Taco Stuffed Sweet Potatoes
These Taco Stuffed Sweet Potatoes are a healthy and delicious vegan dinner idea. Filled with beans, cilantro lime rice, soyrizo & veggies!
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.
Nutrition
Calories: 487kcal | Carbohydrates: 73g | Protein: 17g | Fat: 17g