These delicious vegan kale stuffed sweet potatoes are a tasty way to get your veggies in. They are nourishing, healthy and filling. Stuffed with protein rich black beans, iron rich kale, beneficial mono-saturated fatty avocados and omega rich hemp hearts. Drizzled with a super yummy green tahini dressing.


Green Tahini Dressing:

  • ¼ cup parsley, tightly packed
  • 2 tablespoons water
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 small garlic clove, minced
  • ¼ teaspoon salt
  • Pinch of coconut sugar


  • 4 sweet potatoes
  • 1 can black beans, rinsed and drained
  • 1 tablespoon avocado oil
  • 3 shallots, chopped
  • 1 garlic clove, minced
  • 8 cups kale, finely chopped
  • ½ cup water
  • Salt and pepper to taste
  • 2 avocados
  • ¼ cup hemp hearts


  1. Preheat oven to 400 degrees. Wash the sweet potatoes and let dry. Pierce with a fork a couple times, rub with a bit of oil, and put on a sheet pan in the oven for 40-60 minutes depending on how large your potatoes are. They are done when you can insert a knife easily to the middle of the potato. Once they are cool enough to handle, slice them in half and set aside.
  2. Make the dressing by adding parsley and water to a blender or food processor and blend until smooth. You will need to scrape the sides down a couple times. Then add the tahini, lemon juice, minced garlic, salt and sugar. Blend until smooth. Add more water 1 teaspoon at a time if you want it thinner. Set dressing aside.
  3. In a sauté pan, heat oil over medium heat and add shallots. Cook for about 3 minutes. Stir in minced garlic and cook another minute. Add kale and water. Put a lid on your pan and let the kale steam and cook down. Take the lid off and stir every few minutes until kale had reduced in size and is soft. I like to use tongs to do this. Salt and pepper to taste. Set aside.
  4. Rinse and drain your black beans. Slice your avocados and set both aside.
  5. To assemble, put one or 2 potato halves on a plate. Top with warm kale mix, drained black beans, avocado slices and sprinkle with hemp hearts. Drizzle with dressing and serve.
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About the Author

Claudia Laffin

Claudia Laffin is a food photographer and owner of The Traveling Spoon Personal Chef, serving clients in and around Asheville, North Carolina. She has been a health food advocate and natural lifestyle follower for over 20 years. During that time she enjoyed working in numerous stores in the health food industry, including Earth Fare! Claudia’s desire to bring health food to more people motivated her to start her personal chef business. She loves cooking healthy, organic, non processed and delicious food for busy families in their own homes and helping them find a path to a healthier life. Follow her on Facebook and Instagram to see what new things she’s cooking up!