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In recent years, there has been a noticeable shift toward healthier eating habits, with many individuals and families opting for plant-based meals that are not only good for the body but also exciting to the palate. This trend is largely driven by an increasing awareness of the health benefits associated with a diet rich in fruits, vegetables, and whole grains. Among the many delightful options available, Sweet Potato Taco Boats with Avocado Drizzle stand out as a vibrant, delicious, and nutritious choice that appeals to both vegans and omnivores alike.

Sweet Potato Taco Boats with Avocado Drizzle

Discover a deliciously healthy twist on taco night with Sweet Potato Taco Boats topped with a creamy avocado drizzle. These vibrant taco boats combine roasted sweet potatoes with a savory filling of black beans, corn, and fresh vegetables, offering a satisfying meal that's both nutritious and flavorful. Packed with vitamins, fiber, and plant-based protein, this dish is perfect for everyone, ensuring you enjoy your meals without compromising on health. Try this colorful recipe for a fun and wholesome dinner!
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Ingredients
  

2 medium sweet potatoes

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup black beans (canned, drained, and rinsed)

1 cup corn kernels (frozen or fresh)

1/2 red onion, diced

1/2 bell pepper, diced (any color)

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

1 lime, juiced

1 avocado

1/4 cup Greek yogurt (or vegan yogurt for a dairy-free option)

1 clove garlic, minced

1 tablespoon lime juice

1 tablespoon water (or more for desired consistency)

Instructions
 

Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and poke several holes in each with a fork. Place them on a baking sheet and bake for about 45-50 minutes, or until they're tender when pierced with a fork.

    Make the Filling: While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until they begin to soften. Stir in black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 4-5 minutes until everything is heated through. Remove from heat and stir in the cherry tomatoes and cilantro. Add lime juice and mix well.

      Prepare Avocado Drizzle: In a blender or food processor, combine the avocado, Greek yogurt, garlic, lime juice, and water. Blend until smooth and creamy. Adjust the consistency with more water if necessary, and season with salt to taste.

        Assemble Taco Boats: Once the sweet potatoes are done, let them cool slightly. Carefully slice them in half lengthwise and scoop out a small amount of the flesh (optional) to create a boat shape. Fill each sweet potato half with the bean and corn mixture.

          Drizzle and Serve: Generously drizzle the avocado sauce over the filled sweet potato tacos. Garnish with extra cilantro, if desired. Serve warm and enjoy your delicious taco boats!

            Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings