Sweet Potato Taco Boats with Avocado Drizzle

Discover the delicious world of plant-based cooking with Sweet Potato Taco Boats topped with a creamy avocado drizzle. These eye-catching taco boats are not only packed with flavor but are also loaded with nutritional benefits. Featuring roasted sweet potatoes, black beans, and fresh veggies, this dish is satisfying and vibrant. Perfect for anyone looking to elevate their meals, these taco boats can be customized to suit your taste. Dive into a wholesome and irresistible dish that combines health and flavor in every bite!

Print Recipe

Ingredients

2 medium sweet potatoes

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

1 can black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 red bell pepper, diced

½ cup red onion, diced

1 cup cherry tomatoes, halved

¼ cup fresh cilantro, chopped

1 avocado

2 tablespoons lime juice

¼ cup Greek yogurt or sour cream (optional for drizzle)

Lime wedges, for serving

Instructions

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly and poke them several times with a fork. Rub them with olive oil, then sprinkle with salt. Place them on a baking sheet lined with parchment paper.

Bake Sweet Potatoes: Roast the sweet potatoes in the preheated oven for about 45-55 minutes, or until fork-tender. Remove from the oven and let cool slightly.

Cook the Filling: While the sweet potatoes are cooling, heat a skillet over medium heat. Add the diced red onion and red bell pepper; sauté until softened, about 5-7 minutes.

Add the Spices: Stir in the cumin, smoked paprika, chili powder, salt, and pepper. Cook for an additional 1-2 minutes until the spices are fragrant.

Combine the Filling: Add the black beans and corn to the skillet, mixing well. Allow the mixture to heat through for another 2-3 minutes. Remove from heat and stir in chopped cilantro and cherry tomatoes.

Prepare the Avocado Drizzle: In a blender or food processor, combine the avocado, lime juice, and Greek yogurt (if using). Blend until smooth. If the mixture is too thick, add a little water to reach your desired consistency. Season with salt to taste.

Assemble Taco Boats: Once sweet potatoes are cool enough to handle, cut them in half lengthwise and scoop out a small portion to create a hollow “boat.” Take care not to scoop too deeply into the flesh, as you want to maintain the structure.

Fill the Boats: Spoon the black bean and corn mixture into each sweet potato half, generously filling each boat.

Drizzle and Serve: Drizzle the avocado mixture over the filled sweet potato boats and garnish with additional cilantro if desired. Serve with lime wedges on the side.

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings