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Sep 12, 2020 By Stacie Hassing

Tex-Mex Sweet Potato Hash (Whole30)

Dairy-Free
Egg-Free
Gluten-free
Grain-Free
Nut-free
Paleo
Whole30
Jump to Recipe

Make good use of leftover taco meat by giving this easy, one-skillet Tex-Mex Sweet Potato Hash a try. A tasty and hearty breakfast or weeknight dinner option. This recipe is meal-prep friendly and makes for a delicious reheat-and-eat meal throughout the week. It’s whole30, gluten-free, grain-free, and egg-free (unless you top it with a fried egg of course).

Tex-Mex Sweet Potato Hash served on a white plate with a fried-egg on top.

Next time tacos are on the menu, double the meat portion so that you have enough leftover to make this Sweet Potato Hash recipe.

Make taco night a cook once, eat twice experience. Using leftovers to make an entirely different meal is a win in my book. There are endless ways you can enjoy leftover taco meat such as in our Instant Pot Taco Chili, Taco Hot Dish, Taco Stuffed Sweet Potatoes, or in this Sweet Potato Hash recipe.

Taco meat is freezer-friendly and can keep in the fridge for up to 5-7 days. We like to plan a traditional style taco night for dinner and then a few days later use the taco meat leftovers to make another delicious and easy meal. Tex-Mex Sweet Potato Hash is hearty, flavorful, and made all in one skillet.

Feel free to add some heat with some jalapeño peppers or keep it cool with creamy avocado and cilantro. You can top your sweet potato bowl with whatever sounds good to you such as a fried egg and our Homemade Guacamole or nothing at all, because it’s really quite delicious on its own. It’s a recipe I know you’ll love and will take leftover taco meat to the next level.

Tex-Mex Sweet Potato Hash in a cast iron skillet.

This post contains affiliate links that will not change your price but will share some commission.

Tex-Mex Sweet Potato Hash ingredients

Tex-Mex Sweet Potato Hash is made with less than 10 ingredients. We like to keep things simple around here with easy meals because eating a wholesome and real food diet does not need to be complicated or require endless hours in the kitchen.

  • Ground beef – if you aren’t using leftover taco meat, you’ll need 1 pound of ground beef or ground turkey. We love ButcherBox for its quality meat options.
  • Taco seasoning – you can use homemade (whole30-friendly) or a pre-made taco seasoning. You will not need taco seasoning if using leftover taco meat.
  • Olive oil or avocado oil – any cooking fat of choice will get the job done.
  • Sweet potato – one medium to large sweet potato, peeled and cut into small cubes equaling about 2½ – 3 cups. You could also use regular potatoes.
  • Bell pepper – any color will work – red, orange, or yellow.
  • Red onion – feel free to substitute with a yellow onion.
  • Mushrooms – not a fan of mushrooms, feel free to substitute diced zucchini.
  • Spinach – kale or any other dark leafy green can be a substitute for the spinach.
  • Optional Toppings –  Fresh cilantro, green onions, avocado, guacamole, jalapeños, fried egg, sour cream, Mexican blend cheese or cotija cheese (omit sour cream and cheese if dairy-free or Whole30).

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Tex-Mex Sweet Potato Hash in a black skillet with a spoon in it.

How to make Tex-Mex Sweet Potato Hash

You’re going to love how quick and easy this sweet potato skillet is, and if you already have taco meat kickin’ around in the refrigerator or freezer, this recipe will take just 20 minutes. Plus, it’s made all in one-skillet which means less dirtying of dishes! This recipe only requires one skillet, a cutting board and a knife, which makes for a speedy kitchen clean-up.

  • Step 1: Place a skillet over medium-high heat. Add beef, seasonings and water to the pan. Cook until beef is browned. Remove beef from pan, set aside. Skip this step if using leftover taco meat.
  • Step 2: In the same pan the beef was browned in, add ½ tablespoon of oil and heat over medium until melted and hot.
  • Step 3: Add the diced sweet potatoes, dash with salt and pepper, and sauté for about 10-15 minutes or until just before fully cooked through, stirring occasionally. Add more oil as needed.
  • Step 4: Add remaining ½ tablespoon of oil as well as the onions, red pepper, and mushroom and sauté for about 3 minutes or until vegetables are tender.
  • Step 5: Fold in spinach and taco meat and continue to cook until heated through and spinach is wilted.

