About this Recipe
By: Carole St-Laurent
This is the perfect dinner after a day full of activities. Rich in Vitamin A and C, Zinc, Calcium and Potassium, you will replenish your nutrients and feel absolutely satiated. Plus, it’s extra delish!
- 4 medium sweet potatoes
- 1 lb grassfed ground beef
- 2 tbsp Kasandrinos EVOO
- 1 package frozen pepper stir fry (green, yellow, red peppers and white onions)
- 1 cup of sugar-free salsa, mild or medium to taste
- 2 tbsp chili powder
- 1 cup Mexican style shredded cheese
- Salt & Pepper to taste
- 4 tbsp Cilantro
For this recipe I used two spice blends from Balanced Bites: Taco & Fajita and Tex Mex, one tablespoon of each. But if you don’t have the Balanced Bites spice blends, do not worry. Chili powder will give you that nice warmth and fajita flavor.
This recipe is great for creative garnishes: go wild with sour cream, slices of avocado or a dollop of guacamole!
This flavorful dish is 21 Day Sugar Approved.
Check out why buying a good quality olive oil is important in this post.
Eat the rainbow! The deep orange of the sweet potato means you’ll consume an ample amount of beta-carotene. Beta-carotene is a red/orange pigment found in fruits and vegetables and is a precursor to Vitamin A.
- Protein 22.2% 22.2%
- Carbs 28.9% 28.9%
- Fat 48.9% 48.9%
Step by Step Instructions
Pre-heat the oven to 375º F. Poke a few holes in the sweet potatoes with a fork and brush with 1 tbsp of olive oil. Roast 45 minutes to 1 hour, until tender. Let cool so you can handle them.
Meanwhile, heat 1 tbsp of olive oil in a large pan on medium low. Add the ground beef and brown for 10-12 minutes. Add the spices and mix.
Remove the meat from the pan but leave the fat drippings. Set the meat aside. To the pan, add the frozen veggies and the salsa. Simmer for 10-12 minutes or until all the water has evaporated. Add the meat back to the pan and sauté 2 more minutes. Remove the pan from the heat.
With a knife, slice open each potato on the long side and push open. Add as much meat and veggie mix as you can in each potato. (You might have some meat left over, you’re welcome!)
Top each stuffed potato with a 1/4 cup of shredded cheese. Set the 4 potatoes under the grill for 2-3 minutes, until the cheese is melted. Add a sprinkle of cilantro and serve.