Description
Tender oven-baked sweet potatoes stuffed with a savory taco-style chicken, bean, and corn filling, then finished with creamy yogurt, fresh herbs, and a squeeze of lime for a cozy, colorful, and satisfying meal.
Ingredients
Scale
- 4 medium sweet potatoes (about 250 g each)
- 2 tablespoons olive oil
- 400 g ground chicken
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 2 tablespoons tomato paste
- 120 ml vegetable broth
- 240 g black beans, cooked or canned, drained and rinsed
- 120 g corn kernels, fresh or frozen
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 120 g Greek yogurt, for topping
- 20 g fresh cilantro, chopped
- 30 ml fresh lime juice
Instructions
- Preheat the oven to 200°C, pierce the sweet potatoes several times with a fork, rub with 1 tablespoon olive oil, and bake for 40 to 45 minutes until very tender.
- Heat the remaining olive oil in a large skillet over medium heat, add the diced onion, and cook for 4 to 5 minutes until soft and translucent.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the ground chicken, breaking it up with a spoon, and cook for 5 to 6 minutes until fully cooked.
- Sprinkle in the cumin, smoked paprika, and chili powder, stirring well to coat the meat evenly.
- Mix in the tomato paste and vegetable broth, then let the mixture simmer for about 5 minutes until slightly thickened.
- Fold in the black beans and corn, season with salt and black pepper, and cook for another 3 to 4 minutes until heated through.
- Slice each baked sweet potato open lengthwise, fluff the inside with a fork, and spoon the taco filling generously on top.
- Finish with Greek yogurt, chopped cilantro, and a squeeze of fresh lime juice before serving.
Notes
- Fluff the sweet potato flesh before stuffing so the filling settles into every bite.
- Taste the taco filling before assembling and adjust seasoning if needed.
- Add toppings just before serving to keep textures fresh.
- The filling can be made ahead and reheated gently with a splash of broth.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 420
- Sugar: 9 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 9 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: taco stuffed sweet potatoes, sweet potato taco bowl, healthy stuffed sweet potatoes, easy taco dinner, gluten free dinner