Avocado Taco Bowls with Sweet Potato recipe made with 6 simple and easy ingredients for a healthy and quick meal. This is a fantastic stuffed avocado recipe to make for meal prepping.
(Gluten-Free, Vegetarian, Vegan Friendly)
I’ve climbed aboard the sweet potato and Mexican spices bandwagon. It is amazing.
Generally speaking, I have no patience for time consuming meals. Ain’t nobody got the time for that. These Avocado Taco Bowls are the epitome of an easy meal. // Just what I need.
Eat healthy with minimal work. Yasssssssssss.
How to Cook with the Sweet Potatoes in our Stuffed Avocado Taco Bowls
- Make sure sweet potatoes are fork tender before placing filled avocado bowls into the oven. (They will not cook that much in the oven.)
- To quicken this process, simply cover and cook the beans and sweet potato in a pan for 8-10 minutes on low heat, stirring every so often.
It doesn’t take much for me to fall in love with a meal when it involves Mexican flavors. These flavorful Avocado Taco Bowls are no different.
This is especially true when we throw in our beloved sweet potatoes.
Mexican spices + Sweet Potatoes = DELICIOUS SWEET HEAVEN. We love using our homemade taco seasoning and then a drizzle of our copycat taco sauce.
Best Reasons to Make These Stuffed Avocado Taco Bowls!!
- You can easily swap the beans for ground beef or crockpot shredded chicken. I’ve done that before and it is good if you or a family member is not vegetarian.
- One thing I love so much about this is the leftovers.
- There is leftover filling to fill another 5-6 avocado taco bowls. This makes this recipe the perfect meal for meal prepping or quick lunches.
- You don’t have to bake the avocado taco bowls if you don’t have the resources or the time. I’ve microwaved the sweet potato & bean filling, filled the avocado, topped with my favorite toppings, and called that a lunch when the oven wasn’t an option.
Swaps to Make our Stuffed Avocados dairy-free
To make this 100% dairy-free and vegan, simply make with dairy-free cheese (or omit cheese entirely) and use dairy-free plain yogurt instead of sour cream. You’ve got options.
If you haven’t joined the sweet-potato-in-Mexican-dishes bandwagon yet, I highly advise you to jump on and try these Stuffed Avocado Taco Bowls.
Stuffed Avocado Taco Bowls with Sweet Potato Recipe
Main
Gluten Free, Vegan
Mexican
Yield: 4
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Ingredients:
- 2 avocados, sliced in half and pitted
- 2 Tablespoons olive oil
- 1 small onion, chopped (Approx 1/2 cup)
- 1 sweet potato, peeled and chopped
- 1 (15 oz) can pinto beans, drained and rinsed
- 3 Tablespoons taco seasoning
- Salt and Pepper to taste
Avocado Toppings
- 1/4 cup cheddar cheese (or dairy-free cheese), optional
- 1/4 cup green onion, chopped
- sour cream (or dairy-free option)
Directions:
- 1. Preheat oven to 400 degrees F.
- 2. Place avocados, cut side up in a 8x8 baking dish.
- 3. In a large skillet, add olive oil, sauté onions, add sweet potato, pinto beans, taco seasoning, salt and pepper. Cook over low heat and cover until potatoes are fork tender.
- 4. Spoon 2-3 Tablespoons into each avocado.
- 5. Cook for 10 minutes.
- 6. Sprinkle cheese (optional) and cook for another 5 minutes or until the cheese has melted.
- 7. Garnish with green onion and sour cream.
- 8. Serve warm.
Author: Linnie
Recipe Video:
Nutrition Information:
Calories: 300
Other nutrition information: Total Fat: 20g , Saturated Fat: 2.8g , Trans Fat: 0g , Cholesterol: 0mg , Sodium: 10mg , Total Carb: 28g , Dietary Fiber: 11g , Total Sugars: 0g , Protein: 8g
How much did you love this recipe?
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(3 votes, average: 4.67 out of 5)
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Looks vibrant and very appetizing!