Fajita Stuffed Sweet Potatoes + Creamy Avocado Sauce (Paleo + Whole30)
I dunno about you, but I celebrate holidays the way I celebrate pretty much everything — with food :). And Cinco de Mayo is no exception, rather it’s the RULE when it comes to food, because it features one of my favorite cuisines — Mexican food!
I’ve noticed many of my clients and people in general think of Mexican food as unhealthy, but I think it’s one of the easiest cuisines to upgrade without sacrificing flavor. The flavors are rooted in health-boosting spices and herbs, tons of plants and vegetables, and of course my favorite healthy fat- avocados.
Incase you needed a little inspo, I’m including one of my FAVE healthy upgraded recipes — These RIDICULOUS Fajita Stuffed Sweet Potatoes with Creamy Avocado Sauce.
To upgrade the health benefits of this recipe (without sacrificing flavor) I simply made these swaps —
+ Swapped corn or grain tortillas for sweet potatoes loaded with fiber, anti-aging antioxidants and magnesium (aka an “anti-stress” mineral)
+ Swapped the dairy in traditional crema for a lactose-free sour cream or coconut yogurt, which is easier on digestion but still full of healthy gut-promoting-bacteria
+ Added avocado to the sauce for additional richness, fiber and satiating healthy fats
+ Used metabolism-boosting spices such as chili powder, cumin and cayenne
+ Added fresh cilantro, known for it’s detoxifying properties
+ Sautéed the turkey meat and veggies in ghee, which has the rich taste of butter without the lactose, as well as gut-health-promoting + inflammation-fighting fatty acids like CLA & butyrate
+ Used organic bell peppers (free of pesticides) and turkey meat (no hormones or antibiotics added)
While this may seem like a lot, you don’t have to do every swap, every time. However I do encourage you to use this as a guideline/template when planning out your meals.
How can you make simple swaps or add more nutrients in to upgrade the nutrition profile? How can your meal taste better and make you feel better too? Sometimes all it takes is the addition of a spice or herb, swapping an inflammatory product (like canola oil) for an anti-inflammatory one (like grass-fed ghee), or replacing a flour product with a veggie.
Don’t believe me? I dare you to try this recipe and see if it changes your mind. Along with being insanely delicious and nutrient-rich, it almost doesn’t even require a recipe it’s so simple (the creamy avocado sauce is really the only “recipe” part of it). It makes great leftovers and you can easily repurpose the ingredients (i.e. use the rest of the baked sweet potatoes in a bowl for breakfast, or the sauce on a burrito bowl later that week, etc.) It’s also family-friendly, a total crowd-pleaser and the perfect thing to make on Cinco de Mayo.
Fajita Stuffed Sweet Potatoes + Creamy Avocado Sauce (Whole30 + Paleo)
An upgraded, healthy take on a delicious Mexican classic, these hearty, whole30 + paleo fajita loaded sweet potatoes are family-friendly, easy to make and a total crowd-pleaser.
For the loaded sweet potatoes:
- 4 small/medium sized sweet potatoes, rinsed and patted dry
- 1 package organic ground turkey breast
- 1 organic red bell pepper, cored and thinly sliced
- 1 organic yellow bell pepper, cored and thinly sliced
- ½ onion, peeled and thinly sliced
- 4 tbsp grass-fed ghee
- 4 tsp organic taco seasoning
- sea salt + black pepper to taste
- fresh cilantro
For the creamy avocado sauce:
- 1 avocado, peeled, pitted and chopped
- ½ cup lactose-free sour cream
- ¼ cup cilantro
- juice of 1 lime, squeezed
- 1 tsp sea salt
- fresh black pepper to taste
- Preheat oven to 425F. Line a baking tray with parchment paper. Set sweet potatoes on baking tray and bake for approximately 1 hour 30 minutes, turning halfway through. NOTE -- I like to do this in advance, ideally the night before to save on time.
- Once potatoes are done baking slice open in the middle and let them cool.
- Heat 2 tbsp of ghee in a large, stovetop pan over medium heat. When melted add in sliced bell peppers and onions along with 2 tsp of taco seasoning. Cook for about 10 minutes, until soft.
- Remove from pan and add in the remaining 2 tbsp ghee to melt. Add in turkey meat and taco seasoning and stir until cooked through (i.e. no more pink) about 5-10 minutes.
- While veggies + meat are cooking, add all of your creamy avocado sauce ingredients into a food processor or blender and mix until smooth and creamy.
- Stuff sweet potatoes with veggie + turkey mixture, smother with creamy avocado sauce and top with cilantro.
- Store in the fridge and enjoy leftovers through the week!