Looking for an easy weeknight meal?! Vegan Mexican Stuffed Sweet Potatoes are your answer. These stuffed potatoes are gluten-free, dairy-free and vegan! Plus they make for a simple but spicy meal‼️
WHY YOU’LL LOVE THIS RECIPE
These Vegan Mexican Sweet Potatoes are vegan, vegetarian, Gluten-free, dairy-free and nut-free
All you need is your favorite taco toppings!
Its super easy to make. It only takes 10 minutes to prep!
Its easy to meal prep for healthy lunches for the week.
Good for left overs!
Leftovers or meal preps can easily be heated up in the microwave!
You can make it as spicy as you want!
Easy to make healthy by hidding more vegetables
These Vegan Mexican Potatoes are filling and you can have as much as you want since its healthy and packed with veggies.
INGREDIENTS & SUBSTITUTIONS
corn + black beans + diced onions + diced tomatoes
These Stuffed Sweet Potatoes are filled with tons of vegetables – peppers, onions, cauliflower. But you can choose to add more veggies if you want it to be even healthier. You can add mushrooms, squash, zucchini, etc. You can even add cauliflower florets.
If you want to prep this meal ahead of time you can dice up the vegetables in advance and store them in an air tight contrainer in the fridge for up to 3 days.
If you want to cut down on cook time you can dice up and sautee the vegetables ahead of time as well. Once suteed and fully cooked you can store in an air tight contrainer in the fridge for up to 3 days.
The taco seasoning is to give taco flavor to the vegetable stuffing. You can add as much or as little as you want. For more taste you can opt to add more seasoning. For a more milder taste you can add less. If you dont have taco seasoning you can mix it together your self. You can also opt for the taco seasoning with less sodium if you are purchasing a mix. You can also use fajita seasoning in place as well.
Dairy free/vegan ranch for topping
For the topping of the vegan Mexican Sweet Potatoes you can use dairy-free or vegan ranch. You can use regular diary ranch if you are not looking for a vegan meal. You can also choose to add sour cream, vegan sour cream, fat free sour cream, vegan yogurt or any kind of creamy topping to contrast the spice in the potato and veggies.
TASTE & TEXTURE
This Mexican Stuffed Potato is spicy and full of flavor. Its packed with mexican flavored veggies and topped with a creamy dressing to contrast the spice. Its perfect for a vegan taco substitute and can be served for lunch or dinner.
HOW TO MAKE
In a medium frying pan, add the corn, black beans, onions and taco seasoning. Spray generously with ghee oil spray and saute until corn is charred.
In the microwave, cook the sweet potato until fully soft. Option to cook in the oven is also ok, it just takes a little longer.
Once the sweet potato is cooked, topp with charred corn mixture, add tomatoes, a ranch drizzle and a heaping scoop of avocado!
EXPERT TIPS & TRICKS
For a spicier Vegan Mexican Stuffed Sweet Potato you can add hot sauce to the top of the potatoes as a spicier topping.
For a milder Vegan Mexican Stuffed Sweet Potato you can add less taco seasoning.
Looking for other baked potatoes? I got you. Check out these vegan baked potaotes here:
HOW TO SERVE & STORE
You can serve this Vegan Mexican Stuffed Sweet Potato directly after making. Its best served warm.
You can also meal prep it and keep it in the fridge for up to 3 days in an air tight container. To head up just pop the container in the microwave until poato and veggies are warm.
Vegan Mexican Stuffed Sweet Potatoes (Gluten free, Dairy free, Vegan, Vegetarian)
- 1/2 cup corn
- 1/2 cup black beans
- 1/4 cup diced onions
- 1/4 cup diced tomatoes
- 1 tbsp taco seasoning
- 1/2 avocado
- Dairy free/vegan ranch for topping
- In a medium frying pan, add the corn, black beans, onions and taco seasoning.
- Spray generously with ghee oil spray and saute until corn is charred.
- In the microwave, cook the sweet potato until fully soft.
- Option to cook in the oven is also ok, it just takes a little longer.
- Once the sweet potato is cooked, topp with charred corn mixture, add tomatoes, a ranch drizzle and a heaping scoop of avocado!