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In recent years, taco boats have surged in popularity as a healthy, customizable meal option that caters to a variety of dietary preferences. These delightful handheld creations not only serve as a convenient vessel for your favorite fillings but also encourage creativity in the kitchen. Whether you're looking for a quick weeknight dinner, a vibrant addition to your meal prep, or a standout dish for your next gathering, taco boats can be adapted to suit any occasion. Today, we’re diving into a delicious recipe for Sweet Potato Taco Boats with Avocado Drizzle, a dish that beautifully combines the sweet, earthy flavors of roasted sweet potatoes with a refreshing avocado topping.

Sweet Potato Taco Boats with Avocado Drizzle

Discover the deliciousness of Sweet Potato Taco Boats with Avocado Drizzle, a healthy, customizable meal perfect for any occasion. Enjoy roasted sweet potatoes filled with protein-packed black beans, crunchy corn, and fresh veggies, topped off with a creamy avocado drizzle for a burst of flavor. This recipe is not only nutritious but also invites creativity in the kitchen, making it a fantastic choice for weeknight dinners, meal prep, or gatherings with friends and family. Dive into this vibrant dish that celebrates wholesome ingredients and delightful flavors!
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Ingredients
  

2 large sweet potatoes

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper, to taste

1 cup cooked black beans (canned or homemade)

1 cup corn (frozen or fresh)

1/2 cup diced tomatoes

1/2 cup diced red onion

1/2 cup shredded cheese (cheddar or vegan alternative)

Fresh cilantro, for garnish

Lime wedges, for serving

For the Avocado Drizzle:

1 ripe avocado

1/4 cup Greek yogurt or dairy-free yogurt

Juice of 1 lime

Salt, to taste

Water, as needed for consistency

Instructions
 

Preheat your oven to 400°F (200°C).

    Prepare the sweet potatoes: Wash the sweet potatoes thoroughly and pierce them several times with a fork. Place them on a baking sheet and bake for 40-50 minutes or until fork-tender.

      Make the seasoning: While the sweet potatoes are baking, combine the olive oil, cumin, smoked paprika, chili powder, salt, and pepper in a large mixing bowl.

        Mix the filling: Once the sweet potatoes are done, let them cool slightly. In the same bowl, incorporate cooked black beans, corn, diced tomatoes, and diced red onion into the seasoned olive oil mixture. Mix well to ensure the ingredients are evenly coated.

          Prepare the avocado drizzle: In a blender or food processor, combine the avocado, Greek yogurt, lime juice, and salt. Blend until smooth, adding water a tablespoon at a time until you reach your desired consistency. Taste and adjust seasoning if needed.

            Assemble the taco boats: Cut each sweet potato in half lengthwise and gently fluff the insides with a fork, creating a small boat. Spoon the filling mixture generously onto the sweet potato halves.

              Top and bake: Sprinkle the shredded cheese over the filled sweet potato halves. Place them back in the oven for an additional 10-15 minutes until the cheese is melted and bubbly.

                Serve: Remove from the oven, drizzle with the avocado sauce, and garnish with fresh cilantro. Serve with lime wedges on the side for an extra zesty kick.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4