Green Goddess dressing celebrates the first flavors of Spring with a mixture of fresh herbs like tarragon, parsley, and chives. It makes the perfect cool, creamy topping for these quinoa-stuffed sweet potatoes. Make a big batch of these on the weekend for healthy, gluten-free plant-based lunches the whole week.Â
If you like this plant-based recipe, you’ll also love 7 Minute Southwestern Stuffed Sweet Potato, Easy Oil-Free Roasted Sweet Potato Wedges and Easy Oil-Free Dill Avocado Dip.
- Advanced
- Servings: 6
- Ready In: 70 minutes
- Yield: 6 sweet potatoes + 2 ½ cups dressing
Roasting Potatoes: Easy Plant-Based Weekend Meal Prep
Roasting sweet potatoes during weekend meal prep is an easy way to ensure healthy, plant-based meals during the week. First, scrub the potatoes to remove any dirt from their skins. Then, line a baking sheet with parchment or a baking mat. Spread the sweet potatoes onto the baking sheet and roast at 400F for 65-70 minutes, until a knife easily glides in and out.
You can use these roasted sweet potatoes for anything! Stuff them with Green Goddess Quinoa stuffing. Or, use them for a Southwestern Stuffed Potato, Spicy Asian Sesame Stuffed Sweet Potatoes, Berry Good Stuffed Sweet Potatoes or simply enjoy on their own. One of my favorite go-to snacks is a sweet potato topped with a big spoonful of hummus. So satisfying and delicious!
How to Cook Quinoa: Essential Plant-Based Ingredient
Quinoa is a plant-based whole grain native to the Andes. You can simmer it just like rice. Add 1 parts quinoa for 2 parts water or vegetable stock. Simmer until it pops and becomes tender, 10-14 minutes. You can use quinoa in a variety of healthy recipes like grain bowls, soups, stews, and breakfast porridge. For more Quinoa Cooking Tips and Recipes, READ MORE.
Chef Katie’s Plant-Based Cooking Tips:
Make Ahead: Make the sweet potatoes and dressing ahead of time, but store them separately. To reheat, bake the sweet potatoes at 350F, covered, until hot in the center. Pour on the the dressing just before serving.
Extra Dressing: You’ll probably have extra Green Goddess Dressing from this recipe. Use it as a healthy replacement for sour cream, mayonnaise, and ranch dressing. Use it on baked potatoes, sandwiches, pita bread, or as a dip for crudité.
Scoop out the flesh from the sweet potatoes but keep the skins intact. 
Silken tofu provides rich, creamy texture 
Green Goddess Dressing from Silken Tofu – Healthy, Plant-based, Oil-Free, Gluten-Free, Creamy Vegan Recipe 
Green Goddess Dressing from Silken Tofu – Healthy, Plant-based, Oil-Free, Gluten-Free, Creamy Vegan Recipe from Plants-Rule
Green Goddess Variations: Use up other fresh herbs in the Green Goddess Dressing. Chervil, cilantro, and basil bring slight flavor variations. Avoid using woodsy herbs like rosemary or sage. Their flavors are too strong.
Oil-Free: I’m on a mission to get rid of empty calories, and oil is one of the biggest culprits. This oil-free dressing uses silken tofu for rich, creamy flavor. The tofu has other key nutrients like calcium and protein while oil is just fat.
Recipe Inspiration: I first saw the idea for this recipe on Yup It’s Vegan, an awesome plant-loving blog.
Quinoa-Stuffed Sweet Potatoes with Green Goddess Dressing
Print Recipe
Quinoa-Stuffed Sweet Potatoes with Green Goddess Dressing
Ingredients
For the Quinoa-Stuffed Sweet Potatoes:
- 6 medium sweet potatoes
- 1/2 cup walnuts chopped
- 1/2 cup uncooked quinoa
- 1 cup water
- fresh watercress for garnish
For the Green Goddess Dressing
- 1 16-ounce package organic silken tofu
- 1 clove garlic
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup .75 ounces fresh tarragon
- 1 bunch parsley stems removed
- 2 tablespoons chives
- 3 green onions green parts only
- 1/4 teaspoon salt
- 1/4 – 1/2 cup water as needed
Instructions
To roast the Sweet Potatoes:
- Preheat your oven to 400F. Place the sweet potatoes on a baking sheet. Roast 45-60 minutes, flipping after the first 25 minutes. When the potatoes are soft enough to easily glide a knife in and out, they are done. Remove from the oven and let cool.
To toast the Walnuts:
- While the potatoes roast, toast the walnuts. Place the walnuts on a small baking sheet. Roast 5-7 minutes, until aromatic and golden brown. Remove from the oven and let cool.
To cook the Quinoa:
- While the sweet potatoes and walnuts roast, cook your quinoa. Place the quinoa in a small pot over medium heat. Cover with a lid and dry-toast until the quinoa starts popping, only a couple of minutes. Add the cup of water, bring to a boil, and reduce to simmer. Simmer 10-12 minutes, until the quinoa “pops” open and is tender. Turn off the heat, remove the lid, and fluff with a fork.
- Now’s a good time to make the Green Goddess Dressing.
To make the Green Goddess Dressing:
- Combine all ingredients except the water in a blender. Puree until smooth. With the motor running, drizzle in the water until you get a thick, yet pourable, consistency. You want something similar to thick sour cream. Taste to adjust seasoning.
To assemble the Quinoa-Stuffed Sweet Potatoes with Green Goddess Dressing:
- When the sweet potatoes are cool enough to handle, slice them open on top. Scoop out most of the flesh, leaving the skins still in tact. Combine the sweet potato flesh with cooked quinoa and toasted walnuts. Season with salt and pepper.
- Re-stuff the sweet potatoes with the quinoa walnut stuffing. Pour on a good serving of the Green Goddess Dressing. Garnish with fresh watercress and serve.
- If you like this plant-based recipe, you’ll also love 7 Minute Southwestern Stuffed Sweet Potato, Easy Oil-Free Roasted Sweet Potato Wedges and Easy Oil-Free Dill Avocado Dip.
Notes
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| calories 273 | |
| % Daily Value * | |
| Total Fat 11 g | 17 % |
| Saturated Fat 1 g | 4 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 6 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 199 mg | 8 % |
| Potassium 536 mg | 15 % |
| Total Carbohydrate 40 g | 13 % |
| Dietary Fiber 6 g | 24 % |
| Sugars 6 g | Â |
| Protein 9 g | 19 % |
| Vitamin A | 378 % |
| Vitamin C | 19 % |
| Calcium | 14 % |
| Iron | 16 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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