Sweet Potato Turkey Taco & Roasted Bok Choy

I love tacos. And when I say love, I mean it's one of the things that I could always go to and enjoy. However, when trying to avoid processed foods, I steer away from tortillas ... but also don't always crave a taco salad. What to do!?

So one day, I got creative in the kitchen and used only what I had in my fridge and pantry, and discovered that I had sweet potatoes, turkey, peppers, onions, salsa, and bok choy. With a brilliant idea in mind, I started to put together a meal that I am super excited about and have had several times since: turkey tacos with sweet potatoes as the shell!!

I hope you enjoy these as much as I do - they're a great combo of sweet, savory, and spicy, and are easy to digest and clean so you can feel great about licking the plate. You're welcome!


Ingredients:

  • 1 lb organic, grass fed 95% lean ground turkey
  • 1/4c cooked oragnic black beans (if desired), or can swap the turkey for more beans!
  • 4-5 sweet potatoes, about 4" long
  • 1 small white onion
  • 3 cloves of garlic
  • Trader Joe's Hatch Valley Salsa, or any salsa
  • 3-5 tbsp nutritional yeast
  • 1/2c diced peppers, red/yellow/orange/green
  • 1 bag oragnic baby spinach
  • 3 heads of organic bok choy
  • 1 ripe avocado
  • olive oil to cook with

Instructions:

  1. Preheat oven to 375
  2. Take out two baking sheets; line one with aluminum foil and grease both with olive oil
  3. Wash the sweet potatoes and cut down the center length-wise like a hotdog bun. Place into the baking sheet with the aluminum foil and cover the pan with another sheet of aluminum
  4. Wash the bokchoy well, slice in half, and place on the other baking sheet; set aside
  5. Put the sweet potatoes in the oven and set time for 45 minutes
  6. Dice onions, garlic, and peppers
  7. Heat oil in a pan and place onions, garlic, & peppers inside to brown
  8. Add turkey meat and cook slowly to retain moisture
  9. At the 25 minute mark on your timer, add the bok choy to the oven
  10. Add the salsa and spinach to your pan of taco meat, salsa can be as much or as little as you want but the more you add the more water there will be. I added about 1/3c
  11. Add in the nutritional yeast to the taco mixture, and black beans if using
  12. Your sweet potatoes and bok choy should be done around when the 45 minute timer goes off, but check them continuously. You want the bok choy to be browned and cooked, and the sweet potatoes super soft to the touch
  13. On a place, place a sweet potato and pull open along the cut you made
  14. Spoon in taco meat, and add the bok choy and some slices of avocado to your plate
  15. Enjoy!!
LRG_DSC00798.jpg
LRG_DSC00824.jpg