For a healthier baked potato, try our recipe for Turkey Stuffed Sweet Potatoes!
Turkey Stuffed Sweet Potatoes are a simple, gluten-free hearty recipe. The potatoes are balanced by a hint of spice by chipotle Brussels sprouts to keep you and your tastebuds satisfied with four low-calorie pre-prepped meals. The turkey and Brussel sprouts pairing is nutritiously delicious, but the sweet potato pulls everything together. Let’s dive a little more into the world of sweet potatoes before you start meal prepping!
Did you know that sweet potatoes are a staple grown worldwide? Sweet potatoes come in many sizes and shapes and colors — including white and purple in addition to the typical orange. Sweet potatoes pack a nutritious punch with a number of health benefits that make them a great addition to your weekly meal prep diet.
Three of the top health benefits of sweet potatoes are they are 1) highly nutritious with fiber and vitamins, 2) great for your vision with generous amounts of beta-carotene, and 3) fantastic for your gut with soluble and insoluble fiber. Sweet potatoes have a candied flavor and can be paired with sweet or savory foods. Versatile, appetizing, and healthy, it’s no wonder why they’re a better choice than Russet potatoes!
Now that we’ve got to know the sweet potato better, let’s stuff it with some goodness.
This simple, but hearty turkey stuffed sweet potatoes and chipotle Brussels sprouts will keep both you and your tastebuds more than satisfied!
How long will Turkey Stuffed Sweet Potatoes last for?
Cooked turkey can last in the fridge for 3-4 days, along with sweet potato and cooked Brussels sprouts. Make sure to close your meal prep containers well to seal in the aromatic flavors of Turkey Stuffed Sweet Potatoes. Opt for a shallow, airtight container.
Can Turkey Stuffed Sweet Potatoes be frozen?
Yes, you can freeze this sweet and savory meal and pull it out later for lunch or dinner. Turkey Stuffed Sweet Potatoes will keep its flavor for 2-3 months in the freeze. Make sure to seal your meal prep containers with plastic wrap to protect against any freezer burn. Also think about your plans for the meal in the future. If you plan on microwaving, go with a plastic container. If you prefer reheating your meals in the oven, store your food in a glass container.
Turkey Stuffed Sweet Potatoes Ingredients:
Sweet Potatoes
- 4 Small to Medium Sweet Potatoes
- 1 lb. Ground Lean Turkey
- 8 oz. Tomato Sauce
- 1 Tbsp. Avocado Oil
- 2 Tbsp. Sliced Green Onion
- 2 Tbsp. Fresh Cilantro
- 2 Tbsp. Feta Cheese
- 1 Tbsp. Cumin
- 1 Tbsp. Smoked Paprika
- 1 Tbsp. Chopped Garlic
- 1 tsp. Pink Himalayan Salt
- 1 tsp. Ground Black Pepper
Brussels Sprouts
- 1 lb. Brussels Sprouts, cut into halves
- Juice of 1/2 Lime
- 1 Tbsp. Avocado Oil
- 2 tsp. Siete brand Chipotle Hot Sauce
- 1 tsp. Garlic Powder
How do you make Turkey Stuffed Sweet Potatoes?
The recipe is pretty simple for such an amazing meal! Most of the work is done inside your oven and prepping the potatoes for baking only takes 10 minutes.
Start by preheating the oven to 450℉ and then line two baking sheets with parchment paper – one for potatoes and the other for Brussel sprouts.
Pierce the potatoes all over – with a fork – to steam ventilation while cooking. Bake them for 45-50 minutes or until softened.
While potatoes are baking, prepare the turkey filling with a skillet on medium-high heat. Add the avocado oil and garlic, then add ground turkey, tomato sauce, garlic, and seasonings/spices. Stir occasionally until the turkey is browned and fully cooked.
During the last 15 minutes of the potato’s baking time, place all the Brussels sprouts, cut into halves, onto a second baking sheet and gently roll around until well-coated in avocado oil. Place this sheet on the rack directly under potatoes and bake for 15 minutes.
Once everything has finished cooking, assemble potatoes by filling with seasoned turkey and topping with feta, cilantro, and green onion, and portion alongside your Brussel sprouts.
Pretty simple, huh?
How to portion Turkey Stuffed Sweet Potatoes?
Our dual component meal prep container is well suited to hold your meal. The sweet potato goes in the bigger compartment and the Brussels sprouts in the smaller one (1 cup of sprouts). Opt for a three compartment meal prep container if you are planning to add sides like a salad or fresh fruit. Serve, store, and enjoy!
Other tips for making Turkey Stuffed Sweet Potatoes:
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When browning ground turkey, the turkey will turn a grayish-white color before beginning to brown slightly. Make sure there is no pink left in the turkey, which should take about 15 minutes.
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When it comes to sweet potatoes, the deeper the color of the potato, in general, the greater its abundance of beta-carotene antioxidants.
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Opt for longer sweet potatoes so you can load up on the stuffing!
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Don’t use sweet potatoes with rotten spots. Purchase fresh, ripe sweet potatoes and wash them thoroughly.
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Trim your Brussels sprouts with a knife before cooking. Remove the stems and any yellow or damaged leaves.
Ingredients
Sweet Potatoes:
- 4 small Sweet Potatoes
- 1 lb. Ground Lean Turkey
- 8 oz. Tomato Sauce
- 1 Tbsp. Avocado Oil
- 2 Tbsp. Sliced Green Onion
- 2 Tbsp. Fresh Cilantro
- 2 Tbsp. Feta Cheese
- 1 Tbsp. Cumin
- 1 Tbsp. Smoked Paprika
- 1 Tbsp. Chopped Garlic
- 1 tsp. Pink Himalayan Salt
- 1 tsp. Ground Black Pepper
Brussels Sprouts:
- 1 lb. Brussels Sprouts cut into halves
- 1 lime juiced
- 1 Tbsp. Avocado Oil
- 2 tsp. Siete brand Chipotle Hot Sauce
- 1 tsp. Garlic Powder
Instructions
- Preheat oven to 450℉ and line 2 baking sheets with parchment paper.
- Using a fork, pierce the potatoes all over to all steam ventilation while cooking. Then, place onto one baking sheet and place onto middle oven rack — bake for 45-50 mins. or until softened.
- Next, prepare filling by placing a skillet over medium-high heat. Once heated, add avocado oil and then garlic. Next, Add ground turkey, tomato sauce, garlic, and seasonings/spices, stirring occasionally until turkey is browned and fully cooked.
- During the last 15 minutes of the potato’s baking time, place all Brussels sprouts ingredients onto second baking sheet and gently roll around until well-coated. Place on rack directly un-der potatoes and bake for 15 minutes.
- Once everything has finished cooking, assemble potatoes by filling with seasoned turkey and topping with feta, cilantro, and green onion — serve alongside Brussels sprouts.
- Serve, store, and enjoy!
