Turkey Stuffed Sweet Potato
These Turkey Stuffed Sweet Potatoes do not skimp on flavor! They're delicious, and an excellent source of protein and fiber. Plus, they are super easy to make and fun for the whole family to eat!
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon Olive oil divided
- 1 yellow onion chopped
- 5 cloves garlic chopped
- 1 lb ground turkey
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 2 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground pepper
- 2 cups cauliflower rice
- (1) 15 oz can black beans drained and rinsed
- (1) 15 oz can diced fire-roasted tomatoes
- ½ cup shredded cheddar cheese
- 1 avocado sliced, garnish
- Cilantro optional garnish
Instructions
- Preheat and Prep: Preheat your oven to 425°F and line a baking sheet with parchment paper. Grate the cheese.
- Roast Sweet Potatoes: Cut the sweet potatoes in half lengthwise. Rub them with olive oil, then roast in the oven for approximately 25 minutes or until they're soft and fork tender. There should be some caramel seeping out. Once done, let them cool enough to handle. Reduce the oven temperature to 350°F.4 medium sweet potatoes
- Prepare the Filling: While the sweet potatoes are roasting, start making the filling. In a pan over medium heat, add olive oil and chopped onions. Cook for about 5 minutes until the onions turn translucent, stirring occasionally. Add the garlic and cook for another 3 minutes. Next, add the ground turkey to the pan and break it apart. Once the turkey is no longer pink, add salt, pepper, chili powder, ground cumin, and paprika. Stir well. Add cauliflower rice and continue stirring. Lower the heat, cover, and let it cook for about 10 minutes. Finally, add the black beans and tomatoes, stir to combine. Cover again, and cook for a few more minutes, or until the cauliflower rice has softened to your liking.1 tablespoon Olive oil, 1 yellow onion, 5 cloves garlic, 1 lb ground turkey, 1 tablespoon chili powder, 1 teaspoon kosher salt, 2 teaspoon ground cumin, 1 teaspoon paprika, ½ teaspoon ground pepper, 2 cups cauliflower rice, (1) 15 oz can black beans, (1) 15 oz can diced fire-roasted tomatoes
- Prepare the Sweet Potato Boats: Scoop out the sweet potato from the skins, leaving the skins intact as shells. You don’t have to remove every bit of sweet potato, but try to get most of it out. Add the sweet potato insides into the pan with the turkey mixture and mix to combine. Sprinkle a little bit of cheese into the empty shell. Then, spoon the black bean mixture from the skillet back into the sweet potato skins, packing them as high as you can without them falling apart. Layer in some of the shredded cheese within and on top. There will likely be some leftover filling and that’s okay! You can have it on the side, it will be equally as delicious!½ cup shredded cheddar cheese
- Melt the Cheese: Top the sweet potato boats with shredded cheddar cheese and place them back in the oven just until the cheese melts, approximately 5 minutes.
- Final Touches: Remove the sweet potato boats from the oven. Top them with sliced avocado and cilantro, if desired, along with any other toppings of your choice. Serve, and enjoy!1 avocado, Cilantro
Nutrition
Serving: 4gCalories: 553kcalCarbohydrates: 71gProtein: 40gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 62mgSodium: 1950mgPotassium: 1843mgFiber: 20gSugar: 13gVitamin A: 25432IUVitamin C: 56mgCalcium: 179mgIron: 6mg
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