Sweet Potato Skins with Walnut Taco Mince
Our Accidentally Vegan Sweet Potato Skins are a crowd pleaser, and that Taco Mince can be used in so many other ways!
Eating vegan doesn’t mean compromising on flavor or satisfaction, and this Vegan Sweet Potato Skins with Walnut Taco Mince recipe is the perfect example. Whether you’re looking to reduce your meat intake, embrace more plant-based meals, or just try something new, vegan recipes can offer a delicious and nutritious way to mix up your weekly menu. Packed with protein from walnuts and the wholesome goodness of sweet potatoes, this dish is not only easy to make but also rich in flavor and texture. Even the most committed meat-eaters will be asking for seconds!
Mexican flavours so lend themselves to vegetarian dishes. Load these up with plenty of salad for a complete meal or use them as a side dish for something a little spicy! The Walnut Taco Mince is a dish all its own. Make nachos, loaded potatoes, tacos. Who doesn’t love a little spice on the side?
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Need
-
The Walnut Taco Mince
- 1/2 small cauliflower broken into florets
- 2 chipotle chilli in adobo sauce
- 2 Teaspoons Picante Spice mix Recipe
- 100 Grams walnuts BUY
- 1 Pinch pink salt flakes BUY
- 50 Grams sun dried tomatoes in oil
- 1 Teaspoon ground cumin
-
The Rest
- 3-4 small orange sweet potatoes
- Extra Virgin Olive Oil (EVOO) as needed BUY
- pink salt flakes and black pepper as needed BUY
- 1 Batch Vegan Queso Sauce Recipe
- Roasted Capsicum Puree Recipe
- sliced red chilli
- Handfuls fresh coriander or cilantro
- sliced spring onions
- 1 Batch Vegan Sour Cream Recipe
Do
- 1
Preheat oven to 160°C and line a baking tray with paper.
- 2
Place the cauliflower florets into the Thermomix bowl and make rice, 1 sec/speed 6. Remove from bowl and set aside.
- 3
Place all remaining Walnut Taco Mince ingredients into the Thermomix bowl and chop 2 sec/speed 6.
- 4
Add the cauliflower rice and combine, 10 sec/Reverse/speed 3.
- 5
Spread onto prepared tray and bake 20-25 minutes stirring occasionally until golden and fragrant.
- 6
Turn the oven temperature up to 200°C. Cut the sweet potatoes in halves, lengthwise. Cut the potatoes with a few criss cross slashes without going all the way through to the skin. Drizzle generously with EVOO and season to taste.
- 7
Roast 25 minutes until well cooked and slightly charred. Remove the inner flesh of the potatoes with a spoon and stir through the walnut taco mince. Fill the potato skins with this mixture and return to the oven for 10 minutes.
- 8
Serve will all accompaniments of choice as listed.
- 9
Guacamole is also a fantastic accompaniment.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
