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]



Cooking 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.