Recipes

This fast, flexible meal checks the “protein + fiber” box in a big way: about 32–34 grams of protein and 11–13 grams of fiber per stuffed sweet potato. It’s also perfect for meal prep — cook a batch of the green chile turkey once, then chop one bunch of green onions and one bunch of cilantro to store in the fridge for the week and use in various recipes the entire week. With those ingredients ready to go, assembling this becomes a two-minute operation once the sweet potato is cooked. Great for lunches, busy nights or post-exercise refuels.

Equipment Needed

• Microwave or oven
• Fork or paring knife
• Medium sauté pan
• Cutting board + knife
• Spoon

Ingredients

• Green Chile Turkey

• 1 Tbsp olive oil
• 1 pound ground turkey
• 1 (4–5 oz) can mild diced green chiles
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper

• For One Serving

• 1 medium sweet potato (8–10 ounces)
• 4 ounces taco-spiced green-chile turkey (prepared above)
• 1/4 cup cooked black beans (drained + rinsed)
• 2–3 Tbsp jarred salsa
• 1/4 of an avocado, diced
• 2 Tbsp chopped cilantro
• 2 Tbsp sliced green onion
• 1–2 Tbsp plain Greek yogurt or sour cream
• 1–2 tsp finely diced jalapeños
• Hot sauce (optional)

Directions

1. Make the Taco Turkey

2. Heat olive oil in a medium sauté pan over medium heat.
3. Add ground turkey and cook, breaking it up with a spoon, until no longer pink.
4. Stir in the green chiles, cumin, salt and pepper. Cook 3–4 minutes until the flavors come together.
5. Let cool and store in the fridge for up to 4 days. This recipe yields enough for multiple stuffed potatoes, so use any leftover turkey for another meal.

6. Cook the Sweet Potato

7. Microwave (fastest):
   Pierce the sweet potato several times with the tip of a knife. Microwave 8–9 minutes, flipping halfway, until very soft. Let cool for 5 minutes before splitting open.
8. Oven (hands-off):
   Heat oven to 400°F. Pierce the sweet potato, place on a baking sheet, and bake 45–55 minutes until tender.

9. Assemble

10. Split the sweet potato lengthwise and lightly mash the inside with a fork.
11. Per each sweet potato, heat 4 ounces of the turkey and ¼ cup of the black beans
12. Add the warm turkey, black beans and salsa.
13. Top with salsa, avocado, cilantro, green onion and a dollop of Greek yogurt.
14. Add jalapeños and/or hot sauce if you want a little extra heat.