Taco -Spiced Sweet Potatoes with Seitan

Sweet potatoes just got a savory upgrade—and this one might become your new go-to! Whether you're aiming for a meatless Monday win, a vibrant weeknight meal, or something colorful for entertaining, these Taco-Spiced Stuffed Sweet Potatoes with Seitan check all the boxes: comforting, zesty, fresh, and packed with plant-based protein.

With warming spices like chili, cumin, and oregano, hearty seitan, and sweet roasted sweet potatoes, every bite is balanced by bright toppings like pineapple, tomato, avocado, and cilantro. And the creamy lime sour cream drizzle? Chef's kiss. ✨

🥄 Ingredients

For the Sweet Potatoes:

4 medium sweet potatoes, scrubbed
Olive oil
Salt & pepper

For the Taco-Spiced Seitan Filling:

1 tbsp olive oil
1 small red onion, diced
2 garlic cloves, minced
1 package (8 oz) seitan, chopped or crumbled
1 tsp ground cumin
1 tsp chili powder
1/2 tsp dried oregano
Salt & pepper to taste
Optional: pinch of smoked paprika or crushed red pepper for extra heat

Toppings:

1 avocado, diced
1/2 cup fresh pineapple, finely chopped
1 medium tomato, diced (or use halved cherry tomatoes)
Fresh cilantro, chopped
Lime wedges

For the Lime Cream:

1/2 cup sour cream (or plant-based sour cream)
Juice of 1 lime
Zest of 1/2 lime
Pinch of salt

🔥 Instructions

1. Roast the Sweet PotatoesPreheat your oven to 400°F (200°C). Prick each sweet potato a few times with a fork, rub lightly with olive oil, and place on a baking sheet. Roast for 40–50 minutes, or until tender when pierced with a knife.

2. Make the Lime Cream In a small bowl, mix sour cream with lime juice, lime zest, and a pinch of salt. Set aside in the fridge while you prep everything else.

3. Cook the SeitanHeat olive oil in a skillet over medium heat. Add diced onion and sauté for 3–4 minutes until soft. Stir in garlic and cook another 30 seconds.Add the chopped seitan, cumin, chili powder, oregano, and a little salt and pepper. Cook for about 5–7 minutes, stirring occasionally, until the edges of the seitan are browned and flavorful. Taste and adjust seasoning if needed.

4. Assemble Once sweet potatoes are cool enough to handle, slice them open lengthwise and fluff the insides with a fork slightly.Top each with a generous scoop of the taco-spiced seitan, then pile on avocado, pineapple, tomato, and cilantro.

5. Drizzle & Serve Spoon the lime cream over the top (or serve on the side) and finish with a squeeze of fresh lime juice. Serve warm and enjoy!

📝 Tips & Twists:

Make it spicy: Add jalapeños or a dash of hot sauce.
Meal prep tip: Roast your sweet potatoes and prep the lime cream ahead of time!
Dairy-free option: Use plant-based sour cream or cashew cream.

🍴 Why We Love This Recipe:

It’s a beautiful fusion of sweet, savory, tangy, and fresh. The sweet potatoes act like the perfect edible bowl, the seitan brings that satisfying taco texture, and the toppings make every bite feel bright and balanced. Plus, it’s easy to scale up for a crowd or adjust based on your favorite taco fixings.

What’s your favorite way to stuff a sweet potato? Let me know in the comments below, or tag me on Instagram @burbachulous or @healthscienceandshakes if you try this recipe—I love seeing your creations!

Enjoy!

#recipeoftheweek