YOUR SOLIN GENERATED RECIPE
Lean Turkey Chili-Topped Sweet Potato Dogs
Enjoy a creative twist on classic hot dogs by using baked sweet potatoes as a nutritious vessel for a hearty lean turkey chili. This colorful dish features a perfectly roasted sweet potato paired with a savory topping of lean ground turkey, kidney beans, and vibrant vegetables seasoned with chili spices. A light drizzle of olive oil and a hint of avocado finish it off for a satisfying meal that’s both fueling and flavorful.
INGREDIENTS
1 medium Sweet Potato (130g)
4 oz Lean Ground Turkey (113g)
1/4 cup Kidney Beans (60g)
1/4 cup Diced Tomatoes (60g)
1/4 cup Red Bell Pepper (38g)
2 tbsp Red Onion (20g)
1/2 tsp Olive Oil (2.5g)
1/8 Avocado (30g)
1/2 tsp Chili Powder
1/4 tsp Ground Cumin
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Wash the sweet potato thoroughly and prick it with a fork. Bake it for about 40-45 minutes until tender. Once cool enough to handle, carefully slice it open lengthwise, creating a pocket for the toppings.
In a skillet, heat the olive oil over medium heat. Add diced red onion and red bell pepper, sautéing until softened, about 3-4 minutes.
Add the lean ground turkey to the skillet. Cook until browned and crumbled, approximately 5-7 minutes.
Stir in the kidney beans and diced tomatoes along with chili powder, cumin, salt, and pepper. Allow the mixture to simmer for 5 more minutes so the flavors meld.
Spoon the turkey chili mixture generously into the open baked sweet potato.
Top with thin slices or a small dollop of avocado, adding creaminess and extra flavor.
Serve immediately while warm, enjoying the blend of tender sweet potato and hearty turkey chili.