Stuffed Sweet Potato Recipe by Dr. Daryl

If you eat mostly plant-based, you’re probably always trying to find ways to get more protein throughout your day.

While it’s totally possible to get plenty of protein from vegan sources, it’s always good to have a few tricks up your sleeve to add in more protein when you need it.

Today’s recipe is just that sort of tasty trick. If you love slow roasted sweet potatoes (who doesn’t at this time of year?), you’ve got to try this recipe. We combine the roasted sweet potato with savory, flavorful toppings: cumin, adzuki beans, cilantro, and a sprinkle of sea salt and cinnamon.

It’s a unique take on a sweet potato that delivers extra fiber and protein.
Of course, you can always add a scoopful of clean keto fats and proteins to any smoothie and many desserts with our Acid-Kicking Plant-Based Protein, which delivers as much protein as 3 whole eggs while also supplying you with 3 sources of healthy fat to burn all day long.

Fitness Magazine called it “a superfood lover’s dream.” And Shape Magazine listed it in their “Top 10 Plant-Based Protein Powders That Don’t Taste Like Dirt.” Try one jar or Subscribe & Save 15%.

We make the sweet potatoes for this recipe in advance and re-heat them when we’re ready to eat. The rest comes together in just a few minutes. So it’s perfect for a weeknight dinner when time is running short.


Ingredients [Serves 4]
4 large sweet potatoes
1 can adzuki beans, drained (I use Eden Organics)
1 tbsp. extra virgin olive oil
1 tsp. cumin
1/2 tsp. cinnamon
1/4 cup chopped cilantro
Sea salt to taste


Preheat oven to 400 degrees Fahrenheit. Wrap sweet potatoes in foil and cook for 45 to 60 minutes until fork tender.

In a sauté pan over medium heat mix together the beans, olive oil, cumin, cinnamon and cilantro and heat through for 3 to 4 minutes.

To serve, slice the sweet potato open along the long end and fill with the bean mixture. Season with salt.

Share your favorite healthy recipes with us! Find us on Instagram and Facebook.

Dr. Daryl

Leave a comment

Please note, comments need to be approved before they are published.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.