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Close up photo of vegan cheese tortellini and sweet potatoes.
5 from 3 votes

Vegan Cheese Tortellini with Sweet Potatoes and Kale

Vegan Cheese Tortellini is easy and flavorful with refrigerated pasta.
Course Main Dish
Cuisine Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 371kcal
Author Ginny McMeans


  • 2 packages Tortellini
  • 2 cups Sweet potato - diced into bite sizes
  • 1 cup Kale - chopped small
  • ½ cup Red onion - diced
  • 3 tablespoons Extra virgin olive oil
  • 1 teaspoon Garlic - minced
  • ½ teaspoon Salt
  • Dash Ground black pepper
  • ½ cup Dairy free parmesan cheese


  • Cook tortellini according to package instructions, Set aside.
  • Chop sweet potato (no need to peel), kale, and red onion.
  • In a large skillet, heat oil. Add the onion, sweet potato, and sauté until sweet potato is fork-tender. About 15 minutes.
  • Stir in kale and remove from heat.  In a large bowl (or if your skillet is large enough), toss tortellini together with sauteed vegetables.
  • Top with a dash of salt/pepper and dairy-free parmesan cheese.


Serving: 1Serving | Calories: 371kcal | Carbohydrates: 47g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 593mg | Potassium: 204mg | Fiber: 5g | Sugar: 4g | Vitamin A: 7405IU | Vitamin C: 15mg | Calcium: 150mg | Iron: 3mg