
(top with dairy free feta if wanted)
Directions
- roast the sweet potatoes:
preheat your oven to 400°F (200°C). poke holes in the sweet potatoes using a fork and place them on a baking sheet lined with parchment paper. roast for 55 minutes or until tender when pierced with a knife. - prepare the salad:
in a large mixing bowl, combine the edamame, chickpeas, and cooked lentils. drizzle with avocado oil and season with ranch seasoning, sea salt, and black pepper. spread the mixture evenly on a baking sheet. roast at 400°F (200°C) for 25 minutes, flipping halfway through. - make the sauce:
in a blender or food processor, combine the spinach, apple cider vinegar, sunflower seeds, hemp hearts, ranch seasoning, maple syrup, dijon mustard, liquid aminos, garlic, and water. blend until smooth, adding more water if needed to reach your desired consistency. season with sea salt and black pepper to taste. - assemble the stuffed sweet potatoes:
slice the roasted sweet potatoes lengthwise and gently fluff the flesh with a fork if wanted. mix the edamame, chickpeas and lentils with the sauce and stuff each sweet potato with the roasted salad mixture.
