Baked Sweet Potato Bowls
Baked sweet potatoes stuffed with seasoned ground turkey and topped with salsa verde and creamy Greek yogurt for a flavorful, healthy dish.
Servings: 5 bowls
Equipment
Ingredients
- 5 medium sweet potatoes 7.5 ounces each, raw weight
- 2 pounds ground Turkey 93/7
- 1/8 cup taco seasoning
- 1/2 cup water
- 10 tablespoons salsa verde
- 10 tablespoons plain non fat Greek yogurt
- salt and pepper
Instructions
- Preheat the oven to 400 degrees and arrange 5 oven safe containers on a cookie sheet.
- Rinse the sweet potatoes well, poke each one with a fork 3 to 4 times, and place 1 potato in each bowl.
- Bake in the oven about 1 hour, or until potatoes are soft all the way through when poked with a fork. Remove from oven when finished and slice each potato in half.
- Cook your ground turkey sprinkled with some salt and pepper over medium-high heat until no longer pink. Turn off the heat and strain out the grease.
- Return heat to medium-high and add in the taco seasoning and water. Cook 3-5 minutes until most the water is absorbed and spices are mixed in well.
- Evenly distribute the turkey into all 5 bowls (about 1 cup each) and top each potato with 2 tablespoons salsa verde and 2 tablespoons Greek yogurt.
- Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave 2-3 minutes.
Notes
- Stir in the Greek yogurt before reheating each day or pack it separately and add after you reheat.
- Find in MyFitnessPal or the MacrosFirst app by searching for, “Stay Fit Mom Baked Sweet Potato Bowls.”
Nutrition
Serving: 1bowl | Calories: 452kcal | Carbohydrates: 45.9g | Protein: 40.5g | Fat: 11.3g | Fiber: 6.4g