Description
Clean eating never looked (or tasted) this bold. These Tex-Mex Beef Stuffed Sweet Potato Boats are packed with savory taco-spiced beef and topped with zesty avocado crema, corn, and crunchy pepitas. Wrapped and ready for the freezer, they’re perfect for vibrant, grab-and-go meals that don’t skimp on flavor.
Ingredients
4 medium sweet potatoes
1 lb ground beef
1 tbsp olive oil
1 tbsp taco seasoning
1 cup black beans (optional)
½ cup corn kernels
Juice of 1 lime
¼ cup chopped fresh cilantro
¼ cup chili-lime pepitas (or roasted pepitas + chili powder + lime zest)
Avocado Crema:
1 ripe avocado
½ cup Greek yogurt or sour cream
Juice of ½ lime
Salt to taste
Instructions
Bake sweet potatoes at 400°F (200°C) for 45–50 minutes until tender.
While they bake, sauté beef in olive oil with taco seasoning until fully cooked. Stir in black beans if using.
Toss corn with lime juice and cilantro.
Blend avocado, yogurt, lime juice, and salt until smooth.
Once potatoes cool slightly, slice and gently mash the centers.
Fill with taco beef, top with corn mixture, drizzle with avocado crema, and sprinkle pepitas on top.
For freezer meals: Cool completely, wrap individually, and freeze. Reheat at 350°F for 20–25 minutes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 480/serving
- Sugar: 9g/serving
- Sodium: 590mg/serving
- Fat: 24g/serving
- Carbohydrates: 38g/serving
- Fiber: 9g/serving
- Protein: 28g/serving