vegan taco stuffed sweet potatoes!

Happy Wednesday, y’all! I’m super excited about today’s post because this is my first original recipe! I know this concept of taco stuffed sweet potatoes is nothing new, but it’s one of the first recipes I thought up on my own without referencing another recipe. It turned out pretty well, so I knew I had to share!

There are so many things I personally love about this recipe. One, it’s plant-based, but it can be made gluten free by using a gluten-free taco mix. Two, it’s cheap! I came up with this recipe because I needed something cost-effective and easy to make to take to work during the upcoming week. Lastly, it’s full of nutrients! 25g of protein, 15g of fiber, 120% of your daily calcium recommendation, and 1,621% of your daily Vitamin A recommendation! It’s one of those meals that will keep you feeling full, and has the comforting flavor of everyone’s favorite – tacos!

This post will make it obvious I am an amateur chef and brand-new food blogger lol. But, I can cook without burning my food and I can make it suitable for my taste buds! My techniques may not be perfect, but I do my best. I start with cutting + baking the potatoes. I normally don’t eat more than half a sweet potato – assuming it’s a large one – so I just start off with cutting them into the portions I need. I ended up getting a 3lb bag of smaller potatoes because good ole Walmart was all out of individual potatoes.

Fun fact: because potatoes are high in fiber + complex carbs, they’re good for balancing blood sugar and by association, balancing your mood. So if you struggle with anxiety, keep sweet potatoes in your meal prepping tool box!

This was my first time cooking with Beyond Meat Beefy Crumbles. I’ve had the plant-based burritos at Del Taco, so I knew it was worth trying out at home at least once – but after this recipe, it’s something I will likely continue to purchase. 12g of protein per serving, and while it’s obviously not beef, they’ve made it about as convincing as pea protein can be, and it honestly tastes good. I paid about $4.50 for the 10 oz package – so, it’s a little pricey in terms of what you get, but if you really have a hankering for tacos, sloppy joes, “meaty” pizza – things that beans, lentils, or quinoa can’t quite satisfy – I don’t think it’s unreasonable. I did take the filling/topping a step further by adding black beans just to give me more to work with and to boost protein content that much more.

This recipe was painfully easy, and it makes so much food! It’s perfect for meal prepping or feeding a family or group. In the future I want to add diced onions + bell peppers and probably garnish with cilantro. After the fact, I ended up adding some turmeric rice just to give the meal a more complete feel.

I hope y’all enjoy it! Be sure to let me know if you try it and what you think!

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VEGAN TACO STUFFED SWEET POTATOES

makes around 6 servings | approx. cost per serving: $1.58

INGREDIENTS
  • 3 lb bag sweet potatoes (or 3 large individual sweet potatoes)
  • 1 package Beyond Meat Beefy Crumble
  • 1, 15-oz can of black beans
  • 1, 15 oz can of tomato sauce
  • 2 tbsp olive oil
  • 1/2 packet taco seasoning (I used a gluten free mix!)
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • optional: nutritional yeast, diced onion, diced green bell pepper, cilantro (garnish)
INSTRUCTIONS
  1. Preheat your oven to 425°F and line a cookie sheet with parchment paper.
  2. Rinse and dry the sweet potatoes, and then cut them in half, long-wise.
  3. Lay the potatoes face down on the cookie sheet, drizzle with 1 tbsp olive oil. Use a silicone brush to evenly distribute the oil on the back sides of the potatoes. Season the skins as desired (I used a savory seasoning mix from my How Not to Die cookbook!)
  4. Bake the sweet potatoes in the oven for 20 minutes. After the initial cooking time, take them out, flip them (flat side up) and cook for an additional 10-15 minutes. Let cool.
  5. While the sweet potatoes are baking, heat a skillet on medium heat. Add 1 tbsp of olive oil. If using veggies, sauté them before adding the beefy crumbles.
  6. Drain and rinse the black beans, then add them to the skillet.
  7. Mix in the tomato sauce, taco seasoning, cayenne, paprika, onion powder, pepper, garlic powder, and 1 tbsp of nutritional yeast (if using) into the skillet and stir together. Let simmer on low-medium heat until the mix is heated through.
  8. Scoop out the desired amount of the sweet potatoes and set aside (I like to freeze it to use in smoothies or to make into dog treats!) Add the taco mix into your potato and voila! Serve with rice or quinoa if desired.

NOTE: If you use pre-packaged taco seasoning, be warned that there will be a higher sodium content – something to look out for if you have high blood pressure. There are plenty of recipes for homemade taco seasonings on the internet that contain less salt if it is a health concern of yours!

NUTRITION FACTS

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