Go Back

Healthy Taco Stuffed Japanese Sweet Potato with Avocado & Pickled Onions

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings: 2
Course: Main Course
Ingredients Method

Ingredients
  

For the sweet potatoes:
  • 2 Japanese Sweet Potatoes (white or purple)
  • salt
  • 1 tbs butter or olive oil (optional)
For the taco beef:
  • 1 lb. 93% lean grass-fed ground beef
  • 1 packet Siete Seasoning mix
  • 2 tsp salt
For serving:
  • 1 avocado, sliced
  • 4 tbs pickled onions
  • lime juice (for avocado)
For smoky honey bbq sauce:
  • 4 tbs avocado mayo (or 3 tbs of nonfat greek yogurt and 1 tbs of mayo for macro-friendly option)
  • 1 tbs bbq sauce (I use primal Kitchen)
  • 2 tsp yellow mustard
  • 2 tsp honey
  • smoked paprika, salt, and pepper

Method
 

  1. Preheat oven to 400F and use a fork to puncture holes around the sweet potatoes. Roast in the oven for 45-60 mins or until the middle is soft.
  2. Saute the ground beef on the stove until browned and then add 1/2 the seasoning packet and the salt.
  3. Mix all of the sauce ingredients in a bowl.
Assemble:
  1. Slice the sweet potatoes in half and use a fork to mash the salt and the butter/oil (if using) into the potatoes.
  2. Top each potato with the ground beef, salted and sliced avocado (sprinkle with lime juice if desired) and the pickled onions. Drizzle with sauce and enjoy!