Mexican Stuffed Sweet Potato

Author: Sarah Cobacho | Posted: May 1, 2022

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Mexican Stuffed Sweet Potato on a bowl with avocado

We’ve been making this recipe since we first went vegan 5 years ago. It’s one of the first meals we learnt to put together back then, and it’s so simple and delicious it’s still on the menu to this day. I love that there is almost no cooking involved. Bake, chop, stir, and it’s ready!

You’ll see in the recipe below I’ve included measurements for the spices, but if you’re new to cooking or just like to save time in the kitchen and keep it simple, I recommend getting a pre-made spice mix. Spices are full of antioxidants and phytonutrients, with loads of health benefits. They are super cheap and take any food to the next level. It can be slightly intimidating at first if you see a recipe with 10 different spices and only know or have 3 of them on hand, so don’t hesitate to swap it up for store-bought mixes. I always have some in my cupboard.

Stuffed Sweet Potato (Mexican)

Mexican Stuffed Sweet Potato on a bowl with avocado
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
A simple, delicious meal with minimal cooking. Bake, chop, stir, and it’s ready! Perfect for those new to cooking or looking for a quick, nutritious meal.
By Sarah Cobacho (


Servings 2


  • 1 medium sweet potato
  • 1 cup red kidney beans
  • 3 green onion
  • ½ cup corn
  • ½ cup roasted red capsicum
  • 1 lime, juiced
  • ½ cup coriander leaves
  • 1 tbsp chopped pickled jalapeños (optional)
  • ¼ tsp chilli powder
  • 1 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • ½ avocado
  • 2 cups baby spinach
  • pickled onions to taste


  • Preheat the oven to 200C (392F). Cut the sweet potato in half lengthwise and bake in the oven for 40 minutes, or until tender when pierced with a fork.
  • While the potato is baking, chop the green onions, coriander, and roasted red capsicum. Add these to a mixing bowl along with the kidney beans, corn, lime juice, and spices. Mix until well combined.
  • Once the potatoes are cooked, scoop out the middle fleshy part and add it to the bean mixture. Stir well to combine.
  • Fill the hollowed-out potatoes with the bean mixture. Serve with baby spinach, slices of avocado, and pickled onions. Enjoy your nutritious and delicious meal!
Per Serving
Calories 499kcalCarbohydrates 95gProtein 18gFat 8gSodium 871mgFiber 20gVitamin A 2082IUVitamin C 86mgCalcium 215mgIron 6mg
COURSE Main Course
CUISINE Mexican-Inspired
KEYWORDS Easy Dinner, High Protein, Nutrient-Rich, Quick Meal
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