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Mexican Stuffed Sweet Potatoes (Vegan, Gluten Free)

These Mexican stuffed sweet potatoes are a vegetarian dream meal! The sweet potatoes get super creamy and caramelized when roasted, and their flavor pairs beautifully with Mexican spices. Plus, learn some easy ways to increase your vegetable consumption!

Mexican stuffed sweet potatoes

These Mexican stuffed sweet potatoes are so fitting for Meatless Monday! As a Registered Dietitian, few things bring me more joy than helping people fill their plates with more vegetables. The USDA recommends we eat at least three cups of vegetables per day, but a majority of Americans (about 90 percent!) do not meet this recommendation.

Good nutrition is a proactive practice for better health outcomes throughout the life cycle. Plant focused diets have been associated with a plethora of health benefits, such as weight control, longevity, and reducing the risk of several chronic diseases. One of my favorite parts of my job is to educate people about this, and get them excited to eat more vegetables!

Benefits of a Plant-Focused Diet

  • Fruits and vegetables are full of powerful vitamins and minerals that we all need, as well as antioxidants for anti-inflammatory effects.
  • Plant foods are naturally low in calories and fat and rich in fiber, so they fill us up without consuming excess energy. This helps greatly with weight control!
  • Dietary patterns that are high in plant foods, like the Mediterranean diet, are associated with lower risk of chronic diseases, including cardiovascular disease, Type 2 diabetes, and certain cancers.
  • Eating mostly plants is better for the environment! Plants use far less resources and produce lower emissions than animals. Take it one step further, and seek out locally grown produce to have the lowest environmental impact.
Mexican stuffed sweet potatoes

My favorite veggie burger company feels the same way about good nutrition! They are just as passionate about vegetables as any dietitian I know. They just created an incredible resource, called the Veggie Tracker, to help people adopt good nutrition habits for a lifetime.

The Veggie Tracker provides a platform where you can easily log your daily vegetable intake, with a goal of eating three cups of veggies per day. The website also includes tons of veggie-forward recipes and resources to help make these positive changes stick! When you sign-up, you’ll also receive a free e-book, a seven day meal plan, and have access to a private Facebook group monitored by a nutritionist! Plus, you’ll be eligible for some awesome prizes 🙂

Mexican Stuffed Sweet Potatoes

Easy Ways to Increase Vegetable Consumption

  • Swap out half your spaghetti for zucchini noodles
  • Add spinach to a fruit smoothie
  • Use vegetables as a base for soups and stews
  • Try using cauliflower rice in stir fries, or use cauliflower pizza crust for pizzas
  • Make a vegetable omelet or frittata
  • Try baking with different vegetables
  • Swap out bread, wraps, or buns for collard greens or lettuce
  • Dip crunchy veggies into a delicious homemade sauce or dip
  • Add vegetables to traditionally meat heavy dishes, like lasagna
  • Make stuffed peppers
  • Or, make these delicious stuffed sweet potatoes!
Mexican stuffed sweet potatoes

These stuffed sweet potatoes are a super easy way to turn any veggie skeptic into a veggie lover! The sweet potatoes are roasted to caramelized perfection, then stuffed with a delicious mixture of corn, bell pepper, green onion, and Dr. Praeger’s. These are AMAZING, and one of my absolute favorites! Add some quick guacamole and cilantro, and you have yourself a perfect plant-based meal.

Mexican stuffed sweet potatoes

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Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration.

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Mexican Stuffed Sweet Potatoes (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: serves 3 1x
  • Category: main dish

Description

These Mexican stuffed sweet potatoes are a vegetarian dream meal!