Serve with toppings of your choice! A fried egg on top makes this sweet potato breakfast bowl extra delicious. However, if you’re looking for a tasty and hearty Whole30 Egg-free breakfast recipe, this Tex-Mex Sweet Potato Breakfast Hash recipe is for you.

Wondering if you should purchase grass-fed beef? Learn how to choose quality red meat in this post!

Tex-Mex Sweet Potato Hash in a black skillet with a serving spoon in it as well as a fried eggs, avocado slices, jalapeño slices, green onion and cilantro garnished over top.

How to store Tex-Mex Sweet Potato Hash

This recipe can be stored in a container in the fridge for up to 5 days. Simply reheat-and-eat when you’re ready to serve it up. To reheat, you can do so in the microwave for about 2 minutes or until heated through or you can heat it on the stovetop in a covered skillet over medium heat until heated through .

Tex-Mex Sweet Potato Hash served on a white plate with a fried-egg on top.

This Whole30 Sweet Potato Hash recipe is meal-prep friendly!

Because this recipe reheats well and tastes just as good the next day (or two or three later), it makes for the perfect weekend meal prep recipe. I like to make this recipe during one of my Sunday meal preps and then divide it among 5 glass containers for an easy and delicious grab and go meal throughout the week.

Tex-Mex Sweet Potato Hash served on a white plate with a fried-egg on top with the yolk running out of the egg.

How to serve Tex-Mex Sweet Potato Hash

Here are some fun topping ideas to add even more flavor to this already tasty recipe:

  • Fresh cilantro
  • Sliced green onions
  • Sliced jalapeños
  • Diced or sliced avocado
  • Homemade Guacamole (great source of healthy fats)
  • Pica de gallo
  • Salsa
  • Fresh-squeezed lime juice
  • Fried egg
  • Sour cream (not Whole30)
  • Shredded cheese (not Whole30)
  • Black Bean & Corn Salsa (not Whole30)

Looking for guidance with meal planning? Check out Real Plans, a highly customizable online meal planning service that includes over 300 of our very own recipes.

Tex-Mex Sweet Potato Hash served on a white plate with fork and a fried-egg on top with avocado slices, jalapeño slices and cilantro.

Other Sweet Potato Hash recipe you’ll love:

  • Chicken and Apple Sausage Sweet Potato Hash
  • Sweet Potato Hash with Bacon
  • Brussels Sprouts Sweet Potato Sausage Hash

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Let's Get Cookin'

Tex-Mex Sweet Potato Hash

Make good use of leftover taco meat by giving this easy Tex-Mex Sweet Potato Hash a try. A tasty and hearty breakfast or weeknight dinner option that’s Whole30-friendly, too!

  • Author: Stacie Hassing
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 5-6 servings 1x
  • Category: Breakfast | Egg-free | Whole30
Print Recipe
★★★★★ 4.7 from 23 reviews

Ingredients

  • 1 lb. ground beef
  • 3 Tbsp. taco seasoning (homemade or organic store-purchased)
  • 1/2 cup water
  • 1 Tbsp. olive oil or avocado oil
  • 1 medium sweet potato, peeled and cut into small cubes (about 2½ – 3 cups)
  • 1 sweet bell pepper, diced (red, yellow or orange)
  • 1/2 medium red onion, diced
  • 1½–2 cups diced mushrooms, chopped
  • 2–3 cups spinach, roughly chopped
  • Optional Toppings: Fresh cilantro, green onions, avocado, guacamole, jalapeños, fried egg, sour cream, mexican blend cheese or cotija cheese (omit sour cream and cheese if dairy-free/whole30).

