Whole30 Taco Stuffed Sweet Potatoes
Whole30 Taco Stuffed Sweet Potatoes brings tacos to a whole new level. They’re quick and easy and a meal prep must for Whole30 dinners.
Tacos are the best food to be found, right? I have a feeling everyone loves them, or at least I haven’t come across anyone that doesn’t like tacos! Most of the time when we make tacos we use a corn shell, but just to jazz it up a bit and also make it Whole30 compliant, I’ve combined tacos with a baked sweet potato. Instantly the taco is brought to a whole new level. The beloved Southwest flavors from the taco meat mix with the sweetness from the sweet potato and it’s one meal the whole family will be asking for again and again.
I originally shared this recipe with my friend Stacie from The Real Food RD’s and now I’m so happy to be finally sharing on my own food blog for all of my friends! Whether you’re going to be doing the Whole30 in January or not, Whole30 Taco Stuffed Sweet Potatoes is a great recipe to add to your menu. It’s a quick and easy meal to make and each person around your table can add their favorite toppings to customize it. Here at our house the kids love to do a little sprinkle of shredded cheese and that’s all! They are very basic eaters and stick to their favorites. Personally I love adding a little dairy-free cheese (if I have it in the house!), fresh cilantro, avocado chunks, sliced tomatoes, and a dollop of coconut cream (my fav alternative to sour cream).
Whole30 Taco Stuffed Sweet Potatoes are one of the best plans a busy mom could have come up with. Baking a sweet potato takes minimal effort, and there’s about 15 minutes prep work for the taco meat and cutting up all the toppings, so getting dinner on the table for a busy weeknight is a breeze. So many days I have plenty of time to make dinner (and photograph it to share with all of you!), but let’s face it, some days life happens or schedules get moved around and all of a sudden it’s closing in on dinner time and you’re tempted to get take-out! Remember to take a step back, take a deep breath and know that making a healthy, nourishing meal for you and the kids is so worth the little bit of extra time to be in the kitchen making it.
- 1 lb ground beef or turkey or bison
- 1 Tbsp chili powder
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp cumin
- 4 medium sweet potatoes
- 10-12 cherry tomatoes, diced
- 1 jalepeno, sliced
- 1 avocado, diced
- 1 bunch fresh cilantro, chopped
- 1 lime, cut to wedges
- 4-6 scallions, diced
- dairy-free sour cream (or coconut cream)
- dairy-free shredded cheese
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Preheat oven to 375 degrees. Cover baking sheet with parchment paper, place washed and dried sweet potatoes on baking sheet and bake for 30-40 minutes or until fork pokes through to the middle easily.
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Add ground beef to a medium skillet and begin cooking over medium-high heat. Using a spatula, break meat into small pieces. Once meat is cooked through, add all seasoning, stirring together.
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On a glass plate place one sweet potato. Using a knife slice the top of the potato open lengthwise. Using a fork, mash the inside of the sweet potato a little and create a “well” to make room for the taco meat. Add desired amount of taco meat, top with tomatoes, jalapeno slices, avocado, fresh cilantro, and scallions. Using one lime wedge, squeeze fresh juice over the top.
Add shredded cheese and sour-cream of choice for non-Whole30 version.
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More Whole30 meals:
Steak Fajita Bowl with Cauliflower Rice
