Late Winter Stuffed Sweet Potatoes

The recipe itself is quite simple, but can be layered with healthy toppings and mix-ins to your hearts desire. For me, sauce is what ties the whole dish together. It’s fun to make variations of sauces and play with combinations. Let Nature be your guide in creating this beautiful and satisfying dish! 

Makes 4 servings


  • 4 organic sweet potatoes
  • 2 baby bok choy
  • 1 bunch of kale
  • 1 bunch of broccoli
  • 2 tbsp virgin coconut oil
  • Tempeh
  • Himalayan sea salt
  • Coconut aminos


  • Micro greens (I love cilantro, kale & basil)
  • Pumpkin seeds (toasted if you’d like)
  • Chopped cilantro
  • Optional add-ins:
  • Garlic, onions, green onions – pretty much anything from the allium family!
  • Any other veggies that you’d like
  • Hemp seeds
  • Brown rice or quinoa
  • Kelp or dulse flakes


Preheat the oven to 425°F.Wash the sweet potatoes and then poke them in a few places with a fork. Place on a baking sheet with parchment paper and bake, until soft, 45 minutes-1 hour. While the sweet potatoes are baking, heat the coconut oil in a medium pan and add the broccoli, then bok choy, Cook until soft but not overdone roughly 3-5 minutes. Then add the kale & at the last moment – add a few dashes of coconut aminos and a pinch of Himalayan sea salt. Cover & Remove from heat. Cut tempeh in to small squares and in a separate pan, toast tempeh until lightly browned on all sides. Remove from heat and combine with greens mixture. Remove the sweet potatoes from the oven. Slice each sweet potato down the middle to create even halves. Scoop out a small amount of the cooked sweet potato, fill with the greens & tempeh mixture, and pop back in the oven for 10-15 minutes. Add toppings, plus sauce of choice & enjoy!


  • Almond Ginger Sauce
  • 1-2 cups raw almond butter
  • 1/2 cup lemon juice
  • 1-2 small cloves of garlic
  • 1/4 cup ginger juice
  • 1 cup water
  • 2 tbsp tamari or coconut aminos
  • 1-2 tsp sea salt
  • 1 Tbsp raw honey, maple syrup or sunroot sweetener
  • 1/2 bunch organic cilantro
  • 1/2 bunch organic basil
  • Optional – 1 jalapeno (remove seeds)

Place all ingredients in food processor & blend until smooth.


  • 4 tbsp almond butter
  • 2 tbsp soy sauce
  • Small knob of ginger
  • 2 tbsp maple syrup
  • Pinch or 2 of sea salt
  • Juice from ½ a lemon
  • 1 tbsp apple cider vinegar
  • 1 tbsp sesame oil

Place all ingredients in food processor & blend until smooth.