These stuffed sweet potatoes reflect the Let’s Veg lifestyle of building meals around whole, nourishing ingredients.
Sweet potatoes offer steady energy while wild rice and vegetables add balance and texture.
Simple preparation keeps the dish satisfying without heaviness.
Fresh parsley brings brightness and a clean finish.
A wholesome, plant-forward meal that supports mindful, everyday eating.
Stuffed Sweet Potatoes with Wild Rice and Vegetables
Stuffed sweet potatoes filled with wild rice, carrots, and onion topped with parsley for a nourishing vegetarian meal.
Ingredients
Equipment
Baking Sheet
rice cooker
Frying Pan
Cooking Instructions
- Preheat oven to 400°F.
- Place sweet potato halves cut-side up on a baking sheet and brush with 1 tablespoon olive oil.
- Bake for 40 to 45 minutes until tender.
- While potatoes bake, combine wild rice and water in a pot and bring to a boil.
- Reduce heat, cover, and simmer for 35 to 40 minutes until rice is tender.
- In a pan, heat remaining olive oil and sauté carrot and onion until softened.
- Stir cooked wild rice into the sautéed vegetables and season with salt and black pepper.
- Remove sweet potatoes from oven and scoop out a small portion of the center flesh.
- Fill each sweet potato half with the wild rice mixture.
- Sprinkle parsley over the top before serving.
Nutrition
Notes
Do not over-scoop sweet potatoes to maintain structure.
Fluff wild rice before mixing with vegetables.
Serve warm for best texture.