High Fiber Taco Stuffed Sweet Potatoes
Servings 4
Equipment
- 1 Baking sheet
- 1 skillet
Ingredients
- 4 Sweet potatoes, washed
- 1 lb Ground beef or turkey For beef grass fed and finished is the healthiest
- 1 tbsp Taco seasoning of your choice
- 1/2 C Guacamole
- 1 C Pico de Gallo
- 1/2 C Shredded Mexican cheese-optional
- 1/2 C Fresh chopped cilantro
High Fiber Add-ins
- 1 1/1 C Black beans **Pick one-two
- 1 C Diced bell pepper I like to add the bell pepper to the guac for crunch, but cooked works well also
- 1 C Diced cooked zucchini
Instructions
- Pre heat oven to 400F. Line a baking sheet with parchment paper
- Wash and dry your sweet potatoes. Poke holes in them with a fork. Rub olive oil on all of them and then sprinkle salt on top. Bake for 50 minutes or until tender
- While the potatoes are cooking prepare the meat.
- In a skillet heat the meat and cook fully. Add the taco seasoning and 3 tbsps water. Mix well and allow to simmer until the water evaporates. Set the meat aside
- When the potatoes are ready cut them down the middle. Scrunch them slightly so the center becomes like a bowl
- Layer the meat, guacamole and pico de gallo (cheese if using) and serve! If using for meal prep store the guacamole and pico de gallo separately