I am so excited about these vegan Taco Stuffed Sweet Potatoes! This recipe is the ultimate simple, delicious, and healthy vegan dinner recipe. I am totally obsessed with making it. Enjoy!
Are these Vegan Taco Stuffed Sweet Potatoes Healthy?
I don’t know about you guys, but I find that finding healthy vegan dinner recipes can be so hard. Whenever I do a quick search all I see is pasta, taco, and stir fry recipes. Don’t get me wrong, I absolutely love all of these. However they all have one thing in common: they are grain based.
Grains are by no means unhealthy, in fact they are very healthy. However they can be more calorie dense, and let’s face it: pasta gets old quickly. If you’re like me (a volume eater), and you are looking for high volume low calorie meals that are made with whole foods plant based ingredients, look no further – I got you!
These Vegan Taco Stuffed Sweet Potatoes are the ultimate healthy vegan dinner recipe, because they’re completely vegetable based! I love mixing up my weeknight meals with recipes like this one, because I know I am getting a lot of plant based diversity in one meal.
Eating a diverse plant based diet is key to optimal gut health. Therefore whenever I am making a recipe like this one I load the veggies up!
Is This Recipe Allergen/Diet Friendly?
One of the many reasons I love this recipe is because it is super friendly to all dietary restrictions. Since I follow a pretty strict whole foods plant based diet, it’s important to me that my recipes are made with simple ingredients for everyone. This way I can spread the wonders of healthy vegan food to as many people as possible!
This Vegan Taco Stuffed Sweet Potato Recipe is:
- REFINED SUGAR-FREE
- NUT-FREE (make sure to check your plant based yogurt/sour cream)
How To Speed Up This Recipe:
One thing I love about this recipe is that it is super quick and easy. You may be thinking “how do you make a sweet potato recipe quickly?”. Yes, typically sweet potato recipes take quite a long time to make. However you can make these vegan Taco Stuffed Sweet Potatoes in less than 10 minutes.
In order to make this quickly you’ll just need one thing: a microwave! Okay so this may be hypocritical of me, because I stopped using microwaves last year. However I ate an insane amount of sweet potatoes in college (like 1 a day and I’m not even kidding lol), and 99% of them were cooked in the microwave, so I know this trick works.
All you have to do to microwave your sweet potatoes in poke holes in them with a fork, place on a plate, and cook for about 3 minutes, flip and microwave for 3 more minutes. Once the time is up you should have a soft and fully cooked sweet potato.
Since the rest of this Mexican stuffed sweet potato recipe requires no cooking, this recipe is perfect for a quick and easy meal.
Can I Meal Prep These Mexican Stuffed Sweet Potatoes:
Sweet potatoes are one of my favorite foods to meal prep, because they store super well in the fridge. However not all the ingredients in these vegan taco stuffed sweet potatoes are great for meal prep. Ingredients like guacamole, vegan yogurt (or vegan sour cream), and tomatoes.
The good news is that you can easily meal prep this recipe by preparing the ingredients separately, and assemble each day. Since this Mexican stuffed sweet potato recipes only take 10 minutes to prepare fresh, it takes less than 5 to assemble fresh.
I love recipes like this, because they still tase fresh each time you make it. This personally helps me maintain meal prepping, because it doesn’t taste like leftovers.
Ingredients For These Taco Stuffed Sweet Potatoes:
- Sweet Potatoes
- Black Beans
- Vegan yogurt/Vegan sour cream
- Chili powder
How To Make These Stuffed Sweet Potatoes:
Making these vegan Taco Stuffed Sweet Potatoes is incredibly easy. Begin by cooking your sweet potatoes with your preferred method. You can cook your sweet potatoes in a toaster oven, microwave, air fryer, oven, you name it!
While your sweet potatoes are cooking make your filling. Making the filling requires just a bit of chopping and straining. Finely mince and dice the garlic, onions, tomatoes, and jalapeño. Add the corn and black beans (you can either use fresh corn, or canned corn). Juice the limes, add the seasoning and toss.
Assemble the stuffed sweet potatoes by cutting them down the middle (make sure not to cut them all the way through, just enough to stuff them). Next, spread the guacamole on the sweet potato. Scoop the filling in and top with vegan yogurt/vegan sour cream and fresh cilantro!
- Quinoa Cowboy Caviar
- Apple Pecan Stuffed Sweet Potatoes
- Taco Salad With Chipotle Ranch
- Creamy Stuffed Acorn Squash
Although I absolutely adore this Mexican Stuffed Sweet Potato recipe as is, there’s a couple tips that you can try and see if you like it even better!
My first tip is to play around with different types of sweet potatoes. There are plenty of sweet potato varieties out there, each with it’s own unique flavor. My personal favorite is Japanese sweet potatoes. They are seriously incredible!
My second tip is to choose guacamole and yogurt/sour cream with a clean label, or make yourself! My favorite clean label guacamole is from Good Foods, and my favorite clean label vegan yogurt is from Kite Hill. What does it mean to have a clean label?
It’s a pretty vague term, but to me having a clean label is pretty simple. It means that the ingredients are things that come straight from the ground. This is great, because it is so convenient to find brands that are whole foods plant based, because it saves me the time of making it myself. It also helps that they taste amazing! 🤩
Taco Stuffed Sweet Potatoes
- 4 large sweet potatoes
- 1 can black beans
- 2 cobs corn Can sub for a can of corn, or frozen (defrosted) corn
- 2 tomatoes
- 1 jalapeño
- 1 onion
- 4 cloves garlic
- 1 tsp cumin
- 2 tsp chili powder
- 2 limes
- 2/3 cup guacamole of choice
- 1/4 cup vegan yogurt
- Begin by preheating your oven to 350. Poke holes in the sweet potatoes with a fork and bake for 40 minutes, or until soft throughout.
- While the sweet potatoes are baking, make the filling. Boil the corn if using fresh, or strain and rinse from the can and add to a large bowl along with the strained and rinsed black beans.
- Mince the garlic and jalapeños and add to the bowl. Dice the onions and tomatoes and add. Add the chili powder, cumin, and juice from the limes. Add cilantro to taste and toss.
- Once the sweet potatoes are done, cut pockets into them and spread a layer of guacamole on top. Add the filling mixture and top with additional cilantro and the plant based yogurt/sour cream. Serve and enjoy!