Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma
FALLBROOK – Try this dairy-free, egg-free, gluten-free, grain-free, soy-free dish, Avocado Turkey Chili Stuffed Sweet Potatoes. Adding avocado to the filling makes for a nutrient-dense creaminess under 500 calories that complements the sweet and spicy baked potato; recipe courtesy of Fresh Avocados – Love One Today. For more recipes, visit http://www.LoveOneToday.com.
Avocado Turkey Chili Stuffed Sweet Potatoes
Start to finish: 75 minutes
Serves: 4
Ingredients:
1 ripe, fresh avocado, halved, pitted, peeled and diced
4 medium-sized sweet potatoes
1 tablespoon olive oil
1/2 cup onion, diced
1/4 cup red bell pepper, diced
1 garlic clove, minced
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
8 ounces ground white meat turkey
1 14-ounce can petite diced tomatoes in juice
1/4 cup cheddar cheese, grated (optional)
Directions:
Heat oven to 400 degrees F.
With a fork, pierce sweet potatoes all over several times. Place on a baking sheet lined with aluminum foil.
Bake until soft and fork tender, about 45 minutes.
Heat oil in a deep skillet over medium heat. Add onion and pepper
Cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic, cumin, oregano and salt.
Add turkey. Cook, stirring and breaking it up with a spoon, until no longer pink, 3 to 5 minutes. Stir in tomatoes. Reduce heat to medium-low.
Cover and cook for 20 minutes.
Remove from heat and stir in avocado. Slice baked sweet potatoes lengthwise just until open. Fill with turkey mixture.
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