Instructions

  1. Place a skillet over medium-high heat. Add beef, seasonings and water to the pan. Cook until beef is browned. Remove beef from pan, set aside. Skip this step if using leftover taco meat.
  2. In the same skillet the beef was browned in, add ½ tablespoon of oil and heat over medium-high until melted and hot.
  3. Add diced sweet potatoes, dash with salt and pepper, and sauté for about 10-15 minutes or until just before fully cooked through stirring occasionally. Add more oil as needed.
  4. Add remaining ½ tablespoon of oil as well as the onions, red pepper and mushroom and sauté for about 3 minutes or until vegetables are tender.
  5. Fold in spinach and taco meat and continue to cook until heated through and spinach is wilted.
  6. Serve with toppings of choice.

Notes

Leftover taco meat works great. If using, skip steps 1.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 228
  • Sugar: 5 g
  • Sodium: 220 mg
  • Fat: 10 g
  • Saturated Fat: 2 g
  • Carbohydrates: 17 g
  • Fiber: 3 g
  • Protein: 18 g

Pin now, make later!

Sweet potato hash with taco meat in a cast iron skillet and topped with fresh cilantro.


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

This post may contain affiliate links which won’t change your price but will share some commission.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

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About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

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Reader Interactions

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  1. Lisa Lyerly says

    May 22, 2017 at 6:41 pm

    How did someone come up with this idea? I would never have thought to put these together. I think I’ll surprise my family with some. Wish me luck!

    ★★★★★

    Reply
  2. Nicole Greene says

    May 22, 2017 at 6:44 pm

    This looks amazing! Going to try it next time I’m craving tacos!

    Reply
  3. Amy says

    May 22, 2017 at 6:48 pm

    A meal my whole family can eat (lots of food allergies over here)! Can’t wait to make this!

    Reply
  4. Angie Baker says

    May 22, 2017 at 6:51 pm

    I can’t wait to try this recipe!

    ★★★★

    Reply
  5. Luna Tran says

    May 22, 2017 at 6:53 pm

    Looks so good!

    Reply
  6. Ellen S says

    May 22, 2017 at 6:54 pm

    This recipe sounds amazing! I’m going
    To replace the meat with Trader Joe’s Soy Chorizo for my vegetarians.

    Reply
  7. Mandy says

    May 22, 2017 at 6:59 pm

    This looks amazing! I would eat it for breakfast lunch or dinner. Love versatile recipes like this!

    Reply
  8. Maura says

    May 22, 2017 at 7:05 pm

    This looks so good. I will be making this tomorrow!

    Reply
  9. Kelsey says

    May 22, 2017 at 7:09 pm

    Yum! This looks so good! I’m pinning this to add to my list of recipes to try 🙂

    Reply
  10. Myra says

    May 22, 2017 at 7:14 pm

    Delish! Can’t wait to try it!

    Reply
  11. Candace says

    May 22, 2017 at 7:18 pm

    Yum!! This looks delicious – can’t wait to try it!

    Reply
  12. Liz says

    May 22, 2017 at 7:24 pm

    Cannot wait to try looks sooo yummy!!!

    Reply
  13. Steve says

    May 22, 2017 at 7:41 pm

    That looks really good!! Reminds me of the defined dish’s sweet potato O’Brien. Been wanting some all-day pans for years now!

    ★★★★★

    Reply
    • Steve says

      May 22, 2017 at 7:42 pm

      All-clad* haha stupid auto correct

      Reply
  14. Deana_Drinks_tea says

    May 22, 2017 at 7:50 pm

    Definitely making this next Taco Tuesday! Looks delicious ????

    ★★★★★

    Reply
  15. Alicia says

    May 22, 2017 at 7:53 pm

    I’m all about making extras one night and repurposing it another night. It saves so much time! And this hash looks amazing! I’m thinking about making it tomorrow! 🙂

    Reply
  16. PT says

    May 22, 2017 at 7:53 pm

    This will be my meal for the week even if I don’t win the giveaway! Love a good, simple recipe! ????

    Reply
  17. MacKenzie says

    May 22, 2017 at 8:06 pm

    Looks perfect for meal prepping!

    Reply
  18. Frances says

    May 22, 2017 at 8:06 pm

    I love making a sweet potato hash with beef, but I tend to get stuck on the same old toppings. I need to trying this spin on it. Looks great!

