Turkey-stuffed Sweet Potatoes

Healthy and filling! These boats are sweet and hearty from the sweet potatoes and flavourfully rich from the ground turkey. A spin on the classic fully-loaded potatoes – ours has been lightened up and nutritionally upgraded by using sweet potatoes instead of the classic white ones (which adds Vitamin A), omitting any dairy, topping instead with healthy fats from avocado, sneaking in vitamin-rich leafy greens and using lean ground turkey to boost protein. Loaded with nutrients and protein, this all-in-one dish can come together quickly as the sweet potatoes can be cooked ahead of time. The perfect item to prep on a Sunday and then whip together on a weeknight for a quick and nutritiously-balanced meal.

Turkey-stuffed Sweet Potatoes

Serves 4.

  • 4 small sweet potatoes
  • 2 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 1 lb lean ground turkey
  • 1 tablespoon paprika
  • 1 tsp sea salt
  • 2 cups baby spinach
  • 1 large tomato, diced
  • A pinch or two of freshly ground pepper

Preheat oven to 400 degrees F.

Place the sweet potatoes on a baking dish and pierce each one with a fork several times each. bake for 45 minutes or until for tender (this step can be down up to two days in advance – just refrigerate the baked potatoes in a sealed container).

Heat the olive oil over medium heat, in a medium-sized pan, and sauté the onion for 2-3 min. Add in the turkey, paprika and salt and cook until browned (about 7-10 minutes). Add in the spinach and cook for 1-2 minutes until wilted. Add the tomato and give an final stir. Add pepper and taste for seasoning.

Reset the oven temperature to 375 degrees F.

Take cooked sweet potatoes and make a vertical slit from top to bottom. Scoop out about half of the flesh and reserve it for another use (such as our Paleo Sweet Potato Pizza). Fill the sweet potatoes with the turkey filling and bake for 10-15 minutes. Top with Spicy Avocado Cream or a simple Guacamole.

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