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Avocado Turkey Chili Stuffed Sweet Potatoes

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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