These easy vegan tex mex stuffed sweet potatoes take just 30 minutes to make are super filling. Mostly made from pantry items, budget friendly, and Top 8 Allergen Free.
Dinner sometimes is super hard to figure out. You feel like you’ve had all the same things. You don’t have a lot of time. You’re trying to do a pantry meal . Whatever the reason is, it’s just hard sometimes. These Vegan Tex-Mex Stuffed Sweet Potatoes are here to save the day.
This dish is based on our Vegan Instant Pot Tex-Mex Rice meal that we have almost every single week. We are swapping the rice for sweet potatoes for a twist and it’s just as delicious!
It all comes together in just minutes and can easily be prepared ahead of time.
This recipe is vegan/plant based. But it’s also completely gluten free, we share below an oil free option, and there are no Top 8 allergens in this vegan dinner recipe.
Our kids even request this one, so you know it’s a hit!
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WHAT INGREDIENTS DO YOU NEED FOR VEGAN TEX-MEX STUFFED SWEET POTATOES?
You only need 10 ingredients for this absolutely delicious and easy vegan dinner idea.
Full amounts in the printable recipe card below.
- Olive oil (sub for veg stock if oil free)
- Sweet Potatoes (1 per person, up to 6 *More than 6 we’d recommend doubling the rest of the ingredients)
- Red bell pepper
- Red onion
- Garlic cloves
- Vegetable Stock
- Fire roasted tomatoes
- Black Beans
- Corn
- Cumin
- Taco Seasoning
Are these vegan stuffed sweet potatoes spicy?
We do not think this is spicy at all; however, everyone’s taste buds will be different.
We have put in 2 tablespoons of a spicy salsa to add more heat, if you would like to make this spicier. You could also add 2 tablespoons of diced jalapeños too.
We prefer to make the recipe as is and add jalapeños on top so that people (i.e., our kids) don’t think it’s too spicy and we can adjust the levels on our own.
HOW DO YOU MAKE VEGAN INSTANT POT TEX-MEX RICE?
We love easy recipes and this is one of them. The hardest thing is chopping all your vegetables.
To start, poke holes into your sweet potatoes. Then, place 1 cup water and the trivet into your Instant Pot. Place sweet potatoes onto the trivet.
Put your instant pot lid onto the body and close the lid. Make sure that the pressure valve is sealed. Then, press manual and cook on high pressure for 15 minutes.
Chop all the vegetables.
Pour oil or veg stock into a skillet over medium heat. Add in your onions and peppers, cooking 3 minutes or until translucent. Throw in the garlic and sauted for 1 minute.
Add in your cumin and taco seasoning. Stir together. Then, in with your tomatoes, corn and beans. Stir together again. Let cook until heated through. Turn off and wait for sweet potatoes to be done.
When the time goes off, let the pressure naturally release for 10 minutes then move valve to release. *If you are not sure about this, please read your manual.
Slice a slit into the top of the sweet potato and then fluff up the sweet potato. Add some of the skillet mixture onto the potato.
Add any additional toppings like lime juice, cilantro, vegan cheese or sour cream, salsa and more.
DO I HAVE TO MAKE THE SWEET POTATOES IN THE INSTANT POT?
You do not! You could also cook for 45-60 minutes at 425 degrees F or until a fork pierces through easily.
CAN I PREP THIS VEGAN TEX-MEX STUFFED SWEET POTATOES AHEAD?
Yes! This can be made ahead of time. In fact, if you store it in an air tight container, this can be stored for up to 7 days. It’s absolutely perfect for those of you who meal prep.
DO I HAVE TO USE SWEET POTATOES?
You do not. You could do regular baked potatoes, rice, quinoa, or even just put into tortilla shells.
CAN THIS BE TOP 8 ALLERGY FRIENDLY INSTANT POT TEX-MEX RICE?
This recipe as written is already Top 8 Allergen Friendly; however, it’s important to know that you should always double check your ingredients. For example, some taco seasoning have wheat or even dairy in them, so just double check.
Also, if you are corn free, you can just omit the corn in this recipe.
WHAT ARE OTHER VEGAN DINNER IDEAS I SHOULD TRY?
If you love this easy dairy free dinner recipe, you may be wondering what other dairy free dinner ideas we have. Here are some ideas we have (all are vegan):
- Chorizo Vegan Burritos
- Dairy Free Taco Casserole
- Dairy Free Pizza
- Vegan Italian Meatballs
- Dairy Free Alfredo
- Dairy Free Nachos
- Easy Dairy Free Spinach & Walnut Pesto
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Vegan Tex-Mex Stuffed Sweet Potatoes
Ingredients
- 2 tbsp olive oil (sub for veg stock if oil free)
- 4-6 small sweet potatoes (2 in width – bigger potatoes will need longer cook time)
- 1 Red Bell Pepper, diced
- 1 Red Onion, diced
- 4 Garlic cloves, minced
- 1 tsp Cumin
- 1 tbsp Taco Seasoning
- 1 1/2 cups Vegetable Stock
- 14.5 oz can of Fire Roasted Tomatoes
- 14.5 oz can of Black Beans, drained and rinsed
- 14.5 oz can of Corn, drained and rinsed
Optional Toppings
- Limes
- Cilantro
- vegan cheese or sour cream
- diced tomatoes
- avocado
Instructions
- Poke holes into sweet potatoes. Then, place 1 cup water and the trivet Instant Pot. Place sweet potatoes onto the trivet.
- Put instant pot lid onto the body and close the lid. Make sure that the pressure valve is sealed. Then, press manual and cook on high pressure for 15 minutes.
- Chop the red pepper, onions, and garlic.
- Pour oil or veg stock into a skillet over medium heat. Add in onions and peppers, cooking 3 minutes or until translucent.
- Throw in the garlic and sauted for 1 minute.
- Add cumin and taco seasoning. Stir together.
- Add tomatoes, corn and beans. Stir together again.
- Let cook until heated through. Turn off and wait for sweet potatoes to be done.
- When the time goes off, let the pressure naturally release for 10 minutes then move valve to release. *If you are not sure about this, please read your manual.
- Slice a slit into the top of the sweet potato and then fluff up the sweet potato. Add some of the skillet mixture onto the potato.
- Add any additional toppings like lime juice, cilantro, vegan cheese or sour cream, salsa and more.
Video
Notes
Nutrition
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