STUFFED SWEET POTATOES WITH CREAMY AVOCADO SAUCE

Prep

15 Mins

Cook

40-45 Mins

Serves

Macros per serving

Calories

498

Protein

34g

Carbs

42g

Fat

18g

Ingredients

a fork, spray lightly with oil, season with salt, pepper, and garlic powder, and bake at 400°F for 35–40 minutes until tender. over medium heat, add onion and cook until softened, then add garlic and cook until fragrant. powder, garlic powder, smoked paprika, cumin, chili powder, Worcestershire sauce, beef broth, salt, and pepper, then simmer until thick and flavorful. yogurt, lime juice, cilantro, garlic powder, cumin, salt, pepper, and water until smooth and drizzle-able. potatoes, fluff the centers slightly, fill with the beef mixture, and top with shredded cheddar. with green onion and cilantro if using.
For the Sweet Potatoes:
4 medium sweet potatoes (about 800g total)
Olive oil spray
Salt, black pepper, and garlic powder, to taste
For the Beef Filling:
1 lb (454g) lean ground beef (93/7)
1 white onion (75g), diced
4 cloves garlic, minced
2 tbsp tomato paste
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp cumin
1 tsp chili powder
1 tsp Worcestershire sauce
¼ cup beef broth
Salt & black pepper, to taste
For the Topping:
½ cup (56g) reduced-fat shredded cheddar cheese
For the Creamy Avocado Sauce:
1 large avocado (150g)
½ cup (120g) non-fat Greek yogurt Juice of 1 lime
¼ cup fresh cilantro
1 tsp garlic powder
½ tsp cumin
Salt & black pepper, to taste
Water, to thin
Optional Finish:
Chopped green onion Extra cilantro

Instructions

6 steps

1Cook the Sweet Potatoes: Pierce sweet potatoes with a fork, spray lightly with oil, season with salt, pepper, and garlic powder, and bake at 400°F for 35–40 minutes until tender.
2Cook the Beef Filling: Brown ground beef in a skillet over medium heat, add onion and cook until softened, then add garlic and cook until fragrant.
3Season the Filling: Stir in tomato paste, onion powder, garlic powder, smoked paprika, cumin, chili powder, Worcestershire sauce, beef broth, salt, and pepper, then simmer until thick and flavorful.
4Make the Avocado Sauce: Blend avocado, Greek yogurt, lime juice, cilantro, garlic powder, cumin, salt, pepper, and water until smooth and drizzle-able.
5Assemble the Potatoes: Slice open baked sweet potatoes, fluff the centers slightly, fill with the beef mixture, and top with shredded cheddar.
6Serve: Drizzle with creamy avocado sauce and finish with green onion and cilantro if using. For the Sweet Potatoes: 4 medium sweet potatoes (about 800g total) Olive oil spray Salt, black pepper, and garlic powder, to taste For the Beef Filling: 1 lb (454g) lean ground beef (93/7) 1 white onion (75g), diced 4 cloves garlic, minced 2 tbsp tomato paste 1 tsp onion powder 1 tsp garlic powder 1 tsp smoked paprika 1 tsp cumin 1 tsp chili powder 1 tsp Worcestershire sauce ¼ cup beef broth Salt & black pepper, to taste For the Topping: ½ cup (56g) reduced-fat shredded cheddar cheese For the Creamy Avocado Sauce: 1 large avocado (150g) ½ cup (120g) non-fat Greek yogurt Juice of 1 lime ¼ cup fresh cilantro 1 tsp garlic powder ½ tsp cumin Salt & black pepper, to taste Water, to thin Optional Finish: Chopped green onion Extra cilantro