Easy and healthy weeknight dinners are my jam! Especially when you can make extra for lunches to have the following few days.
These Taco Stuffed Sweet Potatoes are not only super flavorful and fun but also full of nutrition! They contain good healthy fat and protein from the grass-fed beef and complex carbohydrates from the sweet potatoes making it a really well rounded meal— before even adding any of the toppings!
You can easily make this recipe vegan by seasoning black beans with taco meat and using that instead of the beef.
If you love this recipe, also check out my Buffalo Stuffed Sweet Potatoes!
Taco Stuffed Sweet Potatoes
Ingredients
- 4-5 sweet potatoes
- 1 lb ground beef (I always go for grass-fed)
- 2 tbsp tomato paste
- taco seasoning (to taste)
- salt (to taste)
Optional toppings
- shredded cheese
- black beans
- corn
- salsa
- sour cream (sometimes I use plain coconut yogurt instead!)
- avocado
- green onions
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Wash sweet potatoes and slice lengthwise. Drizzle avocado oil on the baking tray and then add the sweet potatoes skin side up. Bake around 45 minutes or until fork tender.
- While the sweet potatoes are baking, sauté beef until there’s no pink left. Optional to drain some of the liquid.
- Add in tomato paste, salt, and taco seasoning and stir.
- Take the sweet potatoes out of the oven and using a knife, carve out the middle of the sweet potatoes and scoop some out to make room for the taco meat.
- Add a few spoonfuls of taco meat to each sweet potato. If you add cheese, stick back in the oven until melted. Then add the rest of your toppings of choice!
