Tacos are always a good idea! It seems to be a good idea pretty frequently in our house. We make them all of the time, I’m not sure if my husband is completely sick of them yet or not, but they are just so quick and easy! Plus, I love that so much of it can be done ahead of time. Even though I love to come up with recipes, but, like most parents, some days are just crazier than others, I don’t have the luxury of spending forever cooking up an extravagant meal for dinner.
Being a parent, I have found that any kind of prep and make-ahead I can do, really does pay off in the long run. I always make extra of whatever I am cooking up for dinner to have as leftovers, or to revamp into another meal the next day. That goes for tacos as well. Taco meat can be cooked up with the veggies, and used over the next few days. When I was pregnant, by body was in major need of animal protein, and I would constantly have taco meat and veggies prepped in the kitchen, because any pregnant women knows, when she is hungry she needs food, like, now!
I had the idea to stuff some sweet potatoes with taco meat when I was completely out of tortillas, and really didn’t want to have a taco salad! I wanted something a little more filling without being unhealthy. Enter sweet potatoes! I always have them around, because I like to cube them and roast them up, and add them to eggs in the morning. The sweetness in the sweet potatoes are a nice balance to the savory taco flavorings.
I highly recommend making your own taco seasoning, because it isn’t processed and packed with sodium like the store-bought seasonings. Once you buy all the seasonings, it will last you forever! Recipe here!
- 4 large sweet potatoes
- 1 lb ground turkey
- 1 onion, finely diced
- 1 red bell pepper diced
- 1 large, or 2 small, zucchini, diced
- 1-2 teaspoons taco seasoning or more to taste (recipe on www.fromscratchwithmaria.com)
- shredded cheese
- 1 avocado
- ¼ cup sour cream
- splash of lemon juice
- 3-5 tablespoons olive oil
- Heat the oven to 400 degrees
- Poke holes into the sweet potatoes with a knife or fork
- Place on a baking sheet lined with aluminum foil
- Bake for 45-60 minutes or until cooked through and tender in the center
- Add a few tablespoons of olive oil into a large skillet over medium heat
- Add in the finely diced onions with a sprinkle of salt; cook until starting to soften, but not brown
- Add in the turkey and another sprinkle of salt; cook for a few minutes, breaking up the turkey into small pieces
- Add in the red bell pepper and zucchini
- Cook until the meat is all the way cooked and the vegetables have softened
- Add in 1-2 teaspoons of taco seasoning, or how ever much you like, and then a small splash of water to make it into a sauce; cook for another minute or so until the meat mixture is evenly coated with spices and the water as evaporated
- Cut the sweet potatoes down the center, and scoop out some of the center
- Fill with the turkey mixture and top with shredded cheese
- For the avocado sour cream, place the avocado and sour cream into a food processor
- Process until smooth, then add in the small splash of lemon juice
- With the mixer running, add a few tablespoons of olive oil until you achieve the consistency that you like; not too thick, but careful not to add too much oil or it will be an oily mixture
- Drizzle over the sweet potatoes stuffed with the turkey mixture