    ★★★★

    Reply
  19. Lauryn says

    May 22, 2017 at 8:08 pm

    Can’t wait to try this!!!! Love a good sweet potato recipe! :))

    ★★★★★

    Reply
  20. Kimberly Johnson says

    May 22, 2017 at 8:17 pm

    Hi! This Tex Mex Sweet Potato Hash has EVERYTHING I enjoy to eat in one pan ❤️????????????????????

    Reply
  21. Anne says

    May 22, 2017 at 8:25 pm

    I actually have taco meat in fridge leftover from yesterday. And I always have sweet potatoes so I will be whipping this up tomorrow for sure!!!! ????????????????????????????????????

    ★★★★

    Reply
  22. Brittany says

    May 22, 2017 at 8:32 pm

    This looks amazing! Something to add to my Whole30 breakfast list that isn’t eggs! I’m getting sick of eggs every day.

    Reply
  23. auntteen928 says

    May 22, 2017 at 9:10 pm

    I love that this recipe is gluten Free and dairy free. Nice alternative to Taco Tuesday. (Tagged on IG)

    Reply
  24. Shirley says

    May 22, 2017 at 9:14 pm

    I am sooo going to bake this for breakfast

    Reply
  25. Jessica Gray says

    May 22, 2017 at 9:27 pm

    I saw you all make this on your instagram story. It looks amazing! Can’t wait to try it! @iamjessiemae

    ★★★★

    Reply
  26. Celia says

    May 22, 2017 at 10:06 pm

    This looks awesome, I can’t wait to try it! Thank you for sharing!

    Reply
  27. Susan Highland says

    May 22, 2017 at 10:11 pm

    What a great idea! I will definitely be trying it! Mine won’t look as good, but I’m sure it will taste yummy!

    ★★★★★

    Reply
  28. Cameo says

    May 22, 2017 at 10:32 pm

    I am SO making this! I got some ground beef at the farmers market and I was just wondering what to use it for. This, this, this!

    Reply
  29. Susanna Austin says

    May 22, 2017 at 11:22 pm

    I haven’t made tacos in years. I usually make fajitas! I love sweet potatoes and will have to try this recipe!

    Reply
  30. Amanda St. Marie says

    May 22, 2017 at 11:50 pm

    This looks delicious! Can’t wait to try it!

    Reply
  31. Allison Houston says

    May 23, 2017 at 12:40 am

    I’m a Texas native who has lived in Denver for the past 6 years and I can easily confess that I miss TexMex on a daily basis! I am fallen in love with Denver, especially the culture of living an active, healthy lifestyle so this recipe is the perfect way for me to cure my TexMex cravings in a healthy way! Thank you for sharing!

    Reply
  32. Randi says

    May 23, 2017 at 5:02 am

    This recipe looks ah-mazing! Usually have all ingredients in my fridge so thank you for putting this together!

    Reply
  33. Stephanie says

    May 23, 2017 at 5:07 am

    Looks delicious! Can’t wait to try it.

    ★★★★★

    Reply
  34. Cynthia Hill says

    May 23, 2017 at 7:17 am

    Love the ingredient list and the pairing of leftover taco meat with sweet potato! Sounds & looks yummy! My Hubby loves hash too – can’t wait too try!

    Reply
  35. Stacy Mason says

    May 23, 2017 at 7:33 am

    This recipe looks absolutely delicious & I cannot wait to try it! I use my left over Taco meat to make a Taco salad!

    ★★★★★

    Reply
  36. Jen Noe says

    May 23, 2017 at 8:23 am

    Going to make for brunch this weekend ! Thx!

    Reply
  37. heidi says

    May 23, 2017 at 9:25 am

    This looks scrumptious – the only better way is if you two made it for me! 😉

    ★★★★★

    Reply
  38. Angela hernandez says

    May 23, 2017 at 11:40 am

    Looks amazing I need to try this ❤️

    Reply
  39. Cait says

    May 23, 2017 at 12:02 pm

    Looks amazing!!!

    Reply
  40. kayla says

    May 23, 2017 at 12:23 pm

    in love with this recipe as i prep 3 lbs of taco meat at the beginning of the week for my lunches! i am definitely going to have to make this!!!

