- 1 lb. grass-fed ground beef (can substitute for turkey or bison)
- 1½ Tbsp Homemade Taco Seasoning (add more to taste)
- 4 small to medium sweet potatoes
- 10–12 cherry tomatoes, diced
- 1 jalapeño, sliced
- 1 avocado, diced
- 1 bunch fresh cilantro, chopped
- 1 lime, cut to wedges
- 4–6 scallions, diced
- Fresh salsa
- Preheat oven to 375ºF. Cover baking sheet with parchment paper, place washed and dried sweet potatoes on baking sheet and bake for 30-40 minutes or until fork pokes through to the middle easily.
- While sweet potatoes are baking make the taco meat. Add ground beef to a medium skillet and begin cooking over medium-high heat. Using a spatula, break meat into small pieces. Once meat is cooked through, add the homemade taco seasoning, stirring together. Feel free to add additional taco seasoning to taste.
- Serving: On a plate, place one sweet potato. Using a knife, slice the top of the potato open lengthwise. Using a fork, mash the inside of the sweet potato a little and create a “well” to make room for the taco meat. Add desired amount of taco meat, top with tomatoes, jalapeño slices, avocado, fresh cilantro, and scallions. Using one lime wedge, squeeze fresh juice over the top.
- Add shredded cheese and sour cream of choice for a non-Whole30 version.
Prep-Ahead Tip: Make the taco meat up to 4 days in advance. Store in an airtight container in the fridge. Reheat by transferring to a medium pan over medium heat. Add a little water to the pan as well.
To Freeze: Allow meat to cool, then store in an airtight container or freezer-friendly bag for up to 2-3 months in the freezer.
- Serving Size: 1/4 taco meat 1 sweet potato (no toppings)
- Calories: 375
- Sugar: 8 g
- Sodium: 270 mg
- Fat: 11 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 25 g