These Mexican Stuffed Sweet Potatoes are vegan, gluten-free, & packed with protein for a dinner recipe you can feel good about. Plus, we are topping this meatless dish with the best cilantro-lime crema for a truly flavorful plant-based recipe!
If you are looking for an easy, filling, and delicious plant-based dinner recipe, then you are going to love these tofu stuffed sweet potatoes!
While I used Hodo's plant-based Mexican crumbles in this recipe as a shortcut, you can also use my homemade tofu crumbles in this dish!
Ingredients:
Ingredient notes:
- Hodo Meatless Crumbles: These are the main focus of this dish. They provide the meaty texture you're looking for while keeping this recipe plant-based & vegan. You can also use my homemade tofu crumbles.
- Soaked cashews: There isn't a great substitute for them in this recipe. For the best results, soak in boiling water for 30 minutes-1 hour before blending.
How to make vegan stuffed sweet potatoes
There are three main steps to making these vegan loaded sweet potatoes- baking the sweet potatoes, cooking the filling, & making the vegan cilantro lime crema!
Bake the sweet potatoes
First, thoroughly rinse the sweet potatoes since we are keeping the skin on. Then, prick them with a fork. This step is super important so the potatoes can release steam and don't explode in the oven!
After that, just add to a baking tray and cook for 45 minutes to 1 hour until cooked throughout. Larger potatoes will take longer, so make sure to select potatoes that are around the same size.
Make the vegetable & Mexican crumble filling
I like to start cooking the filling about 15-20 minutes before the sweet potatoes are done so it's nice and warm when serving.
The first step is to heat oil in a pan. Then, add in the chopped veggies. I decided to use onions, peppers, and corn for this recipe, but feel free to add more veggies if you would like!
It's also important to add spices to the veggies while cooking. While the meatless crumbles are already seasoned, adding seasoning to the veggies helps to give them extra flavor.
Then, add in tofu crumbles and saute another 5 minutes until they are warmed throughout and browned.
Make the cilantro lime crema
You may recognize this crema from my Buffalo Cauliflower Tacos. Since you loved the crema so much, I decided to add it to this vegan stuffed sweet potato recipe too!
Luckily, making this crema couldn't be easier. After soaking the cashews in boiling water, strain and rinse them. Then, add them to a blender with the rest of the vegan crema ingredients including cilantro, water, garlic clove, salt, and lime juice. Blend it all together and then set it aside for later!
Prep & stuff the sweet potatoes
Slice each sweet potato down the middle and then use a fork to fluff up and mash the insides. Then, stuff each sweet potato boat with the Mexican crumble & veggie filling.
Add toppings & enjoy!
I chose to top these loaded sweet potatoes with cilantro-lime crema & avocado slices. However, other great toppings could be vegan sour cream, homemade guacamole, Pico de Gallo, or black bean salsa.
Then, dig in and enjoy!
FAQ & Tips:
Can you eat sweet potato skin?
Yes! It's actually safe to eat both raw and cooked and really tastes great once cooked. Just make sure to clean the potatoes thoroughly before cooking when keeping the skin on.
How do I store stuffed sweet potatoes?
Leftovers can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. Just make sure not to top any leftovers with avocado as it does not store well.
If you'd like to store the vegan crema separately, it can be stored in a closed container in the fridge or freezer for the same amount of time.
I truly can't wait for you to try these Vegan Mexican Stuffed Sweet Potatoes made with tofu crumbles, fresh veggies, & cilantro-lime crema. They truly are the perfect plant-based dinner. Enjoy!
-TSG
More plant-based & gluten-free dinner recipes you will love:
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Mexican Stuffed Sweet Potatoes
Ingredients
- 4 large sweet potatoes or 6 small
Filling Ingredients:
- 1 Tablespoon olive oil
- ½ red pepper diced
- 1 small onion diced
- ½ cup cooked corn I used canned corn
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt add more or less to taste
- 1 packet Hodo Foods Mexican Crumbles or homemade tofu crumbles
- ½ Tablespoon lime juice about ½ lime juiced
Cilantro Lime Crema
- ½ cup cashews soaked in boiling water 30 minutes- 1 hour
- ½ cup cilantro packed
- 1 clove garlic
- 1 Tablespoon lime juice
- ½ teaspoon salt
- 6-8 Tablespoons water
Instructions
- Preheat the oven to 400F. Meanwhile, add the cashews to a bowl and cover with boiling hot water to soak.
- Next, take the sweet potatoes and add them to a baking sheet. Pierce the tops of each potato with a fork. Add the tray of sweet potatoes to the oven and cook for 45 minutes-1 hour until cooked through.
- About 20-25 minutes before the potatoes are done baking, make the filling.
- Add the oil to a pan and turn on the heat. Once the oil is hot, add the diced pepper, diced onion, corn, cumin, paprika, garlic powder, and salt to the pan. Stir together and saute for 3-5 minutes.
- Next, add the packet of Hodo Foods Mexican crumbles. Use a spatula to break apart any large chunks and then saute with the veggies for another 5 minutes until browned. Once cooked, set the filling aside.
- After the filling is cooked, make the cilantro-lime crema. Strain the soaked cashews and add them to a blender or food processor with the cilantro, garlic, lime juice, water, and salt. Then, blend until smooth and creamy. I like my sauce thicker, so I only use 6 Tablespoons of water, but you can use 8 Tablespoons for a thinner sauce.
- Remove the cooked sweet potatoes from the oven and let cool slightly. Once the baked sweet potatoes are cool enough to handle, make a slit in the top. With a fork, open the split and lightly fluff the insides to make space for the toppings.
- Then, fill each sweet potato with the filling, drizzle the cilantro-lime crema on top, and finish by adding any additional topping. Serve & enjoy!
Notes
- For the best results, soak the cashews in boiling water for 30 minutes-1 hour before blending.
- Leftovers can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. Just make sure not to top any leftovers with avocado as it does not store well.
- If you'd like to store the vegan crema separately, it can be stored in a closed container in the fridge or freezer for the same amount of time.
- sweet potato skin is safe to eat both raw and cooked and really tastes great once cooked. Just make sure to clean the potatoes thoroughly before cooking when keeping the skin on
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