These Mexican stuffed sweet potatoes are a vegetarian dream meal! The sweet potatoes get super creamy and caramelized when roasted, and their flavor pairs beautifully with Mexican spices. Plus, learn some easy ways to increase your vegetable consumption!

Mexican stuffed sweet potatoes

These Mexican stuffed sweet potatoes are so fitting for Meatless Monday! As a Registered Dietitian, few things bring me more joy than helping people fill their plates with more vegetables. The USDA recommends we eat at least three cups of vegetables per day, but a majority of Americans (about 90 percent!) do not meet this recommendation.

Good nutrition is a proactive practice for better health outcomes throughout the life cycle. Plant focused diets have been associated with a plethora of health benefits, such as weight control, longevity, and reducing the risk of several chronic diseases. One of my favorite parts of my job is to educate people about this, and get them excited to eat more vegetables!

Benefits of a Plant-Focused Diet

  • Fruits and vegetables are full of powerful vitamins and minerals that we all need, as well as antioxidants for anti-inflammatory effects.
  • Plant foods are naturally low in calories and fat and rich in fiber, so they fill us up without consuming excess energy. This helps greatly with weight control!
  • Dietary patterns that are high in plant foods, like the Mediterranean diet, are associated with lower risk of chronic diseases, including cardiovascular disease, Type 2 diabetes, and certain cancers.
  • Eating mostly plants is better for the environment! Plants use far less resources and produce lower emissions than animals. Take it one step further, and seek out locally grown produce to have the lowest environmental impact.
Mexican stuffed sweet potatoes

My favorite veggie burger company feels the same way about good nutrition! They are just as passionate about vegetables as any dietitian I know. They just created an incredible resource, called the Veggie Tracker, to help people adopt good nutrition habits for a lifetime.

The Veggie Tracker provides a platform where you can easily log your daily vegetable intake, with a goal of eating three cups of veggies per day. The website also includes tons of veggie-forward recipes and resources to help make these positive changes stick! When you sign-up, you’ll also receive a free e-book, a seven day meal plan, and have access to a private Facebook group monitored by a nutritionist! Plus, you’ll be eligible for some awesome prizes 🙂

Mexican Stuffed Sweet Potatoes

Easy Ways to Increase Vegetable Consumption

  • Swap out half your spaghetti for zucchini noodles
  • Add spinach to a fruit smoothie
  • Use vegetables as a base for soups and stews
  • Try using cauliflower rice in stir fries, or use cauliflower pizza crust for pizzas
  • Make a vegetable omelet or frittata
  • Try baking with different vegetables
  • Swap out bread, wraps, or buns for collard greens or lettuce
  • Dip crunchy veggies into a delicious homemade sauce or dip
  • Add vegetables to traditionally meat heavy dishes, like lasagna
  • Make stuffed peppers
  • Or, make these delicious stuffed sweet potatoes!
Mexican stuffed sweet potatoes

These stuffed sweet potatoes are a super easy way to turn any veggie skeptic into a veggie lover! The sweet potatoes are roasted to caramelized perfection, then stuffed with a delicious mixture of corn, bell pepper, green onion, and Dr. Praeger’s. These are AMAZING, and one of my absolute favorites! Add some quick guacamole and cilantro, and you have yourself a perfect plant-based meal.

Mexican stuffed sweet potatoes

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Mexican Stuffed Sweet Potatoes (Vegan, Gluten Free)

These Mexican stuffed sweet potatoes are a vegetarian dream meal!

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: serves 3 1x
  • Category: main dish


  • 3 medium to large sweet potatoes
  • 1 tbsp avocado oil
  • 1 bell pepper, chopped
  • 2 green onions, sliced thin
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 cup corn (about 1 ear)
  • 2 Dr. Praeger’s black bean quinoa burgers
  • 1/2 cup red enchilada sauce
  • 1 large ripe avocado
  • 1 tsp garlic powder
  • Juice of 1 lime
  • 1/2 cup fresh cilantro leaves, finely chopped
  • Salt


  1. Preheat oven to 425 degrees F. Line a baking dish with parchment paper.
  2. Use a fork to poke several holes in each sweet potato. Roast for 45 minutes – 1 hour, until fork tender.
  3. While sweet potatoes cook, prepare the veggie burgers according to package instructions.
  4. Heat avocado oil on medium heat in a large skillet. Add bell pepper, green onion, cumin, and chili powder. Cook, stirring occasionally, for 3-5 minutes. 
  5. Chop cooked veggie burgers into small bite size pieces, and add to the skillet, along with the corn.
  6. Remove from heat, and stir in enchilada sauce.
  7. Prepare the quick guacamole by mashing together avocado, garlic powder, lime juice, cilantro, and salt to taste until smooth.
  8. Slice cooked sweet potatoes in half. Top each half with about 1/3 cup of the filling. Serve with scoop of guacamole and extra cilantro if desired.

Keywords: mexican stuffed sweet potato, vegan, gluten free, plant based

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Thank you Dr. Praeger’s for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.