WFP Mexican Stuffed Sweet Potatoes
One of my favorite healthy wholefood plant-based dinners is this Mexican Stuffed Sweet Potato.
It’s packed with flavour, easy to make, and loved by my whole family.
This recipe is a perfect mid-week dinner.
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WFP) Mexican Stuffed Sweet Potatoes
As mentioned this vegan recipe for Mexican Stuffed Sweet Potatoes is wholefood plant-based meaning it it oil-free and free of processed foods.
I aim to eat more and more WFPB recipes as a family especially during the week as I know eating wfpb is the healthiest way to eat.
I am a huge fan of sweet potatoes too and we use them all the time in baking, stews, soups or for healthy homemade chips.
They are a cheap healthy source of complex carbohydrates. My kids only really like it if paired with avocado or in baking haha (Like in my sweet potato brownies)
Related recipe: Vegan Chilaquiles Black Bean Taco Skillet with Plant-Based Crema.
WFPB Mexican Stuffed Sweet Potatoes:
WFPB Mexican Stuffed Sweet Potatoes
Ingredients
- 4 medium sweet potatoes
- 1 can black beans
- 3 cloves garlic
- 1 brown onion
- 1 red capsicum
- 1 corn
- 1 can diced tomatoes
- 4-6 small tomatoes
- 1 avocado
- 1 tbsp nutritional yeast
- 2 tsp cumin powder
- 2 tsp paprika powder
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp chilli powder
- 1 fresh chilli
- 1 lime
Instructions
- 1. Make holes in the sweet potatoes, and bake them for 40-60 minutes at 200 degrees Celsius in the oven.
- While the sweet potatoes cook, cook the garlic, onion, capsicum and tomatoes in water in a pan.
- Then add the spices, black beans and diced tomatoes and leave to simmer for 10-15 minutes.
- Smash the avocado and add the lime juices and nutritional yeast.
- Once the sweet potatoes are baked, slice them in half and top them with the cooked beans, avocado and sliced chilli.
You can double up the avocado topping or add a cashew cheese or vegan sour cream too. For children keep the chilli and chilli powder out and add it to the parent’s plates. Also it is possible to make this wfpb recipe in advance by leaving the toppings off. And then reheating the Mexican Stuffed Sweet Potatoes in the oven.
As a topping, I like to crush up some potato chips (spicy ones are the best!) and sprinkle them on top. I’ve been using GoodFood russet potato chips lately, they are a super healthy alternative to supermarket chips.
If you like this vegan recipe of mine please tag me on Instagram @healthyfrenchwife in your stories!
Finally, if you want more healthy plant-based family recipes check out my blog where I share a ton of healthy vegan dinner recipes like this recipe. Including many recipes gluten-free, oil-free and wfpb!
