This baked sweet potato is bursting with a healthy taco-spiced tofu filling and all the yummy deliciousness you expect from a traditional taco; but with a twist! Crunchy lettuce, tomatoes, beans, avocados all stuffed into a sweet potato and topped with the most addictive sweet and spicy tahini sauce! The flavour combination is delectable!
Is Taco Tuesday a thing at your house? It sure is around here! This week I combined our love of potato bars with our obsession for tacos and voila - taco stuffed sweet potato boats!
How to Make The Perfect Taco Sweet Potato
Oil-free, gluten-free, super healthy, filling, and delicious, they are totally customizable. Easy to make too!
While the sweet potatoes are baking, make the taco-seasoned tofu crumbles, cut the tomatoes and avocados, shred the cabbage, and open the beans.
One last step (maybe the most difficult), choose which yummy, addictive, sauce to make. We're loving the sweet and spicy tahini sauce right now but check out more incredible vegan sauces to see which one you like best!
Super loaded up with deliciousness, stuffed sweet potatoes are a yummy plant-based meal everyone loves!
Why You'll Love Taco Sweet Potatoes
- easy to make
- super healthy - gluten-free, dairy-free, oil-free, plant-based
- inexpensive to make
- delicious, loaded with flavour and texture
- convenient to make for busy weeknights when everyone is running in different directions!
How to Make Healthy Vegan Taco Filling
Tofu crumbles are a delicious, nutritious, vegan meat replacement for tacos. It's easy to incorporate additional nutrients without changing the flavour or texture of the tacos.
I usually add dried oregano leaves and ground flaxseeds (which are optional, but have incredible health benefits). As well, add ½ teaspoon of turmeric powder for even more health benefits.
Nutrient Boost Ideas: Add ½ cup cooked lentils or a handful of chopped walnuts for added texture and nutrients.
Plant-Based Taco Topping Ideas
Around our house traditional (basic) taco toppings include: tomatoes, avocados, onions, lettuce or slaw, and sliced black olives.
However, when feeling inspired or fancy, we go all out! We add delicious toppings like grilled corn salsa, guacamole, pico de gallo, creamy slaw, black beans, green onions, hot peppers, pickled onions, hot sauce, and of course - drizzles!
Addictive Sauce and Drizzle Recipes
Who doesn't love a good sauce or drizzle? I mean come on, the perfect drizzle puts the 'extra' in extraordinary - am I right?!
Our current addiction is Sweet and Spicy Tahini Sauce, but Dilly Hummus Drizzle is fabulous, Tzatziki Sauce is tangy and scrumptious, and Tex-Mex Cashew Cream pairs deliciously with these healthy taco stuffed sweet potatoes. Try them all!
How to Bake Sweet Potatoes - 2 ways (oil free)
BAKED: Preheat oven to 425º F. Add a slice of parchment paper to a baking sheet.
Wash and pat potatoes dry. Pierce with fork a number of times. Place on baking sheet in oven.
Cook for 30-45 minutes or until tender when gently squeezed or fork tender. *The cook time will vary depending on size of sweet potatoes.
Easy Clean up Tip: Place a baking sheet under the potatoes as they release a sticky sugar when baking and it makes a mess in the oven.
ROASTED: Slice in half lengthwise. Sprinkle the cut side with lime juice, a light dusting of cinnamon, cumin, and garlic powder. Place cut side down on a parchment-lined baking sheet and bake in oven until soft and caramelized around 20-30 minutes.
*The timing will vary depending on how big the potatoes are and how hot your oven runs. Check on them periodically by gently squeezing them (oven mitt on) or until fork tender.
Serving Size Note: you can remove some of the cooked potato if it's a BIG potato and save it in the fridge for use later.
Once, the potatoes are baked (or roasted), pile them up with taco filling, all your favourite toppings, liberally drizzle with sauce, and dig in.
Leftovers and Storage
This recipe is great for leftovers - store each of the components separately in the fridge. Then just warm up the potatoes when you are ready to enjoy later in the week.
The potatoes and taco filling will keep in the fridge for 4 or 5 days.
The pico de gallo and slaw will lose texture and vibrancy after one day in the fridge so for best results, use those up the next day.
