Besides being Paleo, 21 Day fix and Whole30 approved, these Taco Stuffed Sweet Potatoes are easy to make and delicious!
My family and I are making a serious attempt to eat healthier. I know I post a lot of treats here, but I really believe everything in moderation— so while my next post might feature pasta or a cupcake recipe, I try to balance our meals with whole foods.
I’m not following a particular diet, but if I had to pick the one that matches our lifestyle, it would be Whole30 because of its emphasis on non-processed foods.
To ease into this journey of eating healthier, I’ve decided to take some of our favorite meals and update them with better-for-you swaps. Tacos are easily one of my most made dinners, but it’s super easy to go overboard with sour cream and cheese, and then there’s the taco shell. A fantastic substitute I’ve found for taco shells are sweet potatoes (Yes! A taco sweet potato!)— and the cheese/sour cream? Avocado!
If you’re new to this style of eating the combo can seem daunting, but I promise it’s delicious and super filling! I even have my daughter on board, which is a major feat for a teen who loves tacos.
This Taco Sweet Potato recipe is Paleo, 21 Day fix and Whole30 approved. Of course, the ingredients can be modified to your taste. If you omit ground beef, these sweet potato tacos are vegan.
Taco Stuffed Sweet Potatoes Recipe
- 4 sweet potatoes cut lengthwise
- 1 lb ground beef ground turkey could also be used
- 1 red bell pepper diced
- 1 Tablespoon Chili Powder
- 1 teaspoon ground Cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- Additional salt and pepper to taste
- fresh lettuce shredded
- Avocado chopped
- Tomatoes chopped
Preheat oven to 350 degrees F. Place the sweet potatoes (cut lengthwise) face down on a baking sheet. Brush the backs with olive oil and sprinkle with salt and pepper. Place in the oven for 30 minutes.
While potatoes are cooking, place ground beef in a large skillet and cook over medium-high heat until browned. Add in spices and diced red pepper. Cook until bell pepper softens (3-4 minutes). Add a few tablespoons of water if needed to keep the meat from drying out.
To serve – use a fork to flatten the inside of the roasted potato slightly. Add the desired amount of ground beef mixture and top with fresh lettuce, chopped tomatoes, avocado, salsa, and cilantro.