Description
These turkey taco sweet potato boats are a healthy, gluten-free dinner. You bake sweet potatoes, then fill them with seasoned ground turkey and toppings.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 lb ground turkey
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/2 cup shredded lettuce
- 1/4 cup Greek yogurt or sour cream
- 1/4 cup salsa
- 1/4 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 400°F. Scrub sweet potatoes and pierce them with a fork. Place on a baking sheet and bake for 35-40 minutes until tender.
- While potatoes bake, heat olive oil in a skillet over medium heat. Add onion and garlic, cook until soft, about 3 minutes.
- Add ground turkey. Cook, breaking it apart, until no longer pink, about 5 minutes.
- Stir in chili powder, cumin, paprika, salt, and pepper. Add black beans and corn. Cook for 2 minutes. Remove from heat.
- When sweet potatoes are done, let them cool slightly. Cut each in half lengthwise and fluff the insides with a fork.
- Spoon the turkey mixture into each potato half. Top with lettuce, yogurt, salsa, and cheese if using. Serve warm.
Notes
- You can substitute ground chicken or beef for the turkey.
- For extra heat, add chopped jalapeno or hot sauce.
- Store leftovers in the fridge for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 2 halves
- Calories: 450
- Sugar: 12 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 9 g
- Protein: 28 g
- Cholesterol: 75 mg