Kristin’s Seasonal Stuffed Sweet Potatoes


I love Kristin of Dahl House Nutrition so much. She is such a radiant light and to me represents perfectly what Strong + Radiant is all about: honest, grounded, beauty from the inside out, compassionate, plant-based recipe queen and truly just the kindest heart. If you haven’t check out my Day In The Life with Kristin, make sure to check it out here.

Kristin is a holistic nutritionist that specialized in plant-based nutrition, she works with high-end private clients and is on the rise in the healthy food world! I have a feeling you’ll be seeing A LOT of her and for great reasons. Her recipes are not only healthy but absolutely stunning. Enjoy this delicious recipe from her.

Stuffed Sweet Potato


photo credit to Alexa Gray at Gray Media Lab

FROM KRISTIN // Eating seasonally connects us with Mother Nature aligning us with the natural rhythms of the earth. It also plays an important role in boosting our immunity and vitality because the nutrition in these foods is at its peak. When we flow with the seasons, we adjust to the Earth the same way the animals do, in harmony with all the surrounding elements. The cycle of the seasons is designed to fully support and nourish our health in the most miraculous ways. In the summer time, nature provides us with cooling and hydrating foods. In the fall and winter, there’s an abundance of heavier starches to help us stay warm. In the spring, we are provided with endless greens to help us alkalize in preparation for summer.

Vegan and Plant-Based meals continue to be my main source of balanced nourishment. This way of eating leaves my body feeling light, my digestion optimal, and my mind clear. Wellness to me is all about creating harmony with not only my food, but with everything in my life. Flowing with the changing seasons and changing tides of experience has brought me a deep sense of connection, gratitude, and fulfillment.

This recipe is a staple in my home but shifts concurrently with the seasons. I love stuffing squashes of all sorts: potatoes, pumpkins, apples and even pears. There’s something about baking these nutrient dense beauties that brings out their richness and layered essence. Combining elements of flavor, texture and density creates a harmonious and deeply nourishing meal.

The recipe itself is quite simple, but can be layered with healthy toppings and mix-ins to your hearts desire. For me, sauce is what ties the whole dish together. Have fun with variations of sauces and play with seasonal food combinations.

Let Nature be your guide in creating this beautiful and satisfying dish.


Serves 4


4 Organic Sweet Potatoes

2 Baby Bok Choy

1 Full Bunch of Kale

1 Full Bunch of Broccoli

2 Tbsp. Virgin Coconut Oil

GF OG Tempeh

Himalayan Sea Salt

Coconut Aminos

For Topping:

Micro greens (I love cilantro, kale & basil)

Pumpkin Seeds (toasted if you’d like)

Chopped Cilantro

Optional add ins –

  • Garlic, onions, green onions- pretty much anything from the allium family!
  • Any other veggies that you’d like.
  • Avocado.
  • Hemp Seeds.
  • Brown rice or Quinoa .
  • Kelp or Dulse Flakes


  1. Preheat the oven to 425°F.
  2. Wash the sweet potatoes and then poke them in a few places with a fork. Place on a baking sheet with parchment paper and bake, until soft, 45 minutes-1 hour.
  3. While the sweet potatoes are baking, heat the coconut oil in a medium pan and add the broccoli, then bok choy, Cook until soft but not overdone roughly 3-5 minutes. Then add the kale & at the last moment – add a few dashes of coconut aminos and a pinch of Himalayan sea salt. Cover & Remove from heat.
  4. Cut tempeh in to small squares and in a separate pan, toast tempeh until lightly browned on all sides. Remove from heat, toss with a few dashes of coconut aminos and combine with greens mixture.
  5. Remove the sweet potatoes from the oven. Slice each sweet potato down the middle to create even halves. Scoop out a small amount of the cooked sweet potato, fill with the greens & tempeh mixture, and pop back in the oven for 10-15 minutes.
  6. Add toppings, plus sauce of choice & enjoy!

Stuffed Sweet Potato



  • 1-2 cups Raw Almond butter
  • 1/2 cup lemon juice
  • 1-2 small cloves of garlic *optional (can sub ½ tsp cumin)
  • 1/4 cup ginger juice
  • 1 cup water
  • 2 Tbsp. tamari or coconut aminos
  • 1-2 Tsp sea salt salt
  • 1 Tbsp. Raw honey, Maple syrup or Sunroot sweetener
  • 1/2 bunch Organic Cilantro
  • 1/2 bunch Organic Basil

Optional – 1 jalapeno (remove seeds)


Place All Ingredients In Food Processor & Blend Until Smooth.



  • 4 Tbsp. Almond Butter
  • 2 Tbsp. Soy Sauce
  • Small Knob Of Ginger
  • 2 Tbsp. Maple Syrup
  • Pinch Or 2 Of Sea Salt
  • Juice From ½ A Lemon
  • 1 Tbsp. Apple Cider Vinegar
  • 1 Tbsp. Sesame Oil


Place All Ingredients In Food Processor & Blend Until Smooth.


Share This Post:


This site uses Akismet to reduce spam. Learn how your comment data is processed.