Healthy Mexican Rainbow Sweet Potato Boats

You know when you want something really tasty, but not heavy. Something nutrient dense, but not boring. A meal or side dish that's easy to throw together, but would legitimately impress your significant other because it's delicious, and pretty ?

These Mexican Rainbow Sweet Potatoes are the answer.

It's no secret that in January and February a lot of us become particularly health conscious with our eating habits.

It feels good to eat a little lighter after indulging. I'm with you. But that doesn't mean we need to eat salads for every meal, or baked chicken and broccoli on repeat. How dull. That kind of repetitive eating eventually leads to burn out.

You need some flavor in your life, right? That's one of the reasons I love these mexican style sweet potatoes. They're colorful so they just feel fun. Plus studies show that our brains feel more satisfied when we eat a rainbow plate.

PLUS they come together in 30 minutes. And I'm here for any recipe where once it's in the oven you can basically run around getting things done.

If you're vegan you can easily swap out cheese for daiya vegan cheese - I've also tried them this way, and they turned out great.

Or you can omit the cheese altogether. They still have plenty of flavor to go around!

Healthy Mexican Rainbow Sweet Potatoes

Serves 2 (*can easily double, or use 1 potato for a single portion)


  • 2 medium to large sweet potatoes
  • 3 tbsp cheddar cheese
  • 1/2 large avocado , or 1 small
  • 1 red pepper
  • 1/2 cup purple cabbage
  • 1/2 cup salsa ( I used Whole Foods brand jarred)
  • Few shakes of Mexican hot sauce like cholulu (*optional)
  • 1 tbsp olive oil


  1. Preheat oven to 425
  2. Rinse the sweet potatoes and slice them in half. Place on a parchment paper lined baking sheet, and rub lightly with olive oil, just enough to coat. Sprinkle with kosher salt.
  3. Bake for 20 minutes, take out sweet potatoes and sprinkle with cheese.
  4. Bake for another 10-15 minutes - until tender, and lightly browned at the edges.
  5. While the sweet potatoes are baking cut avocado and red pepper into cubes.
  6. Once you remove the sweet potatoes from oven, top with avocado, red pepper, and cabbage.
  7. Serve salsa on side or directly on top of potato.
  8. If you like it spicy add a few shakes of cholulu.

Enjoy! Snap a photo and tag MissModernWellness on Instagram if you try it :)

For more healthy recipes check out this protein pasta and this salad.

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