Southwestern Stuffed Sweet Potatoes are loaded with protein and veggies and have tons of flavor. Naturally gluten-free and paleo friendly!
Breakfast gets a burst of spicy Mexican flavor in these sweet potatoes stuffed with scrambled eggs, spinach, and chorizo for a high-protein meal prep with staying power. We aim to give this to you for breakfast, but you can certainly eat this for lunch or dinner. Or all three.
Southwestern Stuffed Sweet Potatoes Ingredients
- 4 medium cooked sweet potatoes
- 1 teaspoon olive oil
- 6 oz. ground chorizo (sugar-free)
- 4 large eggs, beaten
- 2 cups fresh spinach
- ¼ cup chopped cilantro
- ⅓ cup chopped red onion
How to Make Southwestern Stuffed Sweet Potatoes
This dish has a couple of components and you can make them in stages, or all at once and then pop them in the fridge. But it starts with baking the potatoes, naturally! Pop them in the fridge, wrapped in foil, if you make them ahead of time. Cook the chorizo in a skillet and add in the spinach, along with the beaten eggs. You might not need pepper, if the chorizo has a sufficient amount of kick (taste!). After that cooks, set it aside and chop the cilantro and red onion, which serve as toppings. The idea is that the sweet potatoes are stuffed with a combination of eggs, chorizo, and fresh spinach, with red onion and cilantro on the side. So much flavor, so much protein.
How to Store and Serve Southwestern Stuffed Sweet Potatoes
These are easy to put together. Start off with some cooked sweet potatoes, which you can do ahead of time. Cut them open and get them ready. The stuffed ingredients are popped into one of the side compartments, as you might want to reheat the components individually. We like reheating potatoes in the oven but the microwave will do, too. Go easy on the egg and chorizo combo in the microwave; sometimes eggs can get a little gummy in there.
Substitutions and How to Customize
Feel free to use regular baked potatoes (i.e., russet potatoes) instead of sweet potatoes if you want. It will just veer out of paleo-friendly territory, if that's important to you.
Turn the whole thing vegan/plant-based by using plant-based spicy sausage and JustEgg. No problem. Will still taste great. It's about the combination of flavors, you know?
Add additional layers of flavor to the eggs if desired, with a dash of cayenne. Don't forget the salt and pepper; paprika would be great with the eggs as well. You're just adding to some of the flavors that are already present in the chorizo (hint: look at the chorizo package's ingredient list to see what sorts of seasonings are in there, and go from there if you want to amp up the heat or earthiness.)
Switch the spinach for baby kale or even arugula, if you like. If you're the kind of person who has frozen chopped spinach in your freezer on the regular, use that. Just make sure you squeeze out as much excess liquid as possible before you add it to the mix.
If you're down with cheese, add some shredded cheddar or Monterey jack cheese on top.
More Awesome Southwestern Flavors to Meal Prep With!
- Southwestern Chicken Bake Meal Prep
- One Pot Southwestern Meal Prep
- Southwestern Meal Prep Recipe (with steak!)
Ingredients
- 4 medium crockpot sweet potatoes
- 1 teaspoon olive oil
- 6 oz. ground chorizo sugar-free
- 4 large eggs beaten
- 2 cups fresh spinach
- ¼ cup chopped cilantro
- ⅓ cup chopped red onion
Instructions
- Heat olive oil over medium heat in a medium skillet. Add chorizo and use a spatula to break into small pieces. Cook for 6-7 minutes stirring regularly. Stir in spinach and cook 2 minutes longer until wilted. Pour eggs into the pan and stir again. Cook 3-4 minutes longer or until eggs are cooked through.
- Slice sweet potatoes down the center without cutting through the bottom and fluff with a fork. Place sweet potatoes into 4 large compartments of teal MPOF containers. Divide chorizo mixture between smaller compartments. Place a small cup with cilantro and red onion next to each sweet potato.
