Sweet potatoes are roasted and topped with taco ingredients like avocado, black beans and tomatoes, plus a vegan cashew nacho sauce! Perfect for a vegan dinner and meal-prep!
Vegan Taco Stuffed Sweet potatoes with cashew nacho sauce
These Vegan Taco Stuffed Sweet Potatoes with Cashew Nacho Sauce are so easy, quick to make and are incredibly filling. We’ve been trying really hard to incorporate a lot more plant-based meals into our rotation, but I always make sure they are really satisfying and satiating, too. We have busy schedules, so our meals need to keep us full!
And don’t even get me started on this nacho sauce. It’s honestly insane and 100x better than your typical probably-part-plastic nacho sauce. It’s so flavorful and the best part is, it won’t leave you feeling weighed down from consuming too much dairy products.
To start, I find it best to choose sweet potatoes that are large and wide so that there’s a lot of surface area to load on those toppings. If sweet potatoes aren’t your thing, you could absolutely make this recipe with regular potatoes or Japanese sweet potatoes! To roast the sweet potatoes, preheat your oven to 400 degrees. Take a fork and poke a few holes in the top of each potato and bake until tender, about 30-40 minutes.
While the sweet potatoes roast, the rest of the taco ingredients can be assembled! For mine, I love to have diced baby tomatoes, red onion, avocado, green onion, black beans and corn. I find it easiest to drain & rinse a can of black beans and then heat a skillet over medium heat. Add the beans and frozen corn, allowing to heat up. I season it with salt and pepper so that they have some flavor!
making the vegan cashew nacho sauce
The sauce is incredibly easy and all you need is a blender or food processor. First, add the cashews to a small bowl and bring some water to a boil. In the bowl, pour the water over the cashews and allow to soak for 15-30 minutes. This softens the cashews and will make the sauce much creamier instead of gritty.
The rest of the sauce ingredients are 2 garlic cloves, juice of 1 lemon, salt, pepper, nutritional yeast, oregano, paprika, cumin and some hot sauce. I used the Siete brand Original and it was perfect! Even with 2 tbsp, it was mild heat. Feel free to use whichever hot sauce you prefer, I just suggest adding a bit at a time and adjusting the heat level as you go!
To thin the sauce and get a creamy consistency, you’ll need to add water or broth as it blends. For me, it took about ¼-½ cup liquid to get it to the consistency that I wanted, but this is again up to you! I recommend slowly adding the liquid because you can always add more, but you can’t take any out.
Once the potatoes are done roasting, simply remove them from the oven, allow them to cool for a few minutes and then cut in half. You can either keep the halves together or completely separate them, depending on what you want the serving size to be! Once the potatoes are cut open, use a fork to gently mash the inside of the sweet potato. Then, load on the toppings and drizzle on some of that delicious sauce!
If you’re looking for more vegan eats, check out my Tikka Masala Lentils. It’s another favorite of mine! And as always, come say hi on Instagram and Pinterest for lots of recipe inspiration.
Vegan Taco Stuffed Sweet Potato with Cashew Nacho Sauce
Ingredients
- 4 large sweet potatoes, washed & dried
- 1/2 red onion, diced
- 1 pint baby tomatoes, diced
- 1 can black beans, drained & rinsed
- 1/2 bag frozen corn
- 2 avocados, diced
For the Cashew Nacho Sauce
- 1 cup unsalted, roasted cashews
- 2 cloves garlic
- 1 lemon, juiced
- 1.5-2 tsp salt
- 1/2-1 tsp black pepper
- 2 tbsp nutritional yeast
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp cumin
- 1-2 tbsp hot sauce
Instructions
- Preheat oven to 400. Using a fork, poke a few holes in the top of each sweet potato. Place on a baking sheet or in a baking dish and roast until fork tender, about 60 minutes, or until fork tender.
- Boil water and place cashews in a small bowl. Pour water over them and allow cashews to soak for 15-30 minutes to soften (or overnight for best results). Drain the cashews in a colander.
- In a food processor or blender, combine all of the ingredients for the cashew nacho sauce and blend until smooth, adding water (or broth) as you go to thin it out. You'll need at least 1/4-1/2 cup liquid, but add it in increments as to not water it down too much.
- In a medium skillet, sauté the black beans and corn with salt & pepper to taste to warm them.
- When potatoes are done roasting, remove from the oven, let cool for a few minutes and slice in half (either fully or keep in a "boat" shape depending on serving size). Use a fork to gently mash the inside of the sweet potatoes.
- Top with taco ingredients and drizzle the cashew nacho sauce on top.
