Vegan Whole30 Cilantro-Lime Turkey Stuffed Sweet Potatoes
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Learn more →Ingredients
4 servings
For the sweet potatoes
- 2 medium sweet potatoes (about 8 oz each)
- 1 tsp olive oil
- ¼ tsp salt
For the turkey filling
- 1 tbsp olive oil
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 1 medium red bell pepper, finely diced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro, roughly chopped
For serving
- 1 medium avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Rub the sweet potatoes all over with 1 tsp olive oil and sprinkle with 1/4 tsp salt. Place on a baking sheet and bake for 45–50 minutes, until a fork slides into the thickest part with no resistance and the skins are slightly wrinkled.
- 2
About 20 minutes before the sweet potatoes are done, heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small pieces with a spoon, for 6–8 minutes, until no pink remains and an instant-read thermometer inserted into the thickest cluster reads 165°F (74°C).
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