    Reply
  41. Susan P. says

    May 23, 2017 at 4:50 pm

    This is the kind of recipe I like to make – quick, easy, nutritious and one-pan! It looks delicious.

    ★★★★★

    Reply
  42. Demi says

    May 24, 2017 at 7:43 am

    Everything this Southern California girl needs! (+avocado, claro).

    Reply
  43. Shawna says

    May 24, 2017 at 4:04 pm

    Your Tex Mex Sweet Potato Hash looks and sound amazing and it looks pretty easy to make and healthy so I will definitely be making this recipe in the near future! I usually make Chili with my left over taco meat which I love to serve over brown rice. I would love to have the All-Clad LTD 3 Quart Sauté Pan in my kitchen as I can tell you right now it would be the pan I use the most. Currently, when I make one pan meals like chicken stir fry or chicken fajitas, my largest pan is overflowing. Thank you for sharing this wonderful recipe and Thank you for the great giveaway!

    ★★★★★

    Reply
  44. Alexandra robertson says

    May 24, 2017 at 5:27 pm

    This looks delicious. i have an addiction to sweet potatoes! I would love this pan. Most of my pans are from college and so old… I’m married with 2 kiddos now lol. I am @alexandrarobertson7 on Instagram 🙂

    Reply
  45. Kristina Prewitt says

    May 25, 2017 at 7:02 pm

    Kitchen mess clean up is not my thing either!! This recipe looks easy and delicious!!! (IG: solovedlittles)

    Reply
  46. Ashley says

    June 6, 2017 at 4:50 pm

    This is fantastic! I loved it and it was super easy to prep.

    ★★★★★

    Reply
    • Jessica Beacom says

      June 7, 2017 at 9:45 pm

      Awesome!!

      Reply
  47. Annette says

    October 28, 2017 at 3:32 pm

    I made this for dinner tonight, and it was sooo good! I added black beans and left over corn and added cheese too. I will definitely make this again

    ★★★★★

    Reply
    • Stacie Hassing says

      November 4, 2017 at 8:04 am

      So great to hear! Love the additions you made!

      Reply
  48. Jasmine says

    November 4, 2017 at 12:08 pm

    I just cooked this up for the week ahead and had to have a small bowl before packing it up. Your taco seasoning is great — spot on to what I think taco seasoning should taste like. I did sub kale for spinach since I only had baby spinach and needed to use up the kale sooner. I am glad for whichever website that directed me here and not forgetting this recipe before getting the chance to make it (as often happens)

    ★★★★★

    Reply
    • Jessica Beacom says

      November 5, 2017 at 6:41 am

      Hey Jasmine!

      Thanks for the feedback about the taco seasoning. I’m so glad you found us!

      Reply
  49. Holly says

    February 1, 2018 at 6:09 pm

    I made this dish last and it was SO delicious!!! I never tried something like this and it’s now my favorite dish to make! I love how savory and healthy it is!

    ★★★★★

    Reply
    • Jessica Beacom says

      February 3, 2018 at 8:33 am

      Yayyyyy! Glad you loved it, Holly!

      Reply
  50. iltedelmondo.myblog.it says

    February 27, 2018 at 9:30 am

    Thanks for finally writing about >Tex Mex Sweet Potato Hash – The Real Food Dietitians <Loved it!

    ★★★★★

    Reply
    • Stacie Hassing says

      March 3, 2018 at 2:19 pm

      Great!

      Reply
  51. Elizabeth says

    August 6, 2018 at 1:49 pm

    I love the idea of this dish. I am a little confused as why it’s labeled dairy free if you’re using ghee? Can I just substitute olive oil for the ghee?

    Reply
    • Stacie Hassing says

      August 10, 2018 at 8:15 am

      This recipe is so good!! Because lactose and the dairy-proteins are removed in the process of making ghee, people with dairy sensitivities can tolerate ghee. However, you can absolutely sub olive oil or coconut oil in this recipe. Hope you enjoy!

      Reply
  52. Libby O'Daniel says

    January 4, 2019 at 7:40 pm

    This is my all time favorite breakfast! I like to swap kale for the spinach, it holds up to reheating a bit better and gives it a little more texture. Thank you for a wonderfully veggie-filled breakfast recipe!

