NUTRITION

SERVINGS

INGREDIENTS

0.5 medium sweet potato

6 oz ground turkey

0.5 cup corn

0.25 cup black beans

0 tsp avocado oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp plain non-fat Greek yogurt

0.25 oz feta cheese

1 tbsp fresh cilantro

0.25 whole lime

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Scrub the sweet potato and pierce it several times with a fork. Place it on a baking sheet and roast for 45-50 minutes until the center is soft.

• 3

  While the potato roasts, heat a non-stick skillet over medium-high heat. Add the corn to the dry pan and cook for 3-5 minutes, stirring occasionally, until the kernels are slightly charred and golden.

• 4

  Remove the corn from the pan and set aside. In the same pan, add the avocado oil and the ground turkey.

• 5

  Cook the turkey, breaking it up with a spatula, until browned and cooked through. Season with chili powder, cumin, garlic powder, salt, and pepper.

• 6

  Stir the black beans and roasted corn into the turkey mixture and heat through for 2 minutes.

• 7

  Once the sweet potato is done, slice it in half lengthwise and gently mash the inside flesh with a fork to create a well.

• 8

  Divide the turkey, corn, and bean mixture evenly between the two sweet potato halves.

• 9

  Top each boat with a dollop of Greek yogurt, crumbled feta cheese, and fresh cilantro.

• 10

  Serve immediately with a fresh squeeze of lime juice over the top.