Healthy Taco Stuffed Sweet Potatoes (Vegetarian)
User Reviews
4.8
30 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
4
-
Calories
320 kcal
-
Course
Main Course
-
Cuisine
Mexican
Healthy Taco Stuffed Sweet Potatoes (Vegetarian)
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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!
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Ingredients
- 2 large sweet potato
- 1 Tbsp olive oil
- 1 Small sweet onion diced
- 2 garlic cloves minced or pressed
- 1 red bell pepper chopped
- 2 Cups chopped mushrooms
- 1/2 Cup frozen corn
- 1/2 Cup canned black beans rinsed and drained
- 1 Tbsp chili powder or to taste
- 1 Tsp ground cumin
- 2 Tbsp tomato paste
- 1 avocado mashed
- 4 Tbsp yogurt or sour cream use vegan sour cream for a vegan option
- A small handful of fresh cilantro, to garnish
- Sea salt and pepper, to taste
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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:
- Tips:
- Storage:
- 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.
- 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.
- Sweet potatoes may take longer than suggested time to cook. Consider wrapping with foil paper and bake to speed up cook time.
- 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.
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
45g
(15%)
Protein
8g
(16%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Cholesterol
6mg
(2%)
Sodium
247mg
(10%)
Potassium
1240mg
(35%)
Fiber
12g
(48%)
Sugar
12g
(24%)
Vitamin A
11015IU
(220%)
Vitamin C
52.8mg
(59%)
Calcium
80mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 6mg | 2% |
| Sodium | 247mg | 10% |
| Potassium | 1240mg | 26% |
| Fiber | 12g | 48% |
| Sugar | 12g | 24% |
| Vitamin A | 11015IU | 220% |
| Vitamin C | 52.8mg | 59% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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