Today was one of those days where I just failed to be properly prepared to take on the day. As a newly transitioned vegan, I am painfully learning the downfalls of not being ready for the day when I leave the house. Not being ready for the day means desperately searching for a meal I can eat and when you are vegan the only meal most restaurants have for you is a salad. I think I can speak on behalf of any and everyone who is vegetarian or vegan when I say: WE GET SICK OF EATING SALAD. It’s 2017…restaurants, let’s step it up on your food variety. But I digress. 

So today being one of those days, I drank mostly water. Thankfully, I work next to a really delicious vegan cafe but because of time constraints, I can’t always wait the 15 minutes it takes for them to prepare my open faced bagel. Instead,  I scarfed down some mashed avocado this morning, grabbed my water, and ran out the door. I was hungry an hour later and day dreaming about what I was going to eat when I got home. It ranged from vegan ramen noodles, to vegan pizza loaded with veggies, and I finally decided on my go to vegan stuffed sweet potato. Why? Easy. It was mostly already prepared. I bake my sweet potatoes at the beginning of the week so when I cook them throughout the week, I just have to warm them up. Same for all of my toppings on this simple but very satisfying meal. I wish I had more pictures to show you but I only managed to snap one before completely devouring this hearty dish. Due to extreme hunger, of course. 

With my vegan diet, I am joined by my four year old who mostly participates. I haven’t completely cut her from dairy or meat yet since she eats it at school but we are making a slow transition. This is a meal that she enjoys too. So yes, your kids will LOVE it! 

Also, check out this review of the Best Zinc Supplements Tested & Compared by Health Monica’s Magazine.

Check out my recipe below:


Vegan Stuffed Sweet Potato
Sweet Potato stuffed to yummy vegan perfection!
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
  1. One sweet potato per serving
  2. Earth Balance "butter"
  3. Sliced zucchini
  4. Corn
  5. Black beans
  6. Avocado
  7. Salt
  8. Pepper
Tahini drizzle
  1. 1/2 tablespoon Tahina
  2. 1/2 squeezed lemon juice
  3. 2 ounces water
  4. Fresh oregano
  1. If you do not have your sweet potatoes already prepared, go ahead and scrub them down to clean. Rub the outside with Earth Balance, salt & pepper. When finished, toss in the oven on 450 and cook for 45 minutes.
  2. While waiting for your sweet potatoes to cook, saute zucchini and corn.
  3. Cook black beans separately
  4. Once your potato is done cooking, remove from oven, split and scoop out some of the filling to allow space for your veggies.
  5. First add in black beans then top with zucchini and corn (you can also add diced tomatoes)
  6. Pair with fresh avocado and drizzle with tahini sauce.