Sweet Potato Taco Boats with Avocado Drizzle

In the ever-evolving landscape of culinary creativity, Sweet Potato Taco Boats have emerged as a delightful alternative to traditional tacos. These vibrant vessels not only offer a nutritious option for those seeking plant-based meals but also pack a flavor punch that appeals to both vegetarians and meat-lovers alike. With the increasing popularity of plant-based diets, Sweet Potato Taco Boats serve as an excellent way to embrace healthier eating without sacrificing taste or satisfaction.

Discover the vibrant and delicious world of Sweet Potato Taco Boats, a perfect blend of nutrition and flavor. These baked sweet potatoes serve as a hearty base for a filling of black beans, corn, and cherry tomatoes, topped with creamy avocado and fresh cilantro. Not only are they visually stunning and easy to prepare, but they also offer a wealth of health benefits, including vitamins and antioxidants. Enjoy a nutritious twist on classic tacos that's satisfying for everyone!

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Ingredients

2 medium sweet potatoes

1 cup black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 cup cherry tomatoes, halved

1 avocado

2 tablespoons lime juice

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon garlic powder

Salt and pepper, to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Sweet Potatoes: Wash the sweet potatoes thoroughly and poke a few holes in them using a fork. Place them on a baking sheet and bake for 40-45 minutes or until tender.

Prepare the Filling: While the sweet potatoes are baking, in a large mixing bowl, combine the black beans, corn, cherry tomatoes, cumin, paprika, garlic powder, and season with salt and pepper. Mix well.

Make the Avocado Drizzle: In a blender or food processor, combine the avocado, lime juice, and a pinch of salt. Blend until smooth and creamy. If too thick, you can add a bit of water to reach your desired consistency.

Assemble the Taco Boats: Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly. Cut each sweet potato in half lengthwise, and gently scoop out some flesh to create a boat shape.

Fill the Boats: Spoon the black bean mixture generously into each sweet potato half.

Drizzle and Serve: Drizzle the avocado sauce over the filled sweet potatoes. Garnish with fresh cilantro and serve with lime wedges on the side.

Enjoy Your Creation: Dive in and enjoy your Sweet Potato Taco Boats, a flavorful blend that’s both nutritious and satisfying!

Prep Time: 15 mins | Total Time: 1 hr | Servings: 4