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Week of 2/6/23

Seven Layer Dip Taco Bar
with baked sweet potato / plantain chips

Active: 30 Total: 50
Original GF Paleo Vegetarian
Seven Layer Dip Taco Bar

Seven Layer Dip will fit right in if you have plans to watch American football this weekend, but we added a baked sweet potato to make it feel like a more complete meal (sort of like a taco bar) if you just plan to serve it for dinner during the week. 

Tags
Air-Fryer Friendly
Proteins
Ground meat
Cuisines
American
Save recipe
54

Ingredients

Metric
Servings:
4
Cauliflower Rice:
  • Cauliflower, small - 1 head , florets chopped
  • Butter - 1 1/2 Tbsp
Seven Layer Dip Taco Bar:
  • Lettuce, romaine - 1 hearts , shredded
  • Tomatoes, medium - 2 , diced
  • Turkey, ground - 1 lb
  • Paprika - 1 tsp
  • Cumin, ground - 1 tsp
  • Chili powder - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • Olives, black and sliced - 1/2 cup
  • Pepitas / pumpkin seeds - 1/4 cup
  • Plantain chips, paleo-friendly - for serving
Baked Sweet Potatoes:
  • Sweet potatoes, medium - 4
Guacamole:
  • Shallots - 1 clove , diced
  • Cilantro - 1 Tbsp , chopped
  • Avocados - 1
  • Lime juice - 2 tsp

Prep

  1. Sweet potatoes - (If prepping right before cooking, get oven heating first.) Wash and scrub potatoes. Slice in half lengthwise. (Can be done up to 5 days ahead)

  2. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  3. Lettuce / Tomatoes - Prep as directed.

  4. Season turkey - Stir together turkey, paprika, cumin, chili powder, salt, and black pepper. 

  5. Make guacamole - Dice shallots and chop cilantro. Mash together avocados, lime juice, shallots, and cilantro. Season with some salt.

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Make

  1. Heat oven to 425F / 218C. Line a sheet pan with foil or brush with some oil.

  2. Rub sweet potato halves on all sides with some oil. Place potatoes cut-side down on the sheet pan. Season the tops with some salt. Transfer to the oven and roast until potatoes can be easily pierced with a fork, ~30 minutes.

  3. While the sweet potatoes roast, place a skillet with oil over medium heat. Add the seasoned turkey and cook, breaking it apart, until cooked through, 6 to 8 minutes. Transfer the turkey to a paper towel-lined plate to cool slightly.

  4. In a square baker, spread out the turkey mixture in a thin layer. Add the cauliflower rice on top. Add guacamole, spreading it out over the cauliflower in a thin layer.

  5. Top with olives, lettuce, tomatoes, and pepitas. 

  6. Divide the sweet potato halves between serving plates. Gently mash with a fork. Scoop seven layer dip onto roasted sweet potatoes. Serve with plantain chips on the side for scooping. Enjoy!

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