These hearty Stuffed Sweet Potatoes are easy to make, loaded with fresh vegetables and full of delicious flavor. This wholesome recipe is vegan, grain-free and gluten-free, and it can easily be made Whole30 and paleo-friendly!
Preheat the oven to 400F.
Pierce sweet potatoes all around and place on a baking sheet.
Drizzle with some olive oil, salt and pepper. Bake in a preheated oven for 40-50 minutes until tender and soft.
In a medium skillet over medium heat, add the onions and saute for 2-3 minutes then add garlic and zucchini.
Add the mushrooms and cook for about 5 minutes, until softened and starting to brown. Add crumbled tofu (if using), smoked paprika, cumin and chilli powder and cook for a few more minutes. Add a little more oil or water as needed.