This fantastic Sweet Potato Taco Boat recipe will introduce you to a great new way to enjoy tacos. The sweetness of the sweet potato goes great with the taco seasoning. We also make this recipe vegan friendly using tofu in place of ground beef.
Sweet Potato Taco Boat
It has been a while since we have had a taco recipe on our site. This one is a little unconventional but still has a ton of great flavor and is quickly becoming a favorite of ours. Sweet potatoes are not only sweet they also pack a nutritious punch. There are loads of both vitamin C and A as well as a healthy portion of fiber.
Preparing the sweet potato
To start this recipe, it is best to begin with the sweet potatoes. Preheat your oven to 425º and clean two large sweet potatoes by scrubbing gently under water, making sure to remove any remaining dirt. Cut the sweet potatoes in half and remove the seeds and any stringy pulp. Drizzle your favorite vegetable oil, we prefer avocado oil, over them until they are covered. This will make for a crispier skin to hold the boat together. Sprinkle with salt and place flat side down on a foil covered baking sheet. Place the sweet potatoes in the oven and set your timer for 45 minutes. If you happen to be in a rush, you can also cook your potatoes in the microwave for 4 to 5 minutes until they are tender and can easily be pierced by a fork.
Preparing the tofu
While the potatoes are baking, it is time to work on our protein. For this recipe we are keeping it vegan by using extra firm tofu. Remove the tofu from it packaging and drain any excess water and lightly press the tofu over the sink to expel more of the water. Using your fingers, crumble the tofu into a bowl. Tofu can be eaten immediately and does not necessarily need to be cooked. This isn’t like other meats that need to be brought to a certain temperature before it is safe to be eaten. Next, we will add our seasoning to the tofu to give it the flavor profile that we are looking for. We mix 1 tbsp. of tomato paste, 2 tbsp. of taco seasoning and 1 tbsp. of nutritional yeast into the bowl with the tofu. The nutritional yeast not only gives it more of an umami flavor but also provides a number of nutrients that you would normally get from ground beef like B12 and protein. Next we fry up the crumbled tofu in a hot frying pan with 2 tbsp. of cooking oil, again we like to use avocado oil for it’s high smoking point. The tofu will cook quickly and only takes approximately 5 to 7 minutes.
Finally, while the sweet potatoes finish baking, finish off your topping. Heat up a can of black beans and a can of whole kernel sweet corn. Dice a medium tomato, a red onion, avocado and chop a small bunch of cilantro.
Put it all together
When the sweet potatoes are finished baking, remove them from the oven and scoop out the cooked sweet potato in bowl. Add the corn, black beans, onion and tomato to the bowl with the scooped out sweet potato. Gently mix all of the ingredients together and then spoon back into the potato skins. Top with the fried tofu, avocado and cilantro.