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Healthy Taco Stuffed Sweet Potatoes (Vegetarian)

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 320 kcal
Course: Main Course
Cuisine: Mexican

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

Instructions

    Cup of Yum
  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  2. Cut the sweet potatoes in half on lengthways and place them (cut size up) on the baking sheet.
  3. Roast for about 15-18 minutes, or until fork tender. Turn off oven.
  4. Meanwhile, heat the oil in a large skillet. Add the onion, garlic, and bell pepper and sauté for about 4 minutes.
  5. Add in mushrooms, and cook until tender, 6-7 minutes.
  6. Stir in the corn, black beans, tomato paste, cumin, and chili powder and cook for 2-3 more minutes.
  7. 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.
  8. 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

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

% 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.