Loaded Sweet Potato Taco Bowls

 

When we’re looking for something healthy and satisfying to eat, sweet potatoes are always top of the list. Here, we’ve given this versatile vegetable the “twice baked” treatment and loaded it up with all of our favorite taco fixings like chorizo, black beans, Mexican crema and shredded cheese. To keep things fresh and interesting, these baked beauties are then finished with a crowning dollop of guacamole and a vibrant, crunchy slaw. Think of these guys like a loaded potato skin, but so much better. Serve them as a healthy mid-week dinner, or use smaller sweet potatoes and serve as a filling game day snack. Also, at around $25 in grocery costs, this recipe makes for an incredibly affordable weeknight family dinner.

 
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Serves 4

  • 4 large sweet potatoes

  • 2 Tablespoons extra-virgin olive oil

  • Kosher salt and pepper

  • ½ pound fresh ground chorizo

  • ½ cup Mexican crema

  • 1 teaspoon garlic powder

  • 2 cups shredded Mexican cheese blend

  • 2 Tablespoons fresh lime juice, plus wedges for serving

  • 1 cup rinsed and drained canned black beans

  • 3 Tablespoons mayonnaise

  • ½ teaspoon ground cumin

  • 3 cups packed very thinly sliced red cabbage (about ½ small head)

  • 1 serrano pepper or small jalapeño, thinly sliced

  • 2 scallions, thinly sliced on the bias

  • ½ cup cilantro leaves, plus small sprigs for garnish

  • 1 large avocado – halved, pitted, peeled and chopped

  • Hot sauce, for serving

    1. Preheat the oven to 400°F and line a large rimmed baking with foil. Prick the sweet potatoes all over and rub with 1 tablespoon of the olive oil. Season with salt. Arrange the potatoes on the prepared baking sheet and bake until fork tender, 45 minutes to 1 hour. Let the potatoes sit until cool enough to handle.

    2. Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of olive oil. Add the chorizo and cook over moderately-high heat, breaking up the meat with a spatula, until browned and just cooked through, about 5 minutes.

    3. When the potatoes are cool enough to handle, cut the top quarter off of each potato. Using a spoon, scoop the pulp from the potatoes into a large bowl, leaving a ¼-inch layer of pulp on the skin. Return the potato shells to the baking sheet.

    4. Using a handheld masher or a large fork, mash the potato pulp until smooth. Add the Mexican crema, garlic powder and 1 cup of the cheese and mash until smooth. Season with salt and pepper. Spoon the potato mixture back into the potato bowls. Top with black beans, ground chorizo and the remaining cheese. Return the potatoes to the oven and bake until hot and the cheese is melted, 12 to 15 minutes more.

    5. Meanwhile, in a large bowl, whisk the mayonnaise with the cumin and 1 tablespoon of the lime juice. Season with salt and pepper. Add the cabbage, scallions, jalapeño and cilantro leaves and toss to coat. Season with salt and pepper.

    6. In a small bowl, mash the chopped avocado with the remaining 1 tablespoon of lime juice until very smooth. Season the guacamole with salt and pepper.

    7. Transfer the loaded potatoes to four plates. Top each potato with a dollop of guacamole and some of the red cabbage slaw. Garnish with small cilantro sprigs and serve right away, passing lime wedges, hot sauce and any remaining slaw at the table.

     

     

    NOTE

    This recipe is very easy to customize based on your dietary preferences. You can swap out the chorizo for ground turkey, or leave the meat out altogether and add sautéed greens for a vegetarian version. Dairy free? Skip the cheese and crema and bind the filling with olive oil, vegan sour cream or dairy-free cheese.