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In recent years, the culinary world has witnessed a remarkable shift towards healthier and plant-based meal options, and one dish that perfectly encapsulates this trend is the Sweet Potato Taco Boat. This innovative recipe marries the wholesome goodness of sweet potatoes with the vibrant flavors of traditional tacos, creating a dish that is not only visually stunning but also rich in nutrients. Sweet Potato Taco Boats are a fantastic choice for family dinners, meal prepping, or impressing guests at a gathering. With their colorful presentation and delicious taste, these taco boats offer a delightful twist on a classic favorite.

Sweet Potato Taco Boats with Avocado Drizzle

Discover the deliciousness of Sweet Potato Taco Boats, a nutritious twist on traditional tacos. This vibrant recipe features sweet potatoes as the base, filled with black beans, corn, and bell peppers, and topped with creamy avocado. Perfect for family dinners or meal prep, these taco boats are not only visually appealing but also packed with essential vitamins and fiber. Enjoy a flavorful dish that supports a healthy lifestyle while satisfying your taste buds.
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Ingredients
  

2 large sweet potatoes

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1 tsp cumin

1 tsp smoked paprika

1/2 tsp chili powder

Salt and pepper to taste

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

1 ripe avocado

2 tbsp lime juice

1/4 cup water (adjust for consistency)

Olive oil for drizzling

Optional toppings: shredded lettuce, diced red onion, feta cheese, or jalapeños

Instructions
 

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

    Bake Sweet Potatoes: Wash and prick the sweet potatoes with a fork. Place them on a baking sheet and bake for about 45-60 minutes, or until tender.

      Prepare Taco Filling: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced red bell pepper and sauté for 5 minutes until softened.

        Add Beans & Corn: Stir in the black beans and corn, followed by the cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 5-7 minutes, allowing the flavors to meld.

          Make Avocado Drizzle: While the taco filling cooks, prepare the avocado drizzle. In a blender or food processor, combine the ripe avocado, lime juice, and water. Blend until smooth and creamy. Add more water if necessary to achieve your desired consistency. Season with salt to taste.

            Assemble Taco Boats: Once the sweet potatoes are done, remove them from the oven and let cool slightly. Slice them in half lengthwise and carefully scoop out a small amount of the flesh to create a boat shape, leaving some sweet potato flesh in to enhance the flavor.

              Fill Sweet Potatoes: Spoon the warm taco filling into each sweet potato half. Top with halved cherry tomatoes and fresh cilantro. Drizzle generously with avocado sauce.

                Garnish: Add any optional toppings as desired. A sprinkle of feta cheese or some shredded lettuce adds great texture and flavor!

                  Serve: Enjoy your healthy and delicious sweet potato taco boats warm, garnished with additional cilantro, lime wedges, or hot sauce if desired.

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