A Vegan Chipotle Stuffed Sweet Potatoes recipe loaded with hearty and wholesome ingredients. Featuring baked sweet potatoes, packed with a spicy chipotle mixture, topped with sliced avocado, and drizzled with a tangy cashew sour cream. It’s a healthy vegan stuffed sweet potato recipe that is easy to make and is meal prep friendly too.
Ready for a life-changing vegan stuffed sweet potato recipe of mine? I know you are!
In all honesty, sweet potatoes are pretty much my favorite food ever and I love Mexican cuisine, so I just had to combine the two. As a result, we’ve got Vegan Chipotle Stuffed Sweet Potatoes.
This healthy stuffed sweet potato recipe truly has it all – the sweetness from the sweet potato, the spice from the chipotle bean & cauliflower duo, creaminess from the avocado, and the tangy + chilling factor from the cashew sour cream.
I’m pretty convinced that you’ll have this recipe on repeat due to the fact of how simple and delicious it is. Plus, if you’re a meal prepper, all you’ll need to do is prepare as instructed and on the last step is just separate the sweet potatoes, the chipotle stuffing, and the toppings in individual air-tight containers. That’s it!
Why You’ll Love This Vegan Stuffed Sweet Potato Recipe
- Full of Flavor: Thanks to the sweet potato, chipotle stuffing, creamy avocado, and the cashew sour cream, each bite in this vegan stuffed sweet potato recipe is packed with flavor.
- Perfect for Leftovers: Double the recipe and enjoy all week long for a quick + hearty dinner.
- Balanced Meal: From the chipotle filling to the cashew sour cream, this dish is stuffed/coated with nutrition.
Ingredients
- Organic Sweet Potato: The star of this recipe! I used garnet sweet potatoes, but you can technically use any type of potato you love! Personally, I leave the skin on, because it adds extra fiber! Just be sure to scrub them well before baking.
- Organic Black Beans: The beans are the staple for this Mexican dish & they’re full of healthy fats and plant-based protein. I used organic black beans, but you can certainly use organic pinto beans for the stuffing.
- Organic Cauliflower Rice: Along with the beans, we’ll be mixing in some cauliflower rice to add a bit of volume. Cauliflower rice isn’t technically rice, but it looks like rice. You can find organic pre-made cauliflower rice at your local health foods store.
- Organic Yellow Onion: We’ll be adding chopped yellow onion to both the chipotle mixture.
- Organic Avocado: For some extra creamines, as well healthy fats to this recipe. You can dice it, slice it, or mash it into guacamole. Whatever floats your boat!
- Organic Cashew Sour Cream: A cooling cashew sour cream gets drizzled on top of this healthy stuffed sweet potato recipe. Don’t skip it!
- Organic Spices: Chili powder, ground cumin, chipotle chili powder, sea salt, and black pepper, are the spices used to season this chipotle mixture.
- Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures.
- Organic Cilantro: Essential, but if you’re not a fan you can leave it out or add more!
How To Make
- Roast the Potatoes. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 45 – 55 minutes.
- Filling. In a skillet, add the oil, chopped onions, and minced garlic. Cook for 2 – 3 minutes, stirring often. Add in the cauliflower rice, black beans, and spices. Cook for 5 minutes.
- Cashew Sour Cream. Add all ingredients to a high speed blender. Blend until smooth and creamy.
- Assemble. When the sweet potatoes are fork tender, remove from the oven and let rest for 5 minutes. Slice the sweet potatoes in half lengthwise, carefully keeping them intact. Pinch the sides together to squeeze and open up the center. Fluff it with a fork. Top with chipotle mixture, sliced avocado, a drizzle of the cashew sour cream, and fresh cilantro. Enjoy!
Tips for Making Vegan Stuffed Sweet Potatoes Perfectly
- Bake the Sweet Potato First: While the sweet potatoes are baking in the oven you can prepare the sweet potato stuffing and the cashew sour cream.
- Use Large Even-Sized Sweet Potatoes: You want to make sure the sweet potatoes have enough room in them to stuff. If you use small or thin sweet potatoes it will make it more difficult to stuff them. Try to get sweet potatoes that are all the same size and shape so they all cook evenly.
