Cheesy Burrito Sweet Potato Boats
These Cheesy Burrito Sweet Potato Boats are one of those recipes we keep coming back to because they just hit every note. You've got the natural sweetness of the roasted potato, a smoky, spiced burrito filling packed with peppers, chilli and garlic, and then that melty cheesy top that ties it all together. It's proper comfort food that also happens to be completely plant-based, which honestly never gets old. Whether it's a midweek dinner or you're cooking for mates and want to impress without too much stress, this one always delivers. Get these in the oven tonight and thank yourself later.
Before You Start
- Preheat oven to 220°C fan
- Large baking tray
- Potato masher
- Fork
Ingredients
- 2 tbsp fajita seasoning
- 4 large sweet potatoes
- 3 shallots
- 3 garlic cloves
- 2 red chillies finely chopped
- 1 red bell pepper
- 540g cooked rice
- 1 handful of coriander chopped
- 1 lime
- olive oil
- Salt & pepper to taste
- 1 x 400g can of black beans drained
- 1 tbsp harissa paste
- 1 lime
- 100g plant-based cheddar grated
- Salt & pepper to taste
- chilli flakes
- 100g guacamole
- 100g tomato salsa
- 100g nachos - broken
- 1 handful of coriander chopped
Method
Cook the potatoes
- Place the potatoes onto a baking tray and drizzle with olive oil
- Poke a few holes in the potatoes using a fork and cook for 45-60 minutes, until golden brown on the outside and soft throughout
While the potatoes cook, prepare the ingredients
- Peel and slice the shallots
- Peel and dice the garlic
- Slice the chillies and red pepper
- Place a pan over a medium heat and add a drizzle of olive oil
- Once warm, add the sliced shallots and a pinch of salt, cook for 5 minutes until they become soft
- At this point, add the diced garlic and cook for a minute or so
- Mix through the sliced red chilli, red pepper and fajita seasoning and cook until the vegetables have softened, about 5-10 minutes
- Once soft, mix through the cooked rice and black beans and heat through
- Finally, stir through the chopped coriander and the juice of 1 lime
Hollow out the potatoes
- Once the potatoes are cooked, cut the lids off and spoon the flesh out into a bowl
- Add the harissa paste, the juice of 1 lime and a pinch of salt & pepper
- Mash the mixture together so you have a nice creamy mash
Stuff the potato skins
- Fill the potato skins with the rice
- Spoon the mashed potato mixture on top of the potatoes before topping with a good sprinkle of plant-based cheese
Finish the loaded potato skins
- Turn the oven up to 220°C, fan setting and bake the potatoes for 10-15 minutes until golden and delicious
- Time to serve, take the potatoes out of the oven and plate them up
- Dress the potatoes with a spoonful of guacamole, tomato salsa, broken nachos, a pinch of chilli flakes & coriander
Tips & Variations
- Go bigger on the chilli: We love a bit of heat in this one. If you're a fan, add an extra chilli or a good pinch of cayenne to the filling for a proper kick.
- Make the filling ahead: The burrito filling keeps really well in the fridge for up to two days, so you can prep it in advance and just roast the potatoes fresh when you're ready to eat.
- Load up the toppings: We find this works really well with a dollop of vegan sour cream, some fresh coriander and a squeeze of lime on top. It takes it from great to genuinely restaurant-level.
Why This Works
The trick here is giving the sweet potatoes enough time in the oven to go properly golden on the outside and fluffy all the way through, because that contrast in texture is what makes the whole thing work. The burrito filling gets built up in layers of flavour with shallots, garlic, chilli and red pepper, so by the time it goes into the boat it's already tasting incredible. Trust us on this one, don't rush the potato.