I lust for tacos and guacamole. I mean, really have an uncontrollable desire and appetite for them. It is the absolute light of my life.
One year, I bought a “Salsa” plant from a local nursery. Imagine my joy when I held my little bundle of joy for the first time and the pain and sorrow when I failed to reap the rewards of its bountiful harvest because I overwatered it. I grieved for months. The thought of it still crushes my soul.
When thinking about tacos, my heart rate rises, I get butterflies in my stomach, and my knees start knockin’. I’m drawn to its gravitational pull. It is the center of my universe. It makes me wonder, “is this what love is supposed to feel like?”
Now, add a sweet potato to the mix, and I have died and gone to heaven. I was a little hesitant at first by the thought of the two in one recipe. But because two positives, make a positive, I figured, “why the heck not?” I figured right, it was terrific, and I’m also figuring that I will eat this every day for at least the next month.
Prep time: 25 mins Cook time: 52 mins Yields: 4 servings
INGREDIENTS
4 medium sweet potatoes
3 tsp avocado oil
1 small yellow onion, chopped
1 tsp sea salt
1 pound lean ground turkey
1 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 ripe avocado, sliced and pitted
1 lime for garnish
1 garlic clove, minced
1 cup cooked or canned black beans
Gluten-free salsa
1/4 cup unsalted roasted pumpkin seeds
1/4 cup chopped cilantro
DIRECTIONS
Brush each sweet potato with 1/4 tsp of avocado oil. Place the sweet potatoes on a baking sheet and poke each one a few times with a fork. Place them in the preheated oven and bake for 40 minutes or until they’re soft.
While the potatoes are baking, heat 2 tsp oil in a large skillet over medium heat. Add the chopped onion and salt; saute the onion for about 6 minutes until it softens and begins to brown.
Add the ground turkey to pan and heat until cooked. Pour in 1/2 cup water into the pan; then stir in the chili powder, oregano, cumin, garlic powder, onion powder, and black pepper. Cook until the water has evaporated.
Once the sweet potatoes are done, slice them open and fill each one with ground turkey and black beans. Then top with salsa, avocado, pumpkin seeds, lime juice, and cilantro.
