Tag Archives: Bakes Sweet Potato

Ground Turkey and Veggie Stuffed Sweet Potato with Avocado // Paleo // Whole30 // Gluten Free

I actually took these pictures the next day as I had the leftovers for my lunch.

Dare I say that it was even better the next day?!

Isn’t that the case with a lot of dishes?  The flavors just need to settle into each other sometimes.  One of the many reasons I always make extra!

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Teaspoon crushed garlic (I cheat and use Trader Joe’s pre crushed :))
  • 1 Teaspoon Crushed Ginger
  • 1 white onion
  • 2 Cups shredded Carrots
  • 2 Cups Diced Mushrooms
  • 2 lbs ground turkey (I like to make a lot so we have leftovers :))
  • Avocado for garnish.  Not necessary, but the creaminess of the avocado was so good with the savoriness of the dish.  Plus…avocado on everything, I say!
  • Jar of your favorite pasta sauce.
  • 2-4 large sweet potatoes.  We all each had just half, but if you only have small sweet potatoes, or love them…do more!

Directions

Start your sweet potatoes ahead of time!!  I’ve tried numerous times, and they ALWAYS take longer than they are supposed to!  This might be the ONE thing that pushes me over the edge to finally try my Instapot….that has been sitting there unused for the last two years, because I’m scared of it haha.  BUT…

  • Place sweet potatoes on a baking sheet or a baking pan, pierce with a fork and bake for an hour, or until the inside is soft.  It took my ginormous ones an hour and 15, so fair warning if you are on a time schedule for dinner!! 😦
  • Dice up onion while your potatoes are cooking…you’ll have plenty of time 😉
  • Sautee 2 Tablespoons of Extra Virgin Olive Oil with garlic, ginger, and onions for about 5 minutes.
  • Add in ground turkey (or any ground meat!)
  • Add in diced mushrooms
  • Add in shredded carrots
  • Either add Trader Joe’s “Everyday Seasoning” or…add all the things…I’m lazy.
  • Add in your pasta sauce.
  • When potatoes are done, take them out, cut in half if big, or slice down the center if small or medium.  Crush it up a little.
  • Spoon on meat and veggie mixture, and top with avocado!

Enjoy!dit-elle-Lauren

Chicken and Spinach Stuffed Sweet Potato with Soft Boiled Egg! // Paleo // Whole30

What is it about soft boiled eggs?  I’ll tell you.  The soft ooey goey yolk!!!  They make just about anything they are on look DELICIOUS and taste decadent!  So…I figured I better add it to my first attempt at a Whole30 dish that I was going to make for the boys 🙂  It worked!  They devoured it!!Blog Paleo Chicken and Spinach Stuffed Sweet Potato with Soft Boiled Egg-1Ingredients

  • 4 sweet potatos (or, however many people you have.  If you get ridiculously large ones like I did, you can cut them in half per serving)
  • 6 cups spinach
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Teaspoon crushed garlic (I cheat and use Trader Joe’s pre crushed :))
  • 2-3 large bone in chicken breasts or if you’re in a pinch for time a rotisserie chicken and shred the breasts from it (I’m not a big fan of dark meat, but you could use all of it!)  Bone in is so much juicier and easier to shred.
  • 4 Eggs (or as many people that you have)

Directions

  • Cook chicken ahead of time (to make shredding easier) by coating with 1 Tbl Olive Oil and use crushed sea salt/pepper.  Bake in preheated oven 375 until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F.  Or, you could BBQ on med 10-15 minutes each side depending on size.
  • Place sweet potatoes on a baking sheet or a baking pan, pierce with a fork and bake for an hour, or until the inside is soft.  It took my ginormous ones an hour and 15, so fair warning if you are on a time schedule for dinner!! 😦
  • Start boiling water for the eggs.  Once water is boiled, add eggs.  Boil for 6 minutes.  Drain the hot water and add cold water a few times until they are completely cool.  Once cool, peel and set aside to put on top of dish.  Good luck getting all of them to completely come out of the shell.  I’ve never been able to!  :{  Feel free to make extra if you are serving to people that care haha.
  • Dice up the red onion
  • Sautee 2 Tablespoons of Extra Virgin Olive Oil with red onions and garlic for about 5 minutes
  • Shred the chicken and add it to the above.
  • Toss in the spinach until it’s wilted.
  • When potatoes are done, take them out, cut in half if big, or slice down the center if small or medium.  Crush it up a little.  Spoon on chicken and spinach mixture.  Top with soft boiled egg.

Enjoy!dit-elle-Lauren