High Protein Twice Baked Sweet Potatoes w/ Turkey – FULL CAL
Ingredients
- 1 large sweet potato (~12 oz)
- 1 tbsp ghee
- 10 oz ground turkey
- 1 tsp salt
- ½ tsp pepper
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp oregano
- ½ cup onion minced
- ¾ cup red bell pepper diced
- 2 cups kale shredded
- 2 tbsp cilantro chopped
- 2 tbsp green onions thinly sliced
- 1 medium avocado sliced
Instructions
- Pierce the sweet potato with a fork. Add a little water to the bottom of instant pot, and the grate. Cook the sweet potato in the Instant Pot on high pressure for 15 minutes. If doing more than 1 potato, you will need to increase the time for cooking, try 25 minutes for 2-3 potatoes.
- Manual release the pressure when done, remove from the Instant Pot and allow to cool slightly.
- While the instant is going, preheat the oven to 400°F. Heat the ghee in a large pan over medium heat.
- Add the ground turkey, onion, and bell pepper. Cook for 5-7 minutes, until the turkey is cooked through and the onions/peppers are softened.
- While the turkey cooks, slice the sweet potato in half lengthwise (so they are like long boats), scoop out about ¾ of the inside, and dice.
- SEASON with salt, pepper, cumin, garlic powder, smoked paprika, and oregano then add the kale and diced sweet potato. Cook for 2-3 minutes, until the kale has wilted.
- STUFF the mixture into the sweet potato shells and bake for 12 minutes.
- REMOVE from the oven, top each half with half a sliced avocado, and garnish with cilantro and green onions.
Nutrition
Calories: 564kcal | Carbohydrates: 43g | Protein: 35g | Fat: 30g | Fiber: 12g | Net Carbs: 31g