This recipe for healthy stuffed sweet potatoes is fully flavorful and nothing short of delicious. Taco stuffed sweet potatoes are vegetarian, super easy to make, and filled with bright veggies and beans!
4TbspYogurt or sour creamuse vegan sour cream for a vegan option
A small handful of fresh cilantro, to garnish
sea salt and pepper, to taste
Instructions
Preheat the oven to 400 F and line a baking sheet with parchment paper.
Cut the sweet potatoes in half on lengthways and place them (cut size up) on the baking sheet.
Roast for about 15-18 minutes, or until fork tender. Turn off oven.
Meanwhile, heat the oil in a large skillet. Add the onion, garlic, and bell pepper and sauté for about 4 minutes.
Add in mushrooms, and cook until tender, 6-7 minutes.
Stir in the corn, black beans, tomato paste, cumin, and chili powder and cook for 2-3 more minutes.
Remove the sweet potatoes from the oven and top them with the Mexican mixture, then add mashed avocado and a tablespoon of yogurt on top of each.
Garnish with fresh cilantro and enjoy!
Notes
Substitutes:
This recipe is almost vegan. To make it fully vegan you can use vegan sour cream or yogurt. Or you can skip it entirely if you like.
Use fresh or frozen corn
Sour Cream, Greek yogurt, or dairy-free option
Avocado oil in place of olive oil
If you don't have frozen corn, use canned or boil your own corn and chop it.
Tips:
Sweet potatoes may take longer than suggested time to cook. Consider wrapping with foil paper and bake to speed up cook time.
Storage:
Place leftovers in a container and store in the fridge for up to 5 days.
Consider storing without adding yogurt and avocado. Reheat in the microwave when ready to eat and then add the yogurt and avocado.
You can freeze for up to 3 months.
Nutritional facts:Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.