Scale

Ingredients

  • 3 medium to large sweet potatoes
  • 1 tbsp avocado oil
  • 1 bell pepper, chopped
  • 2 green onions, sliced thin
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 cup corn (about 1 ear)
  • 2 Dr. Praeger’s black bean quinoa burgers
  • 1/2 cup red enchilada sauce
  • 1 large ripe avocado
  • 1 tsp garlic powder
  • Juice of 1 lime
  • 1/2 cup fresh cilantro leaves, finely chopped
  • Salt

Instructions

  1. Preheat oven to 425 degrees F. Line a baking dish with parchment paper.
  2. Use a fork to poke several holes in each sweet potato. Roast for 45 minutes – 1 hour, until fork tender.
  3. While sweet potatoes cook, prepare the veggie burgers according to package instructions.
  4. Heat avocado oil on medium heat in a large skillet. Add bell pepper, green onion, cumin, and chili powder. Cook, stirring occasionally, for 3-5 minutes. 
  5. Chop cooked veggie burgers into small bite size pieces, and add to the skillet, along with the corn.
  6. Remove from heat, and stir in enchilada sauce.
  7. Prepare the quick guacamole by mashing together avocado, garlic powder, lime juice, cilantro, and salt to taste until smooth.
  8. Slice cooked sweet potatoes in half. Top each half with about 1/3 cup of the filling. Serve with scoop of guacamole and extra cilantro if desired.

Keywords: mexican stuffed sweet potato, vegan, gluten free, plant based

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Thank you Dr. Praeger’s for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Featured

Vegetable Frittata with Sweet Potato Crust (Gluten Free)

Something about spring makes me want to make ALL the brunch foods – I wonder what it is! Maybe it’s the idea of Easter brunch, or simply the warmer weather that makes me want to enjoy a meal outside with my friends. You guys know I love my oatmeal bowls for breakfast, but I am all about the egg dishes for brunch! I love enjoying a veggie packed omelet or frittata when I go out. They’re super filling and can pack in so much flavor and nutrition from the addition of vegetables.

Frittatas are my GO TO when hosting brunch for a crowd. They are so nice to have prepared ahead of time, so you can spend time enjoying your company rather than flipping 2 dozen individual eggs for everybody! Frittatas are also incredibly customizable. There are endless add-in combinations, so you’ll never get bored of having the same thing twice! The rule of thumb I like to use is to choose 3-4 veggies, a cheese, and a fresh herb for a lots of flavor.

For this recipe, I chose some classic egg-dish veggies – peppers, onions, spinach and tomato, plus the yummiest SWEET POTATO crust! I added crumbled feta cheese because I love the salty, briny flavor it brings, as well as fresh dill – because, spring! I also used  veggie sausages in this recipe for even more of a savory, protein-packed kick. I don’t eat meat, so I love having delicious veggie alternatives on hand to add to my recipes. I chose the from their new Pure Plant Protein line. They pack 18 grams of high-quality plant based protein per serving and include 3 different types of veggies! They are gluten free and soy free (they use pea protein), so they’re safe to eat for many people with food allergies or sensitivities.

I hope you guys try this protein-packed frittata! You can make it to serve to friends for brunch, or add it to your meal prep this weekend to have for lunches all week!

Ingredients

  • 2 large sweet potatoes, cut into ÂĽ inch thick rounds
  • 2 tbsp avocado oil, divided
  • ½ tsp paprika
  • Salt
  • Pepper
  • 3 Dr. Praeger’s Sunday Funday Veggie Sausages
  • ½ of a white onion, diced
  • 1 green bell pepper, diced
  • 3 large handfuls baby spinach
  • ½ cup cherry tomatoes, sliced in half
  • 10 large eggs
  • Âľ cup full fat Greek style yogurt
  • ½ cup crumbled feta cheese
  • 1/3 cup fresh dill

