• Lunch, Main

  • Difficulty: Simple

  • © The Vegetarian Society

Roasted Soya Mince Stuffed Sweet Potato

  • Serves 4

  • Preparation 10 mins

  • Cooking 30 mins

Roasted Soya Mince Stuffed Sweet Potato
  • Dairy-Free

  • Egg-Free

  • Vegan


  • 4 large sweet potatoes
  • 4 tsp olive oil
  • 1 medium red onion, halved and sliced
  • 2 cloves garlic, crushed
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 4 large vine tomatoes, cut into 8 wedges
  • 2 tbsp dried oregano
  • 250g soya mince
  • 125g baby spinach
  • Ground black pepper, to taste
  • 120g cashew nuts, roughly chopped
To serve
  • 100g mixed Salad


  1. Preheat the oven to 200°C/gas mark 7.
  2. Prick the sweet potatoes with a fork and place directly on the oven shelf. Roast for 25-30 minutes or until tender all the way through when pierced with a knife.
  3. Heat half of the oil in a large frying pan over a medium heat. Add the onion and garlic and fry gently for about 5 minutes, stirring occasionally.
  4. Add the peppers to the pan and fry gently for a further 5 minutes. Add the tomatoes and half of the dried oregano plus 3 tbsp water. Cover the pan with a lid and simmer the mixture over a gentle heat, stirring frequently, for 15-20 minutes or until the vegetables have softened.
  5. Place the soya mince on a baking tray and toss in the remaining oil and dried oregano. Roast for 15 minutes, turning halfway through until the mince is browned and crispy on the surface.
  6. Lay the spinach on top of the vegetable mixture, replace the lid and cook gently for 2 minutes until the spinach has wilted.
  7. Add ¾ of the mince to the pepper mixture and stir to combine. Season with black pepper.
  8. To serve: Cut the potatoes down the centre and serve topped with the vegetable filling, a sprinkling of cashew nuts and the remaining mince on top. Serve with a mixed salad.
Nutrition per serving
  • Calories

    589 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sodium


  • Sugar


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