YOUR SOLIN GENERATED RECIPE
Crispy Baked Sweet Potato with Hearty Chili and Melty Cheddar
Enjoy a comforting and balanced dish featuring a crispy baked sweet potato topped with a hearty, spice-infused turkey chili and finished with a generous sprinkle of melty cheddar. This dish offers a delightful mix of textures and flavors, from the roasted sweetness of the potato to the savory depth of the chili, complemented by the smooth, rich cheddar.
INGREDIENTS
1 medium Sweet Potato (114g)
3 ounces Lean Ground Turkey (85g)
1/2 cup Kidney Beans (130g)
1/4 cup Low Fat Cheddar Cheese, shredded (28g)
1/2 cup Diced Tomatoes (120g)
1/2 medium Onion, diced (55g)
1 clove Garlic, minced (3g)
1 teaspoon Chili Powder
1 teaspoon Cumin
PREPARATION
Preheat your oven to 425°F (220°C). Clean and pat dry the sweet potato, then pierce it several times with a fork. Place it on a baking sheet and bake for about 40-45 minutes until the skin is crispy and the inside is tender.
While the sweet potato bakes, heat a non-stick skillet over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant.
Add the lean ground turkey to the skillet and cook until browned, breaking it apart with a spatula as it cooks.
Stir in the chili powder and cumin, coating the turkey evenly. Then, add the diced tomatoes and kidney beans. Allow the mixture to simmer for 8-10 minutes so the flavors meld together. Season with salt and pepper to taste if desired.
Once the sweet potato is done, remove it from the oven and carefully slice it open. Fluff the inside with a fork, creating a bed for the hearty chili.
Spoon the turkey chili mixture generously onto the baked sweet potato and top with shredded low fat cheddar cheese. The residual heat will help the cheese melt slightly.
Serve warm and enjoy your balanced, flavorful meal!