• Payton Pinsky

Sweet Potato Taco Boats | Vegan Dinner Ideas


I love a good taco, but I try to eat carb-conscious since it's very easy to over indulge in carbs.

This is my version of getting to enjoy all the flavors of a taco, while absorbing tons of good nutrients with a sweet potato base. Let's get cooking!


Ingredients: 1 Sweet Potato per Serving

1 Ripe Avocado per Serving (2 for 2 people)

1 Sweet Onion

1/2 Large Green Pepper, or 1 Small

3/4 Can Black Beans

1/2 Pack Gardein Meatless Crumbles (for 2 servings)

6 Grape Tomatoes

1/2 Cup Fresh Cilantro

1 Tbs Garlic

Lime Juice

Olive Oil

Chili Powder

Taco Seasoning

Cumin

Garlic Salt

Pepper

  1. Preheat oven to 425 Degrees F. Line a baking sheet with tin foil and lightly grease with cooking spray or olive oil. Cut sweet potatoes in half and lightly oil. Season with salt and pepper and lay face down on baking sheet. Bake for 25- 30 minutes, until very tender.

  2. Heat a large skillet over medium-high heat. Lightly grease with olive oil and add in diced onion and garlic. Saute until onion beings to become translucent, about 5 minutes. Add in diced green pepper and black beans. Season with half of your cilantro, garlic salt and pepper. Cook until pepper begins to soften. Add in meatless crumbles and season with chili powder, taco seasoning, cumin, and salt and pepper to taste. Cook everything for about 7 minutes, until warmed throughout.

  3. Make your Guacamole. Mush together avocado, tomatoes, fresh cilantro, and seasoning. Set in the fridge until ready for use.

  4. When sweet potatoes are tender, take them out of the oven and slightly mash them. Top with your meatless veggie mixture and guacamole. Enjoy!

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