Simple and delicious- these Sweet Potato Taco Boats are sure to please even the pickiest of eaters. It’s the best of both worlds- yummy taco meat and black beans, and your favorite taco toppings (of course), all wrapped up in a yummy, and nutritious sweet potato!
Tacos are, obviously, very delicious. I wouldn’t necessarily call tacos unhealthy if you do them the right way. However, using a sweet potato as the shell of your taco is a definite nutritional upgrade from a tortilla. Sweet potatoes are packed with Vitamin A, have a good amount of dietary fiber, and even potassium! And while tortillas aren’t the worst thing in the world, they don’t have much nutritional value in comparison to a sweet potato.
Ground turkey or chicken and black beans add flavor and protein to this meal, and finally, avocado and plain yogurt round out this nutritious meal with healthy fats.
This is one of my favorite dinners and a meal that’s a go-to for me when looking to refuel on clean nutrients after a trip to the gym. This no-guilt recipe is so delicious, you may even find yourself enjoying a healthy meal for once (gasp). So without further ado….check out the recipe below! You won’t regret it.
Sweet Potato Taco Boats Recipe
Prep Time: 5-10 minutes, Cook Time: 40-50 minutes, Makes: 2-3 Servings
1 can Black Beans
1 lb. Ground Turkey or Chicken
2-3 Sweet Potatoes (usually 1 sweet potato per person is enough)
1/2 cup white onions, diced
2 Garlic Cloves, crushed
2 tsp Cumin
2 tsp Chili Powder
2 Tbsp Tomato Paste
1/4 Lime, juice of
sea salt and crushed black pepper to taste (if you’re watching sodium, skip the sea salt)
1 Tbsp Vegetable Oil
1/4 Cup Water
4 Green Onions (diced)
1 Cup Cilantro leaves (leaves detached from stem)
1 container Pico de Gallo (of your choice)
1, 8 oz container Plain Yogurt of choice ( my favorite to use in place of sour cream is Icelandic Style Plain Nonfat Yogurt from Trader Joes- it has 22 grams of protein per 1 package which is a serious nutritional upgrade from basic sour cream)
Shredded Cheddar Cheese
Preheat oven to 350 degrees. Wash sweet potatoes in cold water, and prick several times with a fork. Place potatoes on a lined baking sheet, and bake in the oven for 40-50 minutes or until tender.
While sweet potatoes are cooking prepare your potato stuffings and toppings.
Add Vegetable oil to a saucepan over medium heat. Once simmering, add white onions and garlic to the pan. Cook for 3-4 minutes until the onions begin to soften, and turn a light golden color.
Add water, tomato paste, cumin, chili powder, and lime juice and mix to combine in the saucepan. Simmer for 1-2 minutes to meld flavors.
Add ground turkey or chicken to the pan and cook until meat is cooked thoroughly, and some of the juices and sauces have started to thicken and absorb into the meat.
Finally, add black beans, and heat 1-2 minutes until beans are hot.
Add salt and pepper to taste.
Remove sweet potatoes from oven when they are finished, and allow to cool.
Cut potatoes in half, and reheat meat mixture if necessary.
Once hot, stuff the sweet potato with the meat mixture. If you want cheese, sprinkle cheese on the top, and put potato back in the oven for 5 to 10 minutes until cheese is melted.
Finally, sprinkle all the fresh ingredients of your desire on top of your potato – pico de gallo, green onions, cilantro, yogurt, and avocado. Bon Appetit!