Zesty Mexican Baked Sweet Potato Boats (Vegan & Gluten-Free)

Baked Sweet Potato Boats Recipe

Description:
Baked Sweet Potato Boats are a delightful gluten-free and vegan side dish bursting with vibrant flavors and wholesome goodness. Loaded with a mix of nutrient-rich vegetables, protein-packed black beans, and a zesty Mexican-inspired dressing, this dish is as healthy as it is satisfying. The creamy cashew-based sour cream adds a luscious finish, making it a perfect light meal or accompaniment. This recipe is easy to prepare, filling without being heavy, and showcases a medley of bold spices and fresh ingredients.

Recipe Details

Cuisine: Indian
Course: Side Dish
Dietary Preference: Vegetarian, Gluten-Free, Vegan-Friendly

Ingredients

Main Ingredients

Ingredient	Quantity
Black beans	1 cup, cooked, rinsed, and drained if canned
Onion	½, finely diced
Tomato	1, seeded and finely diced
Green Bell Pepper (Capsicum)	¼ cup, finely diced
Red Bell Pepper (Capsicum)	¼ cup, finely diced
Coriander (Dhania) Leaves	¼ cup, chopped
Pickled Jalapeños	5, chopped
Sweet Corn	½ cup, steamed and cooled
Sweet Potatoes	4, medium-sized
Extra Virgin Olive Oil	As needed
Red Chili Sauce	As required

Dressing Ingredients

Ingredient	Quantity
Red Chili Powder	1 teaspoon
Cumin Seeds (Jeera)	½ teaspoon
Dried Oregano	½ teaspoon
Sugar	1 teaspoon
Black Pepper Powder	A pinch
Garlic	1 clove, finely minced
Apple Cider Vinegar	1 tablespoon
Red Wine	1–2 teaspoons
Extra Virgin Olive Oil	1 tablespoon
Salt	To taste

Cashew Sour Cream Ingredients

Ingredient	Quantity
Cashew Nuts	¼ cup, soaked for an hour
Apple Cider Vinegar	1 teaspoon
Lemon Juice	1 teaspoon
Lemon Zest	1 teaspoon (optional but preferred)
Water	1 tablespoon
Salt	To taste

Preparation Time

Prep Time	Cook Time	Total Time
10 minutes	60 minutes	70 minutes

Instructions

Bake the Sweet Potatoes:
- Preheat your oven to 200°C (400°F).
- Lightly grease the sweet potatoes with olive oil and arrange them on a baking tray.
- Bake for 45–60 minutes, or until tender when pierced with a fork.
Prepare the Cashew Sour Cream:
- In a small blender jar, combine the soaked cashew nuts, apple cider vinegar, lemon juice, lemon zest (if using), water, and salt.
- Blend until smooth and creamy. Adjust consistency with additional water if needed. Set aside.
Make the Dressing:
- In a small mixing bowl, whisk together apple cider vinegar, red wine, and olive oil until emulsified.
- Add red chili powder, cumin seeds, dried oregano, sugar, black pepper powder, and minced garlic.
- Continue whisking until all ingredients are well incorporated.
Prepare the Salad Filling:
- In a large mixing bowl, combine the black beans, diced onion, tomato, green bell pepper, red bell pepper, coriander leaves, pickled jalapeños, and steamed sweet corn.
- Drizzle the prepared dressing over the salad and toss gently to coat.
Assemble the Sweet Potato Boats:
- Once the sweet potatoes are cooked, use a fork to gently create a cavity in the center of each potato.
- Fill the cavity with the prepared salad mixture, packing it in generously.
Add Final Touches:
- Drizzle the cashew sour cream over the filled sweet potatoes.
- Add a splash of red chili sauce for an extra kick if desired.
Serve:
- Serve the Baked Sweet Potato Boats warm, garnished with additional coriander leaves for a fresh pop of color.

Nutritional Information (Per Serving)

Nutrient	Approximate Value
Calories	250–300 kcal
Protein	6–8 g
Carbohydrates	45–50 g
Fats	8–10 g
Fiber	8–10 g
Vitamin A	High
Vitamin C	High

Tips for Success

For added texture, lightly toast the black beans in a skillet before mixing into the salad.
The cashew sour cream can be prepared in advance and stored in the refrigerator for up to 3 days.
To make this dish extra indulgent, sprinkle some vegan cheese over the filled sweet potatoes and bake for an additional 5 minutes before serving.

Enjoy these flavorful, nutrient-packed Baked Sweet Potato Boats as a wholesome lunch or a vibrant side dish that’s sure to impress!