Mexican Stuffed Sweet Potatoes (Vegan Taco Boats)

Mexican stuffed sweet potatoes topped with guacamole, charred corn, and fresh tomato-onion salsa in a white bowl

5 from 3 reviews

Mexican Stuffed Sweet Potatoes (Vegan Taco Boats)

Roasted sweet potato boats mashed with butter and stuffed with smoky tofu “beef,” guacamole, charred corn, and fresh tomato-onion salsa. A hearty, high-protein, gluten-free dinner that eats like taco night in a bowl.

Course Main Course

Cuisine Mexican

Keyword mexican stuffed sweet potatoes, sweet potato boats, taco stuffed sweet potatoes, vegan stuffed sweet potatoes

Prep Time 20

Cook Time 9 40

Total Time 1

Servings servings

Calories 1342kcal

Ingredients

For the sweet potatoes:

2 large sweet potatoes about 1½ lbs / 680 g total
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
2 tbsp vegan butter
1/2 cup dairy-free shredded cheese

For the smoky tofu “beef”:

400 g firm tofu
2 tbsp olive oil
2 tbsp tamari or gluten-free soy sauce
1/2 cup tomato sauce or passata
1 tbsp nutritional yeast
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp black pepper

For the guacamole:

2 ripe avocados
1 tsp lime juice
2 tbsp red onion finely chopped
1 tsp salt

For the charred corn:

150 g corn kernels fresh, frozen and thawed, or drained canned

For the tomato-onion salsa:

1 large tomato finely diced
1/4 red onion finely diced
2 tbsp fresh parsley or cilantro, chopped
1 tbsp lime juice
Pinch of salt

US Customary - Metric

Instructions

Roast the sweet potatoes. Preheat the oven to 425°F (220°C) and line a baking tray with parchment. Halve the sweet potatoes lengthwise and prick the skins a few times with a fork. Rub the cut faces all over with the olive oil, salt, and pepper, then place them cut side down on the tray. Roast for 35 to 40 minutes, until the flesh is completely soft and the cut sides are deeply caramelized.
Make the tofu “beef.” While the potatoes roast, heat a nonstick pan over medium-high heat. Crumble in the tofu and let it sit undisturbed for a few minutes, then stir and cook for 6 to 8 minutes until golden and dry. Drizzle in the olive oil, add the nutritional yeast, smoked paprika, cumin, garlic powder, and pepper, and toss for 1 to 2 minutes until fragrant.
Sauce the crumble. Lower the heat to medium and pour in the tamari and tomato sauce. Stir well and let it simmer for 3 to 4 minutes, until the tofu is glossy and coated. Add a splash of water if it looks dry. Taste and adjust the salt, then keep warm.
Char the corn. Heat a dry pan over high heat. Add the corn in a single layer and leave it for about a minute before stirring, repeating until you see charred spots all over, 3 to 4 minutes total. Set aside.
Mix the salsa and guacamole. Combine the diced tomato, red onion, parsley, lime juice, and salt in a small bowl. In a second bowl, mash the avocados with the lime juice, red onion, and salt until creamy but still a little chunky.
Mash the base. When the potatoes are done, transfer them to serving bowls. Add the vegan butter and use a fork to mash the flesh inside the skins until creamy, leaving the skins intact as boats.
Assemble. Scatter the dairy-free cheese over the hot mashed potato so it melts in. Spoon the warm tofu crumble over the top, then add a generous dollop of guacamole. Finish with the charred corn and a spoonful of the fresh tomato-onion salsa. Serve right away.

Notes

For the best texture, let the tofu crisp undisturbed before you start stirring; patience is what gives it that meaty bite.

The tofu crumble and roasted potatoes both keep well for up to 3 days, so this is an easy meal-prep base.
Always taste and brighten the guacamole and salsa with extra lime just before serving.

Nutrition