Stuffed baked sweet potatoes with wholewheat couscous and vegetables


This vegetarian stuffed sweet potato is great meal to be enjoyed particularly during the cooler winter temperatures, and also makes as a delicious festive dish. This warming dish is perfectly filling and will leave you feeling all cosy inside. It’s filled with all sorts of nourishing, nutritious ingredients and is full of flavour. 

Sweet potatoes are filled with an array of vitamins and minerals, and are packed with fibre, the latter which helps improve gut health and digestion. They are filled with immunity-boosting shiitake mushrooms and sweet winter red carrots. The grated courgettes are high in soluble and insoluble fibre, which is great for maintaining a healthy gut. 

The filling is lightly spiced with turmeric and paprika which are both high in antioxidants, have anti-inflammatory properties and both support a healthy digestion. The olives, in addition, are heart-healthy, high in Vitamin E and also contain all sorts of other antioxidants. 

Ingredients (Serves 2)

  • 2 medium sweet potatoes (with skin on, scrubbed clean)
  • 1-2 garlic cloves (roughly chopped)
  • 1/2 red onion (chopped)
  • 6 shiitake mushrooms (roughly chopped)
  • 1 red carrot (chopped into small cubes)
  • ½ courgette (finely grated)
  • 8-10 olives, black or green (sliced)
  • 2 tbsp chopped dried dates
  • 1 tbsp tomato paste
  • 1 tsp turmeric powder
  • 1 tsp paprika powder 
  • Sprinkle cayenne powder 
  • 1 heaped tsp dried oregano
  • Small handful fresh coriander (chopped)
  • 1 cup wholewheat couscous + 1.5 cups boiled water (or a touch more)
  • 2-3 tbsps olive oil
  • Salt to taste 


  1. Start by pre-heating the oven to 180C and prepare a baking tray, line with parchment paper. Using a fork, poke holes all over the potatoes. Place on the baking sheet, drizzle oil over each and sprinkle with salt. Leave to bake for 50-55 minutes, once cooked take out of the oven and leave to one side
  2. Preparing the stuffing: Whilst the potatoes are baking, prep the couscous by placing it in a bowl and pouring water over it. Add a light drizzle of olive oil and a sprinkle of salt. Cover with a plate and leave to one side for 10 minutes. Once cooked take a fork and lightly fluff the couscous to break it up
  3. In a pot, drizzle with oil and on a medium heat, fry off the onions with turmeric a touch of salt then add the carrots with the cayenne and paprika. Fry for a few minutes, then add the mushrooms and a touch more salt
  4. Add the tomato paste, then ½ cup water, bring to a simmer, then pop the lid on and leave to cook (stirring once) for around 10 minutes
  5. Stir in the dates, olives and courgette, add more salt
  6. Mix in the couscous and sprinkle in the oregano and coriander. Turn off the heat
  7. Stuffing the potatoes: score each potato and open up (ensure to not break in two – keep the potato intact). Scoop out around 1/2 of the cooked potato and stir into the rest of the stuffing mix
  8. Fill each potato with the stuffing, give it a light drizzle of olive oil and serve. You will likely be left with some leftover stuffing which will remain good to consume for a few days after! Store in the fridge in an airtight container 

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Stuffed baked sweet potatoes with wholewheat couscous and vegetables