NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

6 oz ground beef 93% lean

0.5 cup frozen corn kernels

0.5 tbsp extra virgin olive oil

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp plain Greek yogurt

1 tsp lime juice

0.5 oz feta cheese

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Pierce the sweet potato several times with a fork and roast on a baking sheet for 45-50 minutes until tender.

• 2

  While the potato roasts, heat a non-stick skillet over medium-high heat. Add the frozen corn to the dry pan and cook for 3-5 minutes until slightly charred, then remove and set aside.

• 3

  In the same skillet, add the olive oil and ground beef. Break the beef apart with a spatula and cook until browned.

• 4

  Stir the chili powder, cumin, sea salt, and black pepper into the beef. Cook for another 2 minutes to toast the spices, then stir the charred corn back in.

• 5

  In a small bowl, whisk together the Greek yogurt and lime juice to create the crema. If it is too thick, add a teaspoon of water to reach a drizzling consistency.

• 6

  Slice the roasted sweet potato down the center and fluff the inside with a fork. Stuff the beef and corn mixture generously into the potato.

• 7

  Top with crumbled feta cheese, a drizzle of the lime crema, and fresh chopped cilantro before serving.