HIGH-PROTEIN BEEF STUFFED SWEET POTATOES

Lunch/Dinner

Prep

15 Mins

Cook

50 Mins

Serves

Macros per serving

Calories

433

Protein

31g

Carbs

48g

Fat

13g

Ingredients

potatoes and pierce each one several times with a fork. Bake directly on the oven rack for
40–450 minutes, or until fork tender. skillet over medium heat. Sauté onion and bell pepper for 4–5 minutes or until softened. browned, then drain any excess fat. paprika, chili powder, cumin, salt, and pepper. Simmer for 3–4 minutes to combine flavors. and fluff the insides with a fork. Top each with beef mixture, a spoonful of Greek yogurt, and optional parsley or cilantro.
4 large sweet potatoes
1 lb (450g) 93/7 lean ground beef
1/2 medium onion, diced
1 red bell pepper, diced
1 tbsp (15ml) olive oil
2 cloves garlic, minced
1/4 cup (60ml) low-sodium beef broth
1/4 cup (60g) tomato paste
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp ground cumin
Salt & pepper, to taste
1/2 cup (120g) nonfat Greek yogurt (for topping)
Optional: chopped fresh parsley or cilantro for garnish

5 steps

1Preheat oven to 400°F (205°C). Wash sweet potatoes and pierce each one several times with a fork. Bake directly on the oven rack for 40–450 minutes, or until fork tender.
2While the potatoes cook, heat olive oil in a skillet over medium heat. Sauté onion and bell pepper for 4–5 minutes or until softened.
3Add garlic and ground beef. Cook until browned, then drain any excess fat.
4Stir in tomato paste, beef broth, smoked paprika, chili powder, cumin, salt, and pepper. Simmer for 3–4 minutes to combine flavors.
5Once sweet potatoes are done, slice open and fluff the insides with a fork. Top each with beef mixture, a spoonful of Greek yogurt, and optional parsley or cilantro. • 4 large sweet potatoes • 1 lb (450g) 93/7 lean ground beef • 1/2 medium onion, diced • 1 red bell pepper, diced • 1 tbsp (15ml) olive oil • 2 cloves garlic, minced • 1/4 cup (60ml) low-sodium beef broth • 1/4 cup (60g) tomato paste • 1 tsp smoked paprika • 1 tsp chili powder • 1/2 tsp ground cumin • Salt & pepper, to taste • 1/2 cup (120g) nonfat Greek yogurt (for topping) • Optional: chopped fresh parsley or cilantro for garnish