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Mexican Stuffed Sweet Potatoes (Vegan, WFPB, Gluten Free, Oil Free)

Vegan, WFPB, Gluten Free, Oil Free Recipe


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This recipe is such a simple and satisfying meal for any time of the week, whether it's a busy weeknight, a lunch at home or on the go, or for entertaining others.


I've heard from a number of my followers and friends how frustrating it can be to cook plant-based foods. Recipes out there are often very complicated, require lots of ingredients or are just not ideal for busy people.


Well, I like to cook, but I also have a very limited tolerance for how long, how complicated, or how many ingredients I need to compile to make my family dinner.


So I'm on a mission to share the go-to recipes that I believe are tasty but simple. They often use some pre-prepared ingredients so that you can make plant-forward living a realistic lifestyle for you!


To make these stuffed sweet potatoes, you need a little bit more time to roast the sweet potatoes, but if you are like me and do this once a week anyway, then throwing this meal together becomes a matter of 10-15 minutes.


Start by roasting the sweet potatoes in the oven (I usually use 400F) for between 30-50 minutes depending on the size of your sweet potatoes.


Don't worry about any fancy preparation methods here. Just scrub 'em clean and throw them on a pan. If they are very large you can poke them with a fork to help the heat penetrate and cook faster.


This recipe is designed for about 2 people or 2 meals, but just double or triple ingredients to make enough for an entire week or family.


While these sweeties are cooking, dice up your favorite veggies (I used Zucchini, but would also use bell pepper, greens, tomatoes, or something else!). Add these to a pan with some onion and garlic and saute until softened.


Add in the beans and taco seasoning with some water and heat through.


When the potatoes are cooked, slice them in half and stuff them with the bean and vegetable mixture.

Feel free to add some fresh vegetables like lettuce, tomatoes, cilantro, avocado, or a squeeze of lime, etc, and top with your favorite salsa or hot sauce.

That's it.


As I said, roasting sweet potatoes once a week is a really nice habit to get into, and it makes this meal super quick! Just warm up your pre-cooked potatoes and add the mixture and toppings.


This makes a great meal prep meal or lunch to bring with you as well. Just bring the fresh vegetables and salsa on the side and add once the potato and bean mixture is heated up.


I hope you enjoy this simple recipe that I love and cook regularly. Let me know your thoughts about it by messaging me on Facebook or leaving me a comment below :) Thanks!



Download and print it here:


LucyLuong_Mexican Stuffed Sweet Potatoes
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This recipe was developed by Lucille Luong



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