Mexican Stuffed Sweet Potatoes (Vegan Taco Boats)

Name: Mexican Stuffed Sweet Potatoes (Vegan Taco Boats)
Cook time: 45 min
Total time: 45 min
Ingredients: 1 large Sweet Potato; 1 tbsp Olive Oil; 1/4 tsp Salt; 1/8 tsp Pepper (Black); 1 tbsp Vegan Butter; 1/4 cups Dairy-Free Shredded Cheese; 200g Tofu (Firm); 1 tbsp Olive Oil; 1 tbsp Tamari, or gluten-free soy sauce; 1/4 cups Tomato Sauce, or passata; 1/2 tbsp Nutritional Yeast; 1/2 tsp Smoked Paprika; 1/2 tsp Ground Cumin; 1/4 tsp Garlic Powder; 1/8 tsp Pepper (Black); 1 Avocado, ripe; 1/2 tsp Lime Juice; 1 tbsp Red Onion, finely chopped; 1/2 tsp Salt; 75g Corn Kernels, fresh, frozen and thawed, or drained canned; 1/2 large Tomato, finely diced; 1/8 Red Onion, finely diced; 1 tbsp Fresh Parsley, or cilantro, chopped; 1/2 tbsp Lime Juice; Some Salt, pinch

These vegan taco boats turn baked sweet potatoes into a hearty, satisfying meal with smoky tofu crumble, creamy avocado, bright tomato salsa, and sweet charred corn. The potatoes roast until tender and caramelized, then get mashed with vegan butter and loaded with flavorful toppings for a colorful, weeknight-friendly dinner.

These vegan taco boats turn baked sweet potatoes into a hearty, satisfying meal with smoky tofu crumble, creamy avocado, bright to... Show more

By Ahmad Noori · Original recipe

Health Grade

B+ · Healthy

Rating

4.5

Time

45 min

Price

4,81 €

Calories

1451 kcal

vegan

gluten free

high protein

low sugar

clean eating

mexican

Method

Preheat the oven

Preheat the oven to 425� F and line a baking tray with parchment paper so the sweet potatoes release easily and the caramelized edges do not stick.

Prep the sweet potatoes

Halve the Sweet Potatoes lengthwise. Prick the skins a few times with a fork, then rub the cut sides with Olive Oil. Season the cut surfaces with Salt and Black Pepper, then arrange the halves cut-side down on the lined tray.

Roast until tender

Roast the sweet potatoes for 35 to 40 minutes, until the centers feel very soft when pierced and the cut sides are well browned and caramelized. Leave them on the tray while you finish the toppings.

Cook the tofu filling

Set a large nonstick skillet over medium-high heat. Crumble in the Firm Tofu and let it sit undisturbed for a few minutes so some moisture cooks off before you stir. Cook for 6 to 8 minutes, stirring occasionally, until the tofu looks dry and lightly golden. Add a little more Olive Oil, then stir in Nutritional Yeast, Smoked Paprika, Ground Cumin, Garlic Powder, and a little more Black Pepper. Cook for 1 to 2 minutes so the spices smell fragrant. Reduce the heat to medium, pour in the Tamari (or gluten-free soy sauce) and Tomato Sauce (or passata), and stir until everything is evenly coated. Simmer for 3 to 4 minutes, until the mixture turns glossy and well seasoned. If it starts looking too thick, loosen it with a small splash of water. Keep warm over low heat.

Char the corn

Heat a dry skillet over high heat. Spread the Corn Kernels in a thin layer and let them sit briefly before stirring. Keep cooking for about 3 to 4 minutes, stirring only every so often, until the corn picks up browned, lightly charred spots. Transfer it to a bowl or plate so it does not keep cooking in the hot pan.

Mix the fresh salsa

Finely dice the Tomato and Red Onion, then add them to a bowl with chopped Fresh Parsley (or cilantro), Lime Juice, and a pinch of Salt. Stir well and let the salsa sit while you finish the rest so the flavors meld.

Mash the avocado topping

Peel and pit the Avocados (ripe), then place the flesh in a separate bowl. Add more Lime Juice, some finely chopped Red Onion, and a pinch of Salt. Mash with a fork until creamy but still a little chunky, like a quick guacamole.

Fill and serve

Transfer the hot sweet potato halves to plates or shallow bowls. Add a little Vegan Butter to the centers and mash the flesh gently with a fork inside the skins, keeping each half intact like a boat. Sprinkle over the Dairy-Free Shredded Cheese so it starts to melt from the heat, then spoon on the warm tofu filling. Finish with the avocado topping, charred corn, and a spoonful of fresh salsa. Serve right away while everything is hot and the toppings are fresh.

Ingredients

Method

Servings:

0.5

2 large Sweet Potatoes
2 tbsp Olive Oil
1/2 tsp Salt
1/4 tsp Pepper (Black)
2 tbsp Vegan Butter
1/2 cups Dairy-Free Shredded Cheese
400g Tofu (Firm)
2 tbsp Olive Oil
2 tbsp Tamari, or gluten-free soy sauce
1/2 cups Tomato Sauce, or passata
1 tbsp Nutritional Yeast
1 tsp Smoked Paprika
1 tsp Ground Cumin
1/2 tsp Garlic Powder
1/4 tsp Pepper (Black)
2 Avocados, ripe
1 tsp Lime Juice
2 tbsp Red Onion, finely chopped
1 tsp Salt
150g Corn Kernels, fresh, frozen and thawed, or drained canned
1 large Tomato, finely diced
1/4 Red Onion, finely diced
2 tbsp Fresh Parsley, or cilantro, chopped
1 tbsp Lime Juice
Some Salt, pinch

Nutrition

Per Serving.

Calories

1451 kcal

73% of Daily kcal

Protein

47 g

94% RDI

Fat

99 g

22g sat fat

Carbs

104 g

38% RDI

Sugar

32 g

63% RDI

Fiber

28 g

92% RDI

Salt

7.4 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B+ · 7.6 / 10

What others say

Click to rate

miamoves

1 hour ago

Looks like a solid vegan option, but 1451 calories is a lot! Would definitely cut down the oil and avocado portion to get this closer to my daily macro goals. Good to have in the rotation though.

Ingredients

Servings:

0.5

2 large Sweet Potatoes
2 tbsp Olive Oil
1/2 tsp Salt
1/4 tsp Pepper (Black)
2 tbsp Vegan Butter
1/2 cups Dairy-Free Shredded Cheese
400g Tofu (Firm)
2 tbsp Olive Oil
2 tbsp Tamari, or gluten-free soy sauce
1/2 cups Tomato Sauce, or passata
1 tbsp Nutritional Yeast
1 tsp Smoked Paprika
1 tsp Ground Cumin
1/2 tsp Garlic Powder
1/4 tsp Pepper (Black)
2 Avocados, ripe
1 tsp Lime Juice
2 tbsp Red Onion, finely chopped
1 tsp Salt
150g Corn Kernels, fresh, frozen and thawed, or drained canned
1 large Tomato, finely diced
1/4 Red Onion, finely diced
2 tbsp Fresh Parsley, or cilantro, chopped
1 tbsp Lime Juice
Some Salt, pinch

Watch

Original video

Uploaded 12 days ago

Ahmad Noori

646K10K

Mexican Stuffed Sweet Potatoes (Vegan Taco Boats)

Method

Preheat the oven

Prep the sweet potatoes

Roast until tender

Cook the tofu filling

Char the corn

Mix the fresh salsa

Mash the avocado topping

Fill and serve

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

What others say

Ingredients

Watch

Ahmad Noori

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