If you’re looking for a healthy dinner that doesn’t sacrifice flavor, these Healthy Taco Stuffed Sweet Potatoes are going to become a new favorite. Roasted sweet potatoes are stuffed with flavorful taco-seasoned ground turkey, then topped with creamy avocado, fresh tomato, red onion, and a simple lime Greek yogurt drizzle that ties everything together perfectly.
They’re packed with protein, nourishing ingredients, and bold taco flavor while still feeling fresh, wholesome, and easy enough for a busy weeknight meal.
Why You’ll Love This Recipe
- Packed with flavor: These sweet potatoes are loaded with savory taco-seasoned ground turkey, creamy avocado, fresh toppings, and a tangy lime Greek yogurt drizzle.
- High protein & satisfying: A filling meal that will actually keep you full while still feeling fresh and nourishing.
- Easy weeknight dinner: Simple ingredients and minimal prep make this recipe perfect for busy nights.
- Made with wholesome ingredients: Sweet potatoes, lean protein, avocado, and fresh vegetables come together for a balanced, feel-good meal.
- Perfect for meal prep: The filling and sweet potatoes reheat beautifully for easy lunches or dinners throughout the week.
What Makes This Recipe Anti-Inflammatory?
This recipe is made with nourishing whole food ingredients that are known for their anti-inflammatory benefits while still being incredibly satisfying and flavorful.
- Sweet potatoes are rich in fiber and beta-carotene, a powerful antioxidant that supports overall health and helps fight inflammation.
- Ground turkey provides a lean source of protein to help keep you full and support balanced blood sugar levels.
- Avocado contains heart-healthy fats and antioxidants that may help reduce inflammation in the body.
- Greek yogurt adds protein and probiotics, which can help support gut health.
- Tomatoes, red onion, and lime juice provide fresh flavor along with vitamins, antioxidants, and anti-inflammatory compounds.
- Olive oil and spices like cumin, garlic, and paprika add both flavor and additional antioxidant benefits without relying on heavily processed ingredients.
How to make taco stuffed sweet potatoes: step-by-step
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes
- 1 tablespoon avocado oil
- Pinch of sea salt
Taco Turkey Filling
- 1 ¼ pounds ground turkey
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon chili powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons tomato paste
- Juice of ½ lime
Toppings
- 1–2 avocados, diced
- 2 Roma tomatoes diced
- 1/4 cup red onion, diced
- Greek yogurt or sour cream
- Jalapeño slices (optional)
- Extra cilantro
- Lime wedges
Equipment You’ll Need
- Large baking sheet
- Parchment paper (optional for easy cleanup)
- Large skillet
- Cutting board
- Sharp knife
- Mixing bowl
- Measuring spoons
- Spoon or spatula
Instructions
- Roast the Sweet Potatoes: Preheat oven to 425°F.
- Rub sweet potatoes with avocado oil and sprinkle lightly with salt. Place on a baking sheet and roast for 45–55 minutes, or until soft and caramelized.
- Make the Taco Turkey: Heat olive oil in a skillet over medium heat.
- Add ground turkey and cook until mostly browned. Stir in garlic powder, onion powder, smoked paprika, cumin, oregano, chili powder, salt, pepper, and tomato paste.
- Cook another 2–3 minutes until deeply flavorful. Finish with fresh lime juice.
- Prepare the toppings: dice the veggies and toppings and mix together a 1/4 cup of Greek yogurt and juice of 1 small lime.
- Assemble the potatoes: Slice open each sweet potato and fluff the inside slightly with a fork.
- Fill with taco turkey, then top with tomatoes, red onion, avocado, and a drizzle of the Greek yogurt lime mixture. Add extra cilantro and lime if desired.
- Storage Instructions: Store leftover taco stuffed sweet potatoes in an airtight container in the refrigerator for up to 4 days. For best results, store the avocado and fresh toppings separately and add them after reheating. Reheat in the microwave or in a 350°F oven until warmed through.
More recipes like this
- Greek Farro Salad Recipe (with chickpeas and feta)
- Instant Pot Marry Me chicken
- Instant Pot Acorn Squash
- Turkey Taco Lettuce Boats
Healthy Taco Stuffed Sweet Potatoes
These Healthy Taco Stuffed Sweet Potatoes are loaded with seasoned ground turkey, fresh toppings, creamy avocado, and wholesome ingredients for an easy high-protein dinner the whole family will love.
Servings:
4
Calories:
450
kcal
Equipment
- Large baking sheet
- Parchment paper
- large skillet
- Cutting board
- Sharp Knife
- Mixing bowl
- measuring spoons
- Spoon or spatula
Ingredients
Sweet potatoes
- 4 medium sweet potatoes
- 1 tablespoon avocado oil
- pinch of sea salt
Taco Turkey Filling
- 1 ¼ pounds ground turkey
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- juice of 1/2 a lime
Toppings
- 1-2 medium avocados (diced)
- 2 roma tomatoes (diced)
- 1/4 cup red onion (diced)
- 1/4 cup Greek yogurt or sour cream
- jalapeno slices (optional)
- extra cilantro for topping (optional )
Instructions
-
Roast the Sweet Potatoes: Preheat oven to 425°F. Rub sweet potatoes with avocado oil and sprinkle lightly with salt. Place on a baking sheet and roast for 45–55 minutes, or until soft and caramelized.
-
Make the Taco Turkey: Heat olive oil in a skillet over medium heat.
-
Add ground turkey and cook until mostly browned. Stir in garlic powder, onion powder, smoked paprika, cumin, oregano, chili powder, salt, pepper, and tomato paste.
-
Cook another 2–3 minutes until deeply flavorful. Finish with fresh lime juice.
-
Prepare the toppings: dice the veggies and toppings and set aside. Mix together a 1/4 cup of Greek yogurt OR sour cream and juice of 1 small lime.
-
Assemble the potatoes: Slice open each sweet potato and fluff the inside slightly with a fork.
-
Fill with taco turkey, then top with tomatoes, red onion, avocado, and a drizzle of the Greek yogurt lime mixture. Add extra cilantro and lime if desired.
-
Storage Instructions: Store leftover taco stuffed sweet potatoes in an airtight container in the refrigerator for up to 4 days. For best results, store the avocado and fresh toppings separately and add them after reheating. Reheat in the microwave or in a 350°F oven until warmed through.
Nutrition
Calories:
450
kcal
|
Carbohydrates:
35
g
|
Protein:
30
g
|
Fat:
18
g
|
Sodium:
450
mg
|
Nutritional information is automatically calculated and should be used as an approximation only.
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