Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book


Food Monster - Recipes

Mushroom Quinoa Stuffed Sweet Potatoes With Smashed Avocado [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

These oil-free stuffed sweet potatoes are perfect for lunch or dinner! The sweet potatoes are roasted at a low temperature, resulting in a perfectly sweet, creamy center that pairs well with the savory quinoa-mushroom filling and a dollop of smashed avocado. The finishing touch is a drizzle of sweet, creamy tahini sauce. Yum!

Mushroom Quinoa Stuffed Sweet Potatoes With Smashed Avocado [Vegan, Gluten-Free]



Cook Time



For the Sweet Potatoes:

  • 2 medium sweet potatoes
  • 1/2 cup dry quinoa (rinsed and cooked in water or vegetable broth for more flavor)
  • 35 small mushrooms, chopped
  • 1/3 of a red/purple onion, chopped
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder (optional)
  • Black pepper, to taste
  • 1/2 ripe avocado, mashed up

For the Dressing:

  • 1 tablespoon natural runny tahini
  • 1 teaspoon pure maple syrup
  • 1 teaspoon lemon juice
  • 12 teaspoons water (or until desired consistency is reached)


  1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Place sweet potatoes on baking sheet and bake for 60-80 minutes until a fork goes in easily and it is soft.
  2. Rinse the quinoa and add it to a pot with either water or low sodium vegetable broth for more flavor (cook according to directions on your package).
  3. While quinoa is cooking chop the mushrooms and onion.
    once quinoa is basically done add the mushrooms, quinoa, onion powder, and pepper to the pot and give it a stir. Place top back on pot and let steam with no heat on for about 5-10 minutes.
  4. Prepare the avocado by placing in a small bowl and mashing. Prepare tahini dressing by mixing all ingredients in a small bowl and optional put in a baggy to make drizzling over the top easier.
  5. Once sweet potatoes are done, let cool and then one cool enough to handle mash the center and form a little spot for the quinoa mixture to go into.
  6. Top with mashed avocado and tahini drizzle.





Easy, delicious vegan sweets and snacks that bring happiness, health, balance, and freedom in the kitchen. Hey, I'm Michele! Vegan food blogger over at TwoRaspberries where I take all things yummy and make them vegan!  I live for happiness, health, balance and freedom in life. I live in MN with my fiance Nick and our two puppies.  I love my salads and my cookies so you'll be sure to find something you love! Come have fun in the kitchen with me and let's make some delicious vegan creations!



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Extra Creamy Mac and Cheese [Vegan]

10 Vegan Dishes to Bring to Your Memorial Day Celebration

German Chocolate Cake [Vegan]

German Chocolate Cake

Easy and Quick Summer Minestrone [Vegan, Gluten-Free]

Panzanella with Turmeric Dijon Dressing [Vegan]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Mushroom Quinoa Stuffed Sweet Potatoes With Smashed Avocado [Vegan, Gluten-Free]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×