High-Protein Taco Stuffed Sweet Potato Bowl

gluten-free ⓘ

2 meals (estimated)

From a reel by Hunt4shredz — watch the original

Ingredients

• 2 large sweet potatoes (about 425g total)
• Light sprinkle of salt
• 1 lb (454g) lean ground beef (93/7)
• 2 tbsp tomato paste
• ½ cup beef broth or stock
• 1 small onion or shallot, finely diced
• 3 cloves garlic, minced
• 1½–2 tbsp taco seasoning
• ½ tsp smoked paprika
• Big handful fresh parsley, finely chopped
• Juice from 1/2 lime
• ½ cup non-fat Greek yogurt
• 1–2 tbsp water
• Pinch of salt
• Optional squeeze of lime
• Pico de gallo (1 tbsp per bowl)
• Guacamole (1 tbsp per bowl)
• Extra parsley to finish

Instructions

1. Prepare the sweet potatoes by seasoning them lightly with salt and cooking until tender.
2. Cook the ground beef in a pan with the diced onion or shallot and minced garlic.
3. Stir in the tomato paste, beef broth, taco seasoning, and smoked paprika.
4. Mix in the chopped parsley and lime juice, then simmer until the mixture is thickened.
5. Create a creamy sauce by whisking together the Greek yogurt, water, and a pinch of salt, adding lime juice if desired.
6. Split the cooked sweet potatoes and stuff them with the beef mixture.
7. Top the bowls with the yogurt drizzle, pico de gallo, guacamole, and extra parsley.