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Wild Rice Stuffing Loaded Sweet Potatoes


  • 4 medium sweet potatoes


  • 1 cup of diced onion

  • 1 cup of diced celery

  • 2 minced cloves of garlic

  • 1 cup of raisins

  • 1 cup of diced apples

  • large pinch of minced fresh rosemary

  • large pinch of minced fresh sage

  • 1-2 cups of veggie broth

  • s&p to taste

  • 2 handfuls of chopped kale

  • 2 cups of cooked wild rice/rice blend (I like the easy quick cooking packets like these) *you can also sub rice for any cubed bread here to make actual stuffing :)

  • *optional rinsed canned chickpeas for more protein

  • *optional vegan butter

  • *optional chopped walnuts or pine nuts for garnish


Pre-heat oven to 400F or 200C. Wash whole sweet potatoes, poke with a fork, and place in oven on a baking sheet for 35-40 min until soft.

In a large pan over medium heat pour about 1 cup of veggie broth and sauté everything besides the cooked rice and kale. Put a lid over the pan and cook for about 20 min until everything is soft, adding veggie broth when needed to prevent sticking. Once everything is soft, add kale and cooked rice, and chickpeas if you are using- mixing around and adding s&p to taste.

Slice baked sweet potatoes in half, spread with optional butter, and add your filling. Option to garnish with walnuts and additional s&p. Enjoy warm!


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