NUTRITION

SERVINGS

INGREDIENTS

2 medium Sweet Potatoes

4 ounces Lean Ground Turkey (93% lean)

1/2 cup Black Beans (rinsed and quartered)

1/4 cup Diced Tomatoes

1/2 ounce Shredded Cheddar Cheese

1 teaspoon Olive Oil

1 teaspoon Chili Powder

1 teaspoon Cumin

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Wash and scrub the sweet potatoes thoroughly. Pierce each sweet potato a few times with a fork and place them on a baking sheet.

• 3

  Roast the sweet potatoes in the preheated oven for about 45-50 minutes until tender.

• 4

  Once roasted, let the sweet potatoes cool slightly. Slice each sweet potato in half lengthwise and carefully scoop out most of the flesh, leaving a thin layer attached to create the 'skin'. Reserve the scooped-out flesh for the chili filling.

• 5

  Place the sweet potato skins back on the baking sheet, brush lightly with olive oil, and return to the oven for an additional 10-12 minutes to crisp up the edges.

• 6

  Meanwhile, in a skillet over medium heat, add any remaining olive oil if needed and cook the lean ground turkey. Season with salt, pepper, chili powder, and cumin.

• 7

  When the turkey is nearly cooked through, add the reserved sweet potato flesh, black beans, and diced tomatoes. Stir to combine and let the mixture simmer for 5-7 minutes until heated through and slightly thickened.

• 8

  Spoon a generous amount of the turkey chili mixture into each crispy sweet potato skin.

• 9

  Sprinkle the shredded cheddar cheese evenly over the top of each filled skin and, if desired, return to the oven for 2-3 more minutes to allow the cheese to melt.

• 10

  Serve warm and enjoy this balanced, flavorful meal!