Taco Stuffed Sweet Potatoes
a Whole30 flavor explosion
Happy Thursday Practical Preppers! It’s the best day of the week- meal plan day! This week, ALL subscribers get the new recipe for these Taco Stuffed Sweet Potatoes. These are super yummy, easy and Whole30 friendly. I love that you can customize them to your liking with whatever toppings you want.
For my paid subscribers- the meal plan for this week is sooo good. We’re starting to ease into spring, so the recipes I picked are a little lighter, a little fresher, and super easy to make.
SAMPLE MEAL PLAN
Meal Plan- Here’s an idea of how to build out a week of meals. You can swap things out, move things around- tailor it to your liking!
Not into these meals or the recipe for this week? You can always check out the archive of all previous recipes and meal plans here!
THE RECIPE
Taco Stuffed Sweet Potatoes
Macros per serving: 323 cal, 10g fat, 28g carb, 5g fiber, 31g protein (I used 1.25 lb ground beef 93% lean, does not include toppings)
Servings: 4 servings
Time: 45 minutes
Tools:
Cutting board
Knife
Baking sheet
Foil
Large skillet
Ingredients:
4 sweet potatoes (small/medium size)
½ onion
1 bell pepper
1-1.5 lb ground beef
2 tsp chili powder
1.5 tsp cumin
1 tsp garlic powder
½ tsp onion powder
¼ tsp paprika
1 tsp salt
Toppings (shredded lettuce, guacamole, salsa, sour cream/greek yogurt, cheese, taco sauce)
Instructions
Preheat the oven to 400 degrees. Line a baking sheet with foil.
Pierce the sweet potatoes all over with a fork. Put the sweet potatoes on the baking sheet and add to the oven. Set the timer for 45 minutes.
Chop the onion and bell pepper.
Add the ground beef, chopped onion and bell pepper to a large skillet on medium heat, breaking apart the meat as it cooks.
Once the meat is fully cooked, add the spices and salt. Stir to combine.
Check the sweet potatoes- they are done when easily pierced with a fork.
Let the sweet potatoes cool enough to handle, then slice lengthwise down the middle. Stuff each sweet potato with the meat and veggie mixture.
Serve with toppings of choice!
SUBSTITUTIONS
Sub for ground beef: ground turkey, ground chicken
Sub for sweet potatoes: russet potatoes
LAZY VERSION
Instead of sweet potatoes, serve over a microwave bag of rice.
Instead of baking the sweet potatoes, cook them in the microwave for 10-15 minutes.
STORAGE
Allow everything to come to room temp and then store in airtight containers. I like using these containers to keep the toppings separate from the sweet potato.
Store the any guacamole, sour cream, salsa, etc separately. I like using these containers.
If using shredded lettuce, store it in an air tight ziploc bag with a paper towel to keep it fresher longer.
REHEATING
Remove the stuffed sweet potato from your meal prep container and add to a bowl. Reheat for 1-2 minutes, stirring halfway through. Then add on any toppings.
REDUCE FOOD WASTE
Leftover onion? Save it! Put it in a ziploc, or better yet, buy one of these reusable onion saver things. Use the rest of the onion for another recipe later this week or next.
GROCERY LIST
PRODUCE
4 sweet potatoes (small/medium size)
½ onion
1 bell pepper
Topping options: shredded lettuce, guacamole
MEAT/DAIRY
1-1.5 lb ground beef
Topping options: sour cream/greek yogurt, cheese
PANTRY
Topping options: salsa, taco sauce
SPICES/STAPLES
2 tsp chili powder
1.5 tsp cumin
1 tsp garlic powder
½ tsp onion powder
¼ tsp paprika
1 tsp salt
MACROS
Per serving, 4 servings total.
Macros per serving: 323 cal, 10g fat, 28g carb, 5g fiber, 31g protein
(I used 1.25 lb ground beef 93% lean, does not include toppings)
If you want the PDF of the meal plan, all the recipes for the week and a complete grocery list, sign up as a paid subscriber!