Lunch
Loaded Taco Stuffed Sweet Potato
Roasted sweet potato loaded with seasoned lean beef, melty mozzarella, and avocado.
Whole-FoodNaturally Gluten-FreeFamily Friendly
Time
10 min prep · 40–45 min cook
Yield
2 servings
Protein
39g
Ingredients
- 1 Large Sweet Potato
- 7 oz Lean Ground Beef
- 1–2 tbsp Homemade Taco Seasoning
- ½ cup Fat-Free Mozzarella Cheese
- 1 Medium Tomato, diced
- ½ Small Red Onion, diced
- 1 Jalapeño, thinly sliced
- ½ medium avocado, divided between servings
- 2 tbsp Fresh Lime Juice · sea salt
Instructions
- 1
Preheat oven to 400°F (200°C). Halve the sweet potato lengthwise.
- 2
Sprinkle the cut sides with sea salt and place cut-side down on a parchment-lined sheet.
- 3
Bake 35–45 min until fork tender.
- 4
Cook the ground beef in a skillet, drain, then stir in the taco seasoning.
- 5
Flip the sweet potato halves cut-side up and fluff the insides with a fork.
- 6
Divide seasoned taco meat between the halves, top with mozzarella, and return to oven 2–3 min to melt.
- 7
Top with tomato, red onion, jalapeño, avocado, and a squeeze of lime.
Nutrition · per serving (approx.)
Calories
470
Protein
39g
Fat
16g
Carbs
41g
Fiber
8g