YOUR SOLIN GENERATED RECIPE
Crispy Loaded Sweet Potato Skins with Turkey Chili
Enjoy a hearty twist on a classic comfort dish with crispy baked sweet potato skins loaded with a savory turkey chili topping. The natural sweetness of the potato pairs with lean ground turkey, black beans, and vibrant bell peppers, finished with a sprinkle of low-fat cheese. This dish delights with a mix of textures and vibrant flavors while staying balanced and nutritious.
INGREDIENTS
1 medium Sweet Potato (130g)
4 oz Lean Ground Turkey (113g)
1/4 cup Black Beans (60g)
1/4 cup Diced Tomatoes (60g)
1/4 cup diced Red Bell Pepper (38g)
1/8 small Yellow Onion (15g)
1/8 cup Low-Fat Cheddar Cheese (14g)
1 tsp Chili Powder
1 tsp Cumin
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F. Wash the sweet potato thoroughly and pat dry.
Pierce the sweet potato a few times with a fork, then place it on a baking sheet. Bake for about 40-45 minutes until tender.
While the sweet potato bakes, heat a non-stick skillet over medium heat. Add the lean ground turkey and cook until browned, breaking it up as it cooks.
Add the diced onion and red bell pepper to the turkey, and sauté until softened. Stir in the chili powder, cumin, salt, and pepper.
Mix in the black beans and diced tomatoes, and let the chili simmer for 5-7 minutes to meld the flavors.
Once the sweet potato is done, let it cool slightly. Slice it in half lengthwise and carefully scoop out a bit of the center to create a 'skin' bowl, leaving a border.
Spoon the turkey chili mixture into the sweet potato skins. Sprinkle the low-fat cheddar cheese on top.
Optionally, return the loaded skins to the oven for 3-5 minutes to melt the cheese, or serve immediately.
Plate and enjoy your crispy loaded sweet potato skins with turkey chili.