Taco Stuffed Sweet Potatoes
Serves 4
10 mins prep
50 mins cook
60 mins total
A healthy high-protein option for lunch or dinner featuring roasted sweet potatoes stuffed with sautéed tempeh, avocado, and a fresh salsa mix.
0 servings
1: Preheat the oven to 425°F and place a piece of parchment on a baking sheet. Use a fork to poke holes into the sweet potatoes, set them on the baking sheet, and roast for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork. 2: Crumble the tempeh into little pieces. Heat oil in skillet over medium-high heat. Sauté the tempeh until the pieces are lightly browned, about 3-4 minutes. Add taco seasoning and water, stirring to combine. Reduce heat to low, and cook about 5 more minutes. 3: In a medium bowl, combine onion, cilantro, avocado, lime juice, and sea salt. Set aside. 4: Slice baked sweet potatoes open lengthwise and stuff with lettuce, tempeh, and guacamole. Top with tortilla strips and enjoy!
