Description
Warm, hearty, colorful, and loaded with freshly roasted vegetables — this version is even more delicious!
Ingredients
Scale
- 4 medium sweet potatoes
- ⅓ teaspoon ground cumin
- 1 teaspoon olive oil or avocado oil
- Salt, to taste
- Black pepper, to taste
- 1 pound lean ground turkey
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- Salt and black pepper, to taste
- 1 cup canned diced tomatoes (with juices)
- 1 medium zucchini, grated
- 1 red bell pepper, diced and sautéed
- 2 cups roasted mushrooms (cremini, shiitake, or button)
- 1 large handful fresh spinach, chopped
- 1 cup black beans (optional)
- 1 cup corn kernels, fresh or frozen (optional)
- 1 cup shredded cheddar cheese
- Optional Toppings:
- Sliced green onions
- Salsa
- Greek yogurt or sour cream
- Fresh cilantro
Instructions
- Cook the Sweet Potatoes: Microwave (quick method): Pierce each sweet potato several times with a fork. Microwave one at a time, 3 minutes per side, or until soft. Let cool. Oven: Preheat oven to 425°F. Pierce potatoes all over with a fork. Place on a baking sheet lined with foil. Bake 45–50 minutes, or until tender. Let cool slightly.
- Prepare the Sweet Potato Shells: Slice each potato lengthwise. Scoop out the flesh, keeping the skins intact. Mash the sweet potato in a bowl with olive oil, cumin, salt, and pepper. Spoon the seasoned mash back into each potato shell.
- Roast the Mushrooms: Preheat oven to 425°F (or use the same temperature from earlier). Slice mushrooms and spread on a baking sheet. Drizzle with a small amount of olive oil, salt, and pepper. Roast 10–15 minutes until browned and caramelized. Set aside.
- Sauté the Red Bell Pepper: Heat a small pan with olive oil. Add diced red bell pepper. Cook 3–4 minutes until softened. Set aside.
- Cook the Turkey Filling: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add garlic and cook until fragrant. Add ground turkey and cook until browned, breaking it apart. Drain excess liquid if needed. Stir in cumin, paprika, oregano, chili powder, salt, and pepper. Add diced tomatoes, zucchini, sautéed bell pepper, roasted mushrooms, and spinach. Stir and cook 2–3 minutes, until everything is heated and the spinach wilts. Mix in black beans and corn if using.
- Assemble the Stuffed Potatoes: Place potato shells on a baking sheet. Fill each one generously with the turkey and vegetable mixture. Top with shredded cheddar cheese.
- Broil: Broil 6–8 minutes, or until the cheese melts and begins to brown.
- Serve: Add green onions, salsa, Greek yogurt, or your favorite toppings.
Notes
- Feel free to customize the optional toppings based on your taste preferences.
- This recipe is flexible, and you can substitute with other vegetables or proteins as desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 27g
- Cholesterol: 85mg