- Poke Holes in the Sweet Potatoes: It’s best to poke holes in the sweet potatoes before baking. This allows the steam to escape from the potatoes while they cook. Although it is rare, this will prevent the chance of your sweet potato exploding in the oven!
- Organic Black Beans: I used organic black beans, but organic pinto beans will also work.
- Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the sour cream is creamy and smooth.
Storing & Reheating
As mentioned above, this Vegan Chipotle Stuffed Sweet Potatoes recipe is perfect for leftovers & meal prep! Just be sure to let the sweet potato and filling cool completely before transferring to separate air-tight glass containers.
Fridge Storage. Transfer to sweet potato, filling, and sauce, to separate air-tight glass containers. Refrigerate for up to 4 days.
Reheating. To reheat, preheat the oven to 350 degrees F. On a baking sheet, stuff the sweet potato with the filling and place in the oven for about 15 minutes, until warmed through. To serve, pair with the cashew sour cream.
More Mexican Recipes You’ll Love
- Vegan Burrito Bowls with Shredded Mexican Jackfruit
- Vegan Sweet Potato Burrito Bowls
- Vegan Red Enchilada Rice
- Butternut Squash Burrito Bowls
- Cauliflower Rice Burrito Bowls
- Vegan Green Enchilada Rice
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Vegan Chipotle Stuffed Sweet Potatoes
- Prep Time: 10
- Cook Time: 45
- Total Time: 55
- Yield: 3 1x
- Category: Main Dish
- Method: Bake
- Cuisine: Mexican
- Diet: Vegan
Description
A Vegan Chipotle Stuffed Sweet Potatoes recipe loaded with hearty and wholesome ingredients. Featuring baked sweet potatoes, packed with a spicy chipotle mixture, topped with sliced avocado, and drizzled with a tangy cashew sour cream. It’s a healthy vegan stuffed sweet potato recipe that is easy to make and is meal prep friendly too.
Ingredients
Always opt for organic ingredients.
SWEET POTATOES
- 3 large sweet potatoes
CHIPOTLE FILLING
- 1 tbsp avocado oil
- 2 garlic cloves, minced
- ½ yellow onion, chopped
- 2 cups frozen cauliflower rice
- 1 (15-oz) can black beans
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp chipotle chili powder
- Black pepper & sea salt, to taste
CASHEW SOUR CREAM
- ½ cup raw cashews
- ½ cup filtered water
- 1 tbsp lemon juice
- 2 tsp apple cider vinegar
- Sea salt & black pepper
TOPPINGS
- Ripe avocados, sliced
- Fresh cilantro
Instructions
- Roast the Potatoes. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 45 – 55 minutes.
- Filling. In a skillet, add the oil, chopped onions, and minced garlic. Cook for 2 – 3 minutes, stirring often. Add in the cauliflower rice, black beans, and spices. Cook for 5 minutes.
- Cashew Sour Cream. Add all ingredients to a high speed blender. Blend until smooth and creamy.
- Assemble. When the sweet potatoes are fork tender, remove from the oven and let rest for 5 minutes. Slice the sweet potatoes in half lengthwise, carefully keeping them intact. Pinch the sides together to squeeze and open up the center. Fluff it with a fork. Top with chipotle mixture, sliced avocado, a drizzle of the cashew sour cream, and fresh cilantro. Enjoy!
Notes
Bake the Sweet Potato First: While the sweet potatoes are baking in the oven you can prepare the sweet potato stuffing and the cashew sour cream.
Use Large Even-Sized Sweet Potatoes: You want to make sure the sweet potatoes have enough room in them to stuff. If you use small or thin sweet potatoes it will make it more difficult to stuff them. Try to get sweet potatoes that are all the same size and shape so they all cook evenly.
Poke Holes in the Sweet Potatoes: It’s best to poke holes in the sweet potatoes before baking. This allows the steam to escape from the potatoes while they cook. While it is rare, it will prevent the chance of your sweet potato exploding in the oven!
Organic Black Beans: I used organic black beans, but organic pinto beans will also work.
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the sour cream is creamy and smooth.
Storing & Reheating. Transfer to sweet potato, filling, and sauce, to separate air-tight glass containers. Refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. On a baking sheet, stuff the sweet potato with the filling and place in the oven for about 15 minutes, until warmed through. To serve, pair with the cashew sour cream.
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