Instructions

  1. Preheat oven to 420 degrees F. Line a large baking sheet with parchment paper.
  2. Toss sweet potato rounds with 1 tbsp avocado oil, paprika and a little salt and pepper. Bake for 30 minutes, flipping halfway through. Reduce heat to 325 degrees F.
  3. While sweet potatoes cook, prepare veggie sausages according to package instructions, then cut into bite size pieces.
  4. Cook vegetables: heat remaining avocado oil in a frying pan. Add onion, and cook for 2-3 minutes until translucent. Add peppers, cooking another 2-3 minutes. Stir in spinach plus salt and pepper to taste, until spinach is wilted. Remove from heat and let cool.
  5. Whisk together eggs and yogurt, then stir in feta cheese.
  6. Stir cooked veggies, cherry tomatoes, veggie sausage and dill into the egg mixture.
  7. To prepare the frittata, line a springform pan with parchment paper and grease the sides with spray oil. Lay the sweet potato rounds on the bottom of the pan, and use your hands to press them down slightly so the entire surface is covered. Place pan on a baking sheet, then pour in egg mixture.
  8. Bake frittata for 50-70 minutes until it has puffed up, edges are nicely browned, and there is no uncooked egg. It should still be slightly jiggly! Let cool before removing from springform mold and slicing.

*This recipe can be prepared ahead of time and stored in the fridge up to 5 days.

If you try this recipe, tag @daisybeet on Instagram so I can see your creations!

Thank you Dr. Praeger’s for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Featured

Roasted Veggie and Hummus Collard Green Wraps (Vegan, Gluten Free)

Who else is ready for spring? Every year, when March rolls around, I always expect the warm weather to kick in. But in reality, it’s just another month of chilly temps and snowy weather. My first winter in Boston was pretty mild, but I can’t wait to pack up my puffy coats for the season! I notice my energy levels vary significantly based on the season. I have more energy and need a little less sleep during the warmer months, so I am ready to get out of this winter hibernation.

I tried to channel spring to come sooner by making the most colorful and vibrant meal I could imagine. I hadn’t made collard green wraps in FOREVER, so I decided to make some filled with lots of colorful ingredients, like roasted veggies and avocado. If you’ve never tried making collard wraps, don’t be intimidated! They are actually quite simple. Once my veggies were done roasting, I put these wraps together in 10 minutes!

The only issue I find with meals like collard wraps is they lack a substantial amount of protein. While I love including as many veggies as possible (hello, fiber!), it’s important that our meals also have adequate protein to keep us full and satiated. To up the protein content of these wraps, I used  in this recipe, and they were the perfect addition. The Sweet Heat Beet Veggie Burger is part of Dr. Praeger’s Pure Plant Protein line and has 19 grams of plant-based protein per serving, adding them made this recipe into a filling meal, rather than a light appetizer. In addition to the generous amount of protein, these burgers contain real, whole food ingredients you recognize and can pronounce, just like all of Dr. Praeger’s products.

If you guys are looking for an easy, nutritious and protein packed lunch, give these a try! This recipe makes 2 collard green wraps.

Ingredients

  • 1 zucchini, sliced in half crosswise, then lengthwise into ÂĽ inch thick slices
  • 1 red bell pepper, seeded and quartered
  • ½ tbsp avocado oil
  • Salt and pepper to taste
  • 2 large collard green leaves
  • 3 tbsp hummus
  • ½ avocado, peeled and sliced thinly
  • 1 Dr. Praeger’s Pure Plant Protein Sweet Heat Beet Veggie Burger
  • Handful of sprouts
  • 1 tbsp mustard

Instructions

  1. Preheat oven to 415 degrees F. Line a baking sheet with parchment paper. Add the zucchini and bell pepper to baking sheet and drizzle with avocado oil plus salt and pepper to taste.
  2. Roast for 20-30 minutes until fork tender, flipping halfway through.
  3. Meanwhile, prepare the collard greens by washing them and using a paring knife to shave off as much of the stem as possible. This will make it easier to fold.
  4. Prepare veggie burger according to package instructions. Slice in half when done cooking.
  5. Once veggies are done roasting, let cool enough for handling.
  6. To prepare the wraps: spread 1 ½ tbsp hummus in the center of each collard leaf. Layer sliced avocado, zucchini, bell pepper, half of the veggie burger, sprouts and mustard evenly on each wrap. Tuck in the sides and roll.
  7. Use a sharp knife to slice wraps in half. Enjoy immediately, or refrigerate and enjoy tomorrow.

If you try this recipe, tag @daisybeet on Instagram so I can see your creations!

Thank you Dr. Praeger’s for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.