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Taco Stuffed Sweet Potatoes with Roasted Brussels Sprouts

Prep time: ~15 min | Cook time: ~40 min

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**This will update grocery list and recipe quantities**

Ingredients

  • 4 medium sweet potato
  • 3 tbsp olive oil
  • 2 15 oz can black bean
  • 1/2 whole red onion
  • 2 clove garlic
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 cup corn kernel
  • 1 whole lime
  • 1/4 cup cilantro
  • 1 whole avocado
  • 1/2 cup pico de gallo
  • 1/2 cup plain greek yogurt
  • 1 cup cheddar cheese
  • 1 lb brussels sprout (Side: Roasted Brussels Sprouts)

Tips & Substitutions

  • Substitute: pinto beans for black beans
  • Roast vegetables while sweet potatoes cook to keep everything ready at the same time.
  • Warm beans gently to avoid drying them out.

Instructions

  1. Prep: Preheat oven to 425°F. Scrub 4 sweet potatoes and pierce each several times with a fork. Dice 0.5 red onion, mince 2 garlic cloves, chop 1/4 cup cilantro, dice 1 avocado, and drain 2 15 oz can black bean.
  2. Roast sweet potatoes: Place potatoes on a baking sheet and roast 40 minutes until very tender.
  3. Side: Roasted Brussels Sprouts – Toss 1 lb brussels sprout with 1 tbsp olive oil, season with salt and pepper, and spread on a second baking sheet. Add to the oven for the last 20 minutes of potato cooking and roast until browned and tender.
  4. Make filling: Heat 2 tbsp olive oil in a skillet over medium heat. Add diced onion and cook 5 minutes until softened.
  5. Add minced garlic, 2 tsp chili powder, 1 tsp ground cumin, and 1/2 tsp smoked paprika to the skillet and cook 1 minute until fragrant.
  6. Stir in drained black bean, 1 cup corn kernel, and juice of 1 lime. Cook 5 minutes until heated through; season with salt and pepper.
  7. Finish and assemble: Slice open roasted sweet potatoes and fluff interiors. Spoon bean mixture evenly over potatoes.
  8. Top each potato with diced avocado, 1/2 cup pico de gallo, 1/2 cup plain greek yogurt, 1 cup cheddar cheese, and chopped cilantro. Serve immediately.