HIGH PROTEIN STUFFED SWEET POTATOES
This is another healthy lunch idea thats so easy and so good.
It comes in at 478 cals, 41 grams protein, and will keep you full for hours from the slow digesting carbs, fiber, and all the protein.
If you are watching carbs closely, feel free to use spaghetti squash, zucchini, or your favorite vessel.
Here is how I made it (makes 4 servings)
1.Place 4 sweet potatoes (~125g each) in the oven at 350°F for 75 mins. Time depends on thickness, so if your potatos are larger, go a little longer. These hold up great in the fridge all week, so feel free to make more.
2.Cook 1 lb lean ground beef (I use 93/7). Season with salt, pepper, and 2 tbsp taco seasoning (or just season with 1tbsp garlic powder, 1 tbsp oregano, 1btsp smoked paprika, & 1/2 tsp cumin). Lightly spray a pan with avocado oil, add seasoned ground beef, and continuously mince until fully cooked through.
3.For the protein queso process 1 cup cottage cheese or Greek yogurt with ½ cup shredded cheddar, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp smoked paprika, and a splash (1–2 tbsp) milk or water until smooth. Warm gently on LOW heat until melted and creamy, then season with salt to taste before serving.
4.For the guac, just mash 1 avocado with the juice of 1 lime, a large handful of freshly chopped cilantro, 1/4 small white onion, a couple pinches of salt, and pepper.
5.For the pico or tomato salad, finely dice 1/3 red onion, add half a pint of quartered cherry tomato, a handful of finely chopped fresh cilantro, 1 finely diced and deseeded jalapeño, the juice of 1 lime, and a generous pinch of salt.
6.When the sweet potato are done, just let them cool for a minute or two, then cut them open, mash the inside with the fork, then fill them up with the following: 1 quarter of the protein queso, 4oz of cooked beef, a quarter of the mashed avocado, pico, garnish with fresh cilantro, and a light drizzle of sour cream.
As always, if you make it, be sure to let me know on SHREDHAPPENS!
ENJOY!