Parsley Slaw Stuffed Sweet Potatoes Recipe

Name: Parsley Slaw Stuffed Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Medium-Large Sweet Potatoes; 2 bunches Parsley (finely chopped); 1 cup Kale (finely chopped); 1/2 Medium Granny Smith Apple (julienne); 1/2 cup Raw Pumpkin Seeds, aka Pepitas (coarsely chopped); 1/2 cup Raw Sunflower Seeds; 1/8 cup Lemon Juice (fresh squeeze 1/2 lemon); 1/2 Medium Avocado (smashed until smooth); 1 splash Olive Oil; 1 tablespoon Nutritional Yeast; 2 dashes Sea Salt; 1 dash Chili Flake

Servings: persons

2 Medium-Large Sweet Potatoes
2 bunches Parsley (finely chopped)
1 cup Kale (finely chopped)
1/2 Medium Granny Smith Apple (julienne)
1/2 cup Raw Pumpkin Seeds, aka Pepitas (coarsely chopped)
1/2 cup Raw Sunflower Seeds
1/8 cup Lemon Juice (fresh squeeze 1/2 lemon)
1/2 Medium Avocado (smashed until smooth)
1 splash Olive Oil
1 tablespoon Nutritional Yeast
2 dashes Sea Salt
1 dash Chili Flake

1
Pre-heat oven to 425.
2
Thoroughly wash and dry sweet potatoes. Poke all over with a fork. Place on foiled cookie sheet and bake for 30mins. Turn over and cook another 20-30 mins depending on size of potato.
3
In a large mixing bowl combine all other ingredients.
4
Wash hands and massage all ingredients together. Massaging vs. tossing the slaw will soften the kale and release the herbal aroma of the parsley.
5
Remove sweet potatoes from oven, slice vertically down the center and let cool.
6
Scoop parsley slaw into the middle of each potato and serve at room temperature. (Or cover and chill to serve cold.)
7
Garnish with a sprinkle of raw sunflower seeds on top. ENJOY!

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Medium-Large Sweet Potatoes, 2 bunches Parsley (finely chopped), 1 cup Kale (finely chopped), 1/2 Medium Granny Smith Apple (julienne), and more.

Yes, Parsley Slaw Stuffed Sweet Potatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Parsley Slaw Stuffed Sweet Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions