Baked Sweet Potatoes with healthy filling
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Healthy jacket sweet potato filled with quinoa and mushrooms

Vegetarian baked sweet potato with protein-rich filling, can easily be vegan.
Servings: 1
Author: Ben Isham-Smith


  • 1 sweet potato

For the mushroom-quinoa filling

  • ½ cup quinoa cooked in water
  • 2 shiitake mushrooms sliced and sauteed
  • Salt and black pepper to taste

For the kale salad

  • 2 cups kale chopped
  • 2 spring onions chopped
  • Chives chopped
  • Your choice of classic vinaigrette I go for white wine vinegar with olive oil

For the sauce


  • Preheat your oven to 180ºC/350ºF. Prepare the sweet potato by cleaning it, and pat drying it down. Rub olive oil on its skin, and transfer your potato to a baking tray lined with tin foil, oil, and salt. Once your oven has reached your target temperature, put your sweet potato in the oven. Bake for 40 minutes.
  • While the potato is cooking, it’s time to prepare our fillings. First, cook your quinoa. You might have microwave quinoa, or quinoa ready to boil.
  • While the quinoa is boiling, lightly sautee your mushrooms in a pan. Do this by heating 1-2 tablespoons of oil in a pan. Use butter or ghee if you prefer (if you are not vegan). Cook the mushrooms on a light heat for about 5 minutes, or until brown and tender.
  • Drain the quinoa once it’s ready (after about 15mins) and combine with the sauteed mushrooms in a bowl.
  • For the salad, mix the kale salad ingredients in a bowl and toss with your chosen vinaigrette.
  • For your sauce, mix the vegenaise (or other vegan mayo), maple syrup and your choice of hot sauce, sriracha or chipotle powder in a small bowl.
  • Once your sweet potato is ready, remove from the oven and sit down the middle to allow you to open it up. Allow to rest for a couple of minutes.
  • Add your fillings. I recommend adding the quinoa-mushroom mix first, followed by the kale salad, then the sauce. Season with salt and pepper if needed.