Loaded Mexican Baked Sweet Potato
Succulent, juicy, turkey breast is combined with smoky, spicy Mexican seasoning (along with an extra sneaky serve of veg) then loaded onto a soft and tender baked sweet potato and finished with a light fresh tomato salsa then drizzled with a dreamy avocado cream!
- 4 whole 4 whole 4 whole Sweet Potato
- 250 gram 250 gram 250 gram Turkey Breast, ground
- 1 cup 1 cup 1 cup Mushrooms, white, raw, finely chopped
- 1 whole 1 whole 1 whole Carrots, grated
- 1 whole 1 whole 1 whole Zucchini, grated
- 0.25 cup 0.25 cup 0.25 cup Red Onion, finely chopped - for the tomato salsa
- 3 cloves 3 cloves 3 cloves Garlic, minced
- 2 Tbsp 2 Tbsp 2 Tbsp Healthy, Homemade Mexican Seasoning (click for recipe), http://betterwithcake.com/anytime/healthy-homemade-mexican-seasoning/
- 0.5 tsp 0.5 tsp 0.5 tsp Lime Juice, For the avocado cream
- 0.75 cup 0.75 cup 0.75 cup Grape Tomatoes, roughly chopped - for the tomato salsa
- 0.25 cup 0.25 cup 0.25 cup Cilantro, finely chopped - plus extra for serving - for the tomato salsa
- 1 whole 1 whole 1 whole Jalapeño, finely chopped, more or less to taste - for the tomato salsa
- 1 pinch 1 pinch 1 pinch Salt, For the avocado cream
- 1 pinch 1 pinch 1 pinch Black Pepper, For the avocado cream
- 0.5 whole 0.5 whole 0.5 whole Avocado, For the avocado cream
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Milk Yogurt, For the avocado cream
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- First we want to cook those golden delicious sweet potatoes, you can do this however you prefer I like to do mine in the oven that way I get that nice crispy skin but you could totally just do them in the microwave if you prefer it's totally up to you. If cooking in the oven simply pierce them a few times with a fork, toss in a little coconut oil, season with salt and pepper and pop them on a baking sheet lined with baking paper or foil and roast those babies at 175C (350F) for 30-40 minutes (this may vary depending on their size) until cooked through.
- While your potatoes are cooking let's make our filling - In a large frying pan over medium high heat saute onion, garlic and mushrooms along with your zucchini and carrots until tender (approx 2-3 minutes)
- Add turkey along with your Mexican seasoning and continue to cook, stirring frequently until cooked through.
- Add a cheeky squeeze of fresh lime juice then stir to combine.
- Turn off the heat, cover and set aside until ready to serve
- To make the salsa - Place all ingredients into a small bowl and stir to combine. Taste and adjust seasonings as necessary
- Now let's make that avocado cream - Place all ingredients into your food processor or blender and process until smooth and creamy or you could just pop it all in a bowl and give it a good mash with a fork and a little elbow grease, totally up to you. Taste and adjust seasoning as necessary, feel free to add a little extra yogurt or milk to reach desired consistency.
- To serve - Slice your sweet potato in half and use a fork to press down in the center to flatten them out a little, slightly fluffy/mash a little of the filling as you go. This helps to make a larger surface area for us to pile on our tasty toppings.
- Spoon a generous amount of your taco filling (I'm talking a good 1/2 cup) onto your sweet potato, top with salsa, and then finish with a nice drizzle of our avocado cream and an extra sprinkling of coriander (cilantro) along with a few shakes of your fave hot sauce.
- Enjoy xo
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About This RecipeDairy Free Egg Free Meat Nut Free Shellfish Free
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