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Loaded sweet potatoes with guacamole, corn, and cilantro

Mexican stuffed sweet potatoes - vegan

Creamy, flavorful and so colorful. These Mexican stuffed sweet potatoes are so delicious! They are perfect for a healthy dinner or simple lunch.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes
Pico de gallo
  • 1 cup chopped tomatoes
  • 1/2 cup chopped onion
  • 1 medium jalapeno
  • 2 tbsp lemon juice *or lime juice
  • 1/3 cup chopped cilantro
  • 1/3 tsp salt
Guacamole
  • 1 large avocado
  • 1/3 cup chopped onion
  • 4 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 medium jalapeno
Other ingredients
  • 1 cup cooked red beans
  • 1/2 cup corn
  • 1/3 cup coconut yogurt *or vegan sourcream

Method
 

  1. First, peel the sweet potatoes and stab them a few times from each side. Bake them for about 1 hour at 400F (200°C)
  2. Meanwhile, prepare pico de gallo. In a small bowl combine chopped tomatoes, onion, cilantro, lemon juice, jalapeno, and salt.
  3. Next, make guacamole by mashing an avocado and adding chopped onion, jalapeno, lemon juice, salt, and pepper.
  4. When the potatoes are baked, cut them in half and carefully mash the inside with a fork. Add red beans, pico de gallo, guacamole, corn, and coconut yogurt. Enjoy!