Taco-Stuffed Sweet Potatoes
Lime-Cashew Cream
Ingredients
- 2 large sweet potatoes
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- 2 cloves garlic, minced
- 1 Tbsp avocado oil
- ¾ lb grass-fed ground beef
- 1 Tbsp chili powder
- ½ tsp ground coriander
- 1 (14.5-oz) can organic diced tomatoes, drained
- 2 Tbsp chopped fresh cilantro
- 1 avocado, pitted and sliced
- ½ small red jalapeño pepper, sliced (or use a green jalapeño pepper)
- 2 radishes, cut into matchsticks
Instructions
- Preheat oven to 400°F. Pierce potatoes several times using a knife. Bake on a foil-lined baking sheet 1 hour or until tender.
- Meanwhile, sauté onion, bell pepper, and garlic in hot oil in a large skillet over medium-high heat 6 minutes or until tender.
- Add beef, chili powder, and coriander. Cook 5 minutes or until beef is crumbly and no longer pink; drain and return to pan.
- Stir in tomatoes; cook 5 to 6 minutes or until thickened. Stir in cilantro and salt and pepper to taste.
- Split potatoes lengthwise, and top with beef mixture, Lime-Cashew Cream, avocado, jalapeño, and radishes. Garnish with additional cilantro, if desired.
Side Dish Ingredients
- ¼ cup raw cashews
- 2 Tbsp boiling water
- 1 small clove garlic, minced
- ¼ cup water
- ¼ tsp grated lime rind
- ½ tsp fresh lime juice
Side Dish Instructions
- Place nuts and boiling water in a heatproof bowl. Cover and let stand 15 minutes. Drain; rinse nuts.
- Process nuts, garlic, and ¼ cup water in a food processor or blender 2 to 3 minutes or until creamy, scraping sides as needed. Stir in lime rind, lime juice, and salt and pepper to taste.
Paleo Meal Plan
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