*Leftover Tip 1: cut any leftover sweet potatoes into chunks and fry them up with chopped cooking onions. Serve the tofu filling and toppings on top of the sweet potato hash and a drizzle of easy tahini sauce!
*Leftover Tip 2: if there is extra insides from a large sweet potato, warm them and then mash. Top with green onions, black beans, and a drizzle of Spicy Green Tahini Sauce.
More Sweet Potato Recipes
Healthy Taco Stuffed Sweet Potatoes
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- 2 medium sweet potatoes
- lime, cumin, cinnamon
- 1 350 gram tofu block, extra firm, pressed
- 3+ tablespoons taco seasoning
- 1 teaspoon garlic powder
- 2 teaspoons oregano (optional)
- 3-4 tablespoons tomato paste
- 1 cup salsa
- ½ cup water or broth (divided)
Sauces / Drizzles
- ¼ cup tahini
- 3 tablespoons lemon juice
- 1-2 cloves garlic, minced
- 1-2 teaspoons tamari (soy sauce)
- 1 tablespoon maple syrup
- 1+ tablespoon sriracha sauce
- 1-2 avocado, cut into chunks
- 10-12 cherry tomatoes, halved
- 1 tin black beans
- 3-4 green onions, sliced
- purple cabbage, shredded
- cilantro, chopped
- hot pepper flakes
- Preheat Oven to 425º F.
Tofu Block Prep
- Press the block of tofu for 15 minutes while you get the sweet potatoes ready for the oven.
- Wrap the block of tofu in a clean kitchen towel (or paper towels) and stack a few heavy cookbooks on top.
Sweet Potatoes - 2 ways
- Baked Sweet Potatoes - wash and pat dry the sweet potatoes. Poke a few times with a fork. Place whole potatoes on baking sheet in 425º F oven for 30 - 45 minutes until fork tender. OR
- Roasted Sweet Potatoes - cut in half lengthwise, sprinkle with spices, place cut side down on parchment lined baking sheet.
- Bake at 400º F for 25 - 30 minutes until fork tender.
- Heat oil over medium-high heat until shimmering. Crumble the pressed block of tofu* into a hot, non-stick skillet (if no oil, add a splash of water as required to prevent sticking). I use the Sunrise Soyganic Extra Firm Tofu
- Add 2-3 tablespoons of taco seasoning, garlic powder, oregano, tomato paste, salsa, and a splash of water or broth then fry it over medium to high heat for 5 – 8 minutes. I add about ¼ - ½ cup more water or broth (if needed) and the chipotle tabasco then simmer over medium-low until evaporated.
Sweet and Spicy Tahini Sauce
- Place all ingredients in a small bowl and whisk together. Taste and adjust flavours as desired. Add a tablespoonful or two of water to thin as needed.
- Leftovers can be stored in a jar in the fridge for a week.
Toppings / Garnish
- Prepare toppings while the potatoes are baking:Avocado cut into chunks.Sweet cherry tomatoes halved.Black Beans, drained and rinsed.
- Shredded purple cabbage OR make creamy, Sloppy Slaw (recipe below)*
- Grilled Corn (optional), place frozen corn in a hot cast iron skillet, stirring so it doesn't stick. Add 1 crushed garlic clove, pinch sea salt, coarse ground pepper, squeeze of lemon/lime and red pepper flakes. Quick and flavourful option.
Putting It All Together
- Split the baked potato open OR score/churn the roasted potato half with a fork.
- Spoon the taco filling on to each sweet potato. Top with the avocado, tomato, beans, cabbage, green onions, chopped cilantro, red pepper flakes, and a liberal drizzle of sauce.
*Sloppy Slaw Recipe (Optional)
- Use your favourite slaw mix from grocery store or shred ½ cabbage to make 2-3 cups. Whisk together (2-4 tbsp Vegenaise, 2-4 tbsp vinegar, squeeze of lemon, pinch of sugar, S&P). Taste for flavour – adjust as necessary. Pour sauce over cabbage mixture and toss to incorporate.PRO TIP: I like to use pickled hot pepper juice instead of vinegar – but of course, any vinegar will work perfectly fine.
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