Taco Stuffed Sweet Potatoes
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These Taco Stuffed Sweet Potatoes are a healthy and delicious vegan dinner idea. Filled with beans, cilantro lime rice, soyrizo & veggies!
These Taco Stuffed Sweet Potatoes are what a healthy dinner should look like! There is nothing boring going on here – just lots of delicious flavors. We start out with cilantro lime rice and roasted sweet potatoes topped with a veggie/black bean/soyrizo combo. Finish it off with a delicious chipotle yogurt sauce, some avocado & pickled onions. This is healthy, high in protein & super tasty! Ready in 40 minutes and great for meal prep.
Step One: Roast the Sweet Potatoes
Roasting these sweet potatoes literally takes a couple of steps:
- Clean them.
- Cut them in half.
- Coat them in oil & taco seasoning.
- Place them cut side down on a baking sheet and roast for 30 minutes.
There is no need to flip the potatoes after they are in the oven. Just let the oven & oil do the work. They will come out with a crispy crust and a tender inside.
Step Two: Make the Topping
While the potatoes are roasting you can work on the topping. You will need:
- avocado oil
- red onion
- bell pepper
- jalapeño
- soyrizo
- taco seasoning
- black beans
- cilantro
- lime juice
Heat the oil in a skillet over medium heat. Add the onion, bell pepper, jalapeño, soyrizo & taco seasoning. Cook down for 3 minutes, or until the veggies start to soften. Add the black beans and turn the heat to low. Right before serving add the lime juice & cilantro and stir.
Step Three: Extra Toppings
While not necessary, I do have some options for extra toppings. Some things I like to add to these bowls are:
- pickled onions – use my recipe to make them at home!
- avocado slices
- lime wedges
- chopped cilantro
- chipotle yogurt sauce
The chipotle yogurt sauce is one of my faves – you get the creaminess without all of the calories. Just combine some non-dairy yogurt, chipotles in adobo & lime juice. Simple to make and adds the perfect amount of smokiness to these potatoes!
Step Four: Serve
I like to serve these Taco Stuffed Sweet Potatoes with cilantro lime rice. Just cook some rice and add cilantro & lime juice – it is pretty self explanatory 😂
Layer each bowl with the rice and top with 2 sweet potato halves. Spoon on some of the bean/soyrizo mixture and drizzle with chipotle yogurt sauce. Finish each bowl off with avocado slices, pickled onions, more cilantro & lime wedges.
These are also great for meal prepped lunches! Prep them on Sunday and eat them throughout the week!
Need more recipe inspo? Check these out:
Taco Stuffed Sweet Potatoes
Ingredients
FOR THE SWEET POTATOES
- 4 medium sweet potatoes halved
- 2 tablespoons avocado oil
- 1/2 tablespoon taco seasoning
FOR THE TOPPING
- 1 tablespoon avocado oil
- 1 red onion diced
- 1 bell pepper diced
- 1 jalapeño diced, optional
- 6 ounces soyrizo crumbled
- 1 tablespoon taco seasoning
- 1 15-ounce can black beans drained & rinsed
- 2 tablespoons cilantro chopped
- 1/2 lime juiced
OPTIONAL FOR SERVING
- cilantro lime rice see notes
- chipotle yogurt sauce see notes
- cilantro
- lime wedges
- avocado sliced
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Add all of the sweet potatoes ingredients to the baking sheet and use your hands to coat both side of the sweet potatoes with oil and taco seasoning. Place the halves cut-side down and place in the oven for 30 minutes – no need to flip.
- Meanwhile, heat the oil in a skillet over medium heat. Add the onion, bell pepper, jalapeño, soyrizo & taco seasoning. Cook down for 3 minutes, or until the veggies start to soften. Add the black beans and turn the heat to low. Right before serving add the lime juice & cilantro and stir.
- To serve, layer each bowl with rice and top with 2 potato halves. Spoon the bean mixture over the potatoes. Top with chipotle yogurt sauce & more cilantro. Serve with lime wedges, avocado slices & pickled onions.
Video
Notes
- To make cilantro lime rice: Heat 2 cups of cooked rice. Add 2 tablespoons of chopped cilantro and 1/2 lime (juiced).
- To make chipotle yogurt sauce: Add 3 parts non-dairy yogurt, 1 part chipotle in adobo (diced) & lime juice (to taste) to a bowl. Taste and adjust the seasonings as needed.
- The nutrition info does not include any of the optional serving ingredients – rice, sauce, etc.
Trying to cut out fake meat- do you think this would be good with your lentil taco meat I place of soyrizo, and would you make any other modifications to the topping if you went this route? Thank you!
You could definitely add lentils in place of the soyrizo – no need to make a whole other recipe, I would just add in the cooked lentils. Or you could use 2 cans of black beans! But the prep should be the same!