Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

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Taco Stuffed Sweet Potatos

Monday, February 18, 2019
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Total time
2 hours and 30 minutes
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Preparation time
1 hour and 30 minutes
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Portions
6

One more thing I like about loaded sweet potatoes: they are indeed extremely simple to prepare and do not require any particular cooking skill. All you need to do is to pierce them with a fork, and bake in the oven until fork-tender. Once you have baked, prepare the stuffing. It could be just some sour cream, tuna, shredded chicken or guacamole. I like to use lentils and walnuts to create a meat free option.

Ingredients
or6 medium sweet potato, baked (780 g)
or2 cups of lentils, canned, drained, rinsed, cooked (384 g)
or3 cloves of garlic, raw (9 g)
or2 tbsps of chili powder (16 g)
or1 tsp of cumin seed (2 g)
or1 tsp, oregano, dried (1 g)
or1/2 tsp of paprika (1 g)
or120ml of water
or1/2 small head of cabbage, red, raw (284 g)
or4 tbsps of lemon juice (60 g)
or1 tbsp of apple cider vinegar, (15 g)
or2 ripe avocados (272 g)
or9 sprigs of coriander leaves, (20 g)
or1/4 cup, sliced of jalapeno, (23 g)
or1/2 cup, chopped of nuts, walnuts, (59 g)
Preparation
1.
Preheat oven to 200°C. Pierce the sweet potatoes several times with a fork and place onto a lined baking sheet. Bake for about an hour or longer, until fork tender.
2.
Place walnuts in a food processor, and pulse 2 or 3 times (the walnuts must be cut into tiny pieces, looking "meaty").
3.
Drizzle some olive oil in a large skillet, and place on medium heat. Once hot, add the cooked lentils (previously cooked according to package instructions), walnuts, garlic cloves garlic, spices, hot sauce, and pour some water to moisten (I advice about ½ cup/120 ml, more if needed). Cook for a few minutes, or until heated throughout.
4.
For the cabbage slaw, place cabbage, 1 tbsp of lemon juice, apple cider vinegar and a pinch of in a medium bowl, and stir to combine. Refrigerate until ready to use.
5.
Prepare the avocado cream by combining avocados, coriander, remaining lemon juice, water, 1 garlic clove and salt & pepper in a blender or food processor, and mix until smooth and creamy. Adjust seasoning as needed, and set aside.
6.
Slice the sweet potatoes length-wise, stuff them with the lentil-walnut meat, and top with the avocado cream, and additional toppings (sliced jalapenos, fresh chopped coriander, salsa and/or hot sauce).
7.
*NOTE* You can place whatever type of protein
Nutritional information
Per 100 gPer portion (337 g)% DRI
Energy150 kcal507 kcal25 %
Fat4 g15 g23 %
Fatty acids, total saturated1 g2 g9 %
Cholesterol0 mg0 mg0 %
Sodium52 mg174 mg7 %
Carbohydrate23 g79 g26 %
Sugars3 g10 gremove
Fiber5 g17 g68 %
Protein6 g22 gremove