    Reply
    • Jessica Beacom says

      January 6, 2019 at 7:16 am

      Hi Libby,

      I’m so glad you love this dish and you’re right about the kale – thanks for pointing that out. I’ve edited the recipe to reflect that. Thanks!

      Reply
  53. Ronda Eisenbarger says

    April 27, 2019 at 5:24 pm

    Does this freeze well with the mushrooms in it?

    ★★★★

    Reply
    • Jessica Beacom says

      April 29, 2019 at 1:21 pm

      The mushrooms will give off a little moisture when you reheat the dish but reheating it in a skillet (vs. microwave) helps the liquid evaporate when you reheat it.

      Reply
  54. Suzanne says

    May 2, 2019 at 2:38 pm

    I ate this a couple of months ago when a friend made it and I haven’t stopped thinking about it since. So I finally had her send me the recipe and I made it…it is SO YUMMY! I am heating up the last of it for lunch as I type this! Thank you for this yummy goodness!

    Reply
    • Jessica Beacom says

      May 3, 2019 at 2:38 pm

      Love this! We’re so happy you enjoyed it and that your friend so graciously shared the recipe!!

      Reply
  55. Suzanne says

    June 12, 2019 at 7:54 pm

    This has quickly become my favorite meal! I don’t eat it for breakfast, usually lunch or dinner. I got the recipe from a friend just over a month ago, and tonight I just finished making it for the 6th or 7th time! I recently told my sisters about it and one made it the next day and said she loved it so much that she’s going to make it all the time.

    Reply
    • Jessica Beacom says

      June 13, 2019 at 5:02 pm

      This is so great! We’re so happy your friends shared the recipe and that you’re passing it along – thank you!

      Reply
  56. Julie says

    September 21, 2019 at 10:13 am

    Thanks for this idea! I actually used breakfast sausage and it turned out delicious!!

    Reply
  57. Emily says

    October 14, 2019 at 7:06 am

    The first recipe from this site that I haven’t been impressed with. It was decent hot and fresh when eaten with tortilla chips, but definitely a more fatty meal than I like and am used to. Does not reheat well, if my husband doesn’t eat this today I’ll be throwing out the rest (which I hate to do).

    ★★★

    Reply
    • Jessica Beacom says

      October 15, 2019 at 10:06 am

      Hi Emily,

      We’re sorry to hear you didn’t enjoy this recipe reheated.

      Reply
  58. Laurine Kelson says

    December 21, 2019 at 1:31 am

    I made this again tonight, this time with pumpkin as well as sweet potato and chopped okra in place of spinach. With chopped green onions, sour cream and lime wedges on the side, Y U M !!!

    Reply
    • Stacie Hassing says

      December 21, 2019 at 5:58 am

      Awesome! That changes you made sound so good. Glad to hear you enjoy this recipe and its versatility!

      Reply
  59. Sydney says

    March 10, 2020 at 2:05 pm

    This was a very easy recipe to follow and was extremely tasty! It eas a nice switch up from the regular and a very nice way to use sweet potatoes. A hit with my whole family.

    ★★★★★

    Reply
    • Stacie Hassing says

      March 16, 2020 at 1:16 pm

      That’s so great to hear! We love know when our recipes are a hit for the whole family! 🙂

      Reply
  60. Danielle says

    July 13, 2020 at 7:59 pm

    My family loved it! It was pretty quick to make and liked how you could add on different topings to your liking.

    ★★★★★

    Reply
  61. Katie Jo says

    January 8, 2021 at 9:44 pm

    This was so good! Perfect way to use up a variety of leftovers we had, thank you for sharing!!

    Reply
  62. Robyn Lilly says

    January 9, 2021 at 8:57 pm

    I made this for the challenge! It is delicious and I am craving more of it and it is beautiful and fiber filled as well. I am definitely loving the meals and the lists. Thank you : )

    Reply
    • Jessica Beacom says

      January 11, 2021 at 7:47 pm

      So great to hear! Glad you loved it and are enjoying the meal plan as well.

      Reply

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This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

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