This Sweet Potato Stack dish layers satisfying baked sweet potato and tofu with tasty hummus and fresh avocado for a colorful, hearty meal. Have overnight guests? It’s the perfect savory brunch dish for a plant-based brunch. Leftovers work great for lunch, too!

Looking for other Plant-Based Whole30 breakfast ideas? Try the Tofu-Veggie Scramble or Anytime Hash with Italian Tempeh.

Plant-Based Whole30 Sweet Potato Stack
Photo Credit: Ellie Yamanaka

Sweet Potato Stack: A Plant-Based Whole30 Breakfast Recipe

Plant-Based Whole30 Sweet Potato Stack

Sweet Potato Stack

5 from 3 votes
Prep Time 10 minutes
Cook Time 8 minutes
Bake 35 minutes
Total Time 55 minutes
Servings 3


For the Sweet Potatoes

  • 2 medium (4-to-5 ounces each) sweet potatoes ,scrubbed and patted dry
  • 1 tsp avocado oil

For the Tofu Patties

  • 1 (14-or 16-ounce) package super-firm tofu ,drained, cut into 12 slices
  • 2 tbsp chickpea flour or almond flour
  • 1 tbsp nutritional yeast
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp black salt
  • tsp smoked paprika
  • tsp turmeric powder
  • 1-2 tbsp olive oil

For the Vegetables

  • 2 tbsp extra virgin olive oil
  • 2 cups chopped vegetables, such as sliced mushrooms, halved Brussel Sprouts, chopped bell pepper, trimmed and chopped asparagus
  • ½ tsp coarse salt
  • ½ tsp black pepper
  • 2 ripe avocados ,halved, pitted, and thinly sliced
  • ½ cup Whole30-compatible hummus


  • Preheat the oven to 375°F.

Make the Sweet Potatoes

  • Place each sweet potato in a square of aluminum foil. Lightly drizzle each potato with ½ teaspoon oil and rub to lightly coat. Prick the potatoes with a fork; wrap in the foil. Place on a rimmed baking pan. Bake until very soft and a knife is easily inserted in center, 35 to 45 minutes.

Meanwhile, Make the Tofu

  • In a shallow bowl or pie plate, stir together the flour, nutritional yeast, onion powder, garlic powder, salt, smoked paprika, and turmeric. Thoroughly coat tofu slices in coating on all sides.
  • In an extra-large nonstick skillet, heat 1 tablespoon avocado oil over medium heat. Add the tofu pieces, in batches, and cook until golden, 3 to 4 minutes on each side.

Make the Vegetables

  • In a large skillet, heat 2 tablespoons oil over medium heat. Add the vegetables to the oil, and cook, stirring often, until just tender, 5 to 6 minutes. Season with salt and black pepper.
  • Slice sweet potatoes in half lengthwise. Place one half, cut-side up, on a serving plate. Spread with the hummus. Top with some of the avocado slices, then a tofu patty. Spoon the vegetables around each stack. Pass remaining tofu egg patties.
  • Make Ahead: Bake sweet potatoes as directed; let cool completely. Refrigerate for up to 3 days. Reheat potatoes in a 400°F oven until heated through, 10 to 15 minutes.


Tip: Super-firm tofu doesn’t need to be pressed. If you buy extra-firm instead, press out the excess water before slicing. To press a block of tofu, wrap the block in a dish towel and place on a rimmed plate. Place a cast-iron skillet on top or other heavy object on top; let tofu drain for 20 minutes. This can be done up to 24 hours ahead of time.
Keyword Plant-based
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