Vegetarian Loaded Sweet Potatoes with BBQ Tempeh

Need a fresh idea for loaded sweet potatoes? These Vegetarian BBQ Tempeh Stuffed Sweet Potatoes are savory, smoky, and incredibly satisfying. The sweet potatoes are roasted until caramelized and soft, then stuffed with a hearty, plant-based filling of crumbled tempeh, broccoli, corn, and tangy BBQ sauce. Everything comes together in about an hour, most of which is hands-off time in the oven.

Making this recipe vegan is simple-just use vegan BBQ sauce and dairy-free yogurt alternative for the (optional) toppings.

Loaded sweet potatoes are a favorite weeknight dinner because they're flexible, nourishing, and also very satisfying, especially loaded with tempeh, which is a great source of plant-based protein. The contrast of sweet, earthy potatoes with the bold, saucy filling makes every bite feel comforting. It's a little bit like a plant-based spin on BBQ pulled pork.

This recipe is great for dinner, but you can also prep it ahead of time and reheat for lunches throughout the week.

If you're looking for more sweet potato recipes, try these:

• Sweet Potato Energy Bars
• Veggie Hummus Sandwich
• Sweet Potato Lentil Curry
• Sweet Potato Black Bean Quinoa Bowl
• Sweet Potato Breakfast Bowl with Eggs
• Fall Harvest Tofu Sweet Potato Bowl

Ingredients

This satisfying plant-based dinner comes together with just a few simple ingredients. Sweet potatoes act as the base, roasting until soft and caramelized. The filling features tempeh, a satisfying soy food with chewy texture and earthy flavor that absorbs the BBQ sauce beautifully.

You'll also sauté red onion, broccoli, and corn until tender, then combine everything with your favorite tangy BBQ sauce.

Optional toppings like green onions, chives, or a dollop of yogurt (dairy or dairy-free) add even more flavor and freshness.

Substitutions

• Tempeh: Substitute with firm tofu (pressed and crumbled) or canned black beans, kidney beans, or lentils (drained and rinsed).
• Broccoli: Swap with chopped kale, spinach, or bell peppers.
• Corn: Fresh, frozen, or canned (drained) all work. Feel free to omit or replace with peas or diced zucchini.
• BBQ sauce: Use store-bought or homemade. Choose one labeled vegan and gluten-free if needed.
• Yogurt topping: Use plain non-dairy yogurt alternative or skip altogether.

Making Ahead and Storage

These loaded sweet potatoes are wonderful for meal prep. Roast the sweet potatoes and cook the BBQ tempeh filling up to 4 days in advance. Store them separately in the fridge and reheat in the microwave or oven before assembling.

Leftover assembled sweet potatoes can be stored in an airtight container for up to 5 days. To reheat, warm in the microwave until heated through or baked at 350ºF for about 20 minutes.

FAQ

📖 Recipe

Vegetarian Loaded Sweet Potatoes with BBQ Tempeh

Stephanie McKercher, RDN

This simple, flavor-packed dinner turns baked sweet potatoes into a satisfying main dish with the help of smoky BBQ tempeh and a medley of colorful veggies. With just 7 ingredients and minimal prep, it's an easy, vegan-friendly meal you can rely on for busy weeknights.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course dinner, lunch, Side Dish

Cuisine American, gluten-free, vegan, vegetarian

Servings 4 people

Equipment

• Stovetop
• skillet
• Oven

Ingredients

  

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Sweet Potatoes

• 4 small sweet potatoes, cleaned

BBQ Tempeh Filling:

• 2 tablespoons grapeseed oil
• ½ cup diced red onion
• 2 cups finely chopped broccoli
• 1 cup frozen corn kernels
• 1 (8-ounce) block tempeh
• ¾ cup hot BBQ sauce (homemade or store-bought, see note)

Optional garnish:

• Chopped green onion
• Chopped chives
• Plain yogurt (dairy or dairy-free, see note)

Instructions

 

Prepare the sweet potatoes:

• Preheat oven to 450 degrees Fahrenheit. Spread sweet potatoes in a baking dish and place on the center rack of the oven. Bake 40 minutes, or until you can easily pierce the sweet potatoes with a fork.
• Remove baking dish from the oven. Slice each sweet potato lengthwise about three-quarters of the way down, so that the bottom remains intact. Use a fork to loosen and mash some of the orange sweet potato flesh. Spread sliced sweet potatoes in the baking dish and return to the oven to bake 20 additional minutes, or until soft.

In the meantime, prepare the BBQ Tempeh Filling:

• Heat grapeseed oil in a large skillet over medium heat. Stir in red onion and cook 3 minutes, or until translucent.
• Stir in broccoli and corn and cook 3 minutes, or until corn is warm and broccoli turns bright green.
• Use your hands to crumble the tempeh into small pieces and add it to the vegetable mixture in the skillet. Stir in BBQ sauce and cook on low 3 minutes, stirring often. Remove from heat and set aside until the sweet potatoes are cooked.

Serve:

• Remove baked sweet potatoes from the oven and use a fork to mash the sweet potatoes as needed to create space for the filling. Divide the filling between sweet potatoes by spooning a portion into the center of each.
• Serve with green onions, chives, and plain yogurt if desired.

Notes

For a vegan variation, use vegan BBQ sauce and dairy-free yogurt alternative.

 

For a gluten-free variation, use gluten-free BBQ sauce.

 

Click here for a Homemade BBQ Sauce recipe.

 

Store leftovers in an airtight container in the fridge for up to one week.

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