Guacamole Stuffed Sweet Potatoes

Sweet Potato Ingredients:

  • 4-6 sweet potatoes
  • 2 tsp neutral-tasting oil
  • ½ red bell pepper, finely diced
  • ½ yellow bell pepper, finely diced
  • ½ tsp sea salt
  • ¼ tsp garlic powder
  • ¼ tsp cayenne
  • 2 tsp lime juice
  • 1 cup curly kale, finely shredded
  • 1 can (15 oz) garbanzo beans, rinsed

Guacamole Ingredients:

  • 2 ripe avocados, peeled and roughly diced
  • ½ cup Follow Your Heart Dairy-Free Sour Cream, plus for topping *Optional
  • 1 green jalapeño, finely chopped
  • 2 tbsp white onion, finely chopped
  • 1 tomato, seeded and diced (1/2 cup)
  • 3-4 tbsp fresh lime juice
  • ½ – 1 tsp hot sauce
  • ½ tsp sea salt


  • ¼ cup Chipotle Vegenaise, for garnish *Optional


  1. Pre-heat oven to 400°F.
  2. Place sweet potatoes on baking sheet and poke with fork. Roast until tender, 45-60 minutes, depending on size of sweet potato.
  3. Meanwhile, heat a skillet and add oil. Add peppers, sea salt, garlic powder, cayenne, and lime juice, and cook until soft, about 3 minutes. Add kale and garbanzo beans and cook about 5 more minutes. Set aside.
  4. Place avocado in a medium bowl and Follow Your Heart Sour Cream. Mash until mostly smooth. Add, jalapeño, onion, tomato, lime juice, hot sauce, and sea salt. Stir until uniform.
  5. When serving, cut sweet potatoes lengthwise and fill with pepper and garbanzo bean mixture. Top generously with guacamole.  Drizzle with sour cream and Chipotle Vegenaise, if desired.

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