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–+ servings

Dairy-Free Mexican Chicken Stuffed Sweet Potatoes

These vegetarian taco stuffed sweet potatoes are a healthy, easy, and delicious meal, packed with bright veggies and beans.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 40 minutes
Servings: 1
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Nutrition Notes

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

Method
 

  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!

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 8gFat: 14gSaturated Fat: 3gCholesterol: 6mgSodium: 247mgFiber: 12gSugar: 12g

Notes

Substitutes:
  • 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.
Tips:
  • Sweet potatoes may take longer than suggested time to cook. Consider wrapping with foil paper and bake to speed up cook time.
Storage:
  • 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.
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.

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