Southwestern Stuffed Sweet Potatoes
with ground turkey / pepitas
Leftover bolognese from earlier in the week gets a totally new twist thanks to the addition of Southwestern spices and added vegetables. Serve the meat sauce over sweet potatoes for a quick, comforting cool-weather meal.
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Ingredients
Southwestern Stuffed Sweet Potatoes:
- Zucchini - 8 oz , chopped
- Bell peppers, any color - 1 , chopped
- Garlic - 2 cloves , chopped
- Sweet potatoes, medium - 4
- Oil, cooking - 1 Tbsp
- Tomato paste - 2 Tbsp
- Cumin, ground - 1 tsp
- Chili powder - 1 tsp
- Turkey Bolognese (leftover from Tuesday) - ~3 cups
- Butter - 2 Tbsp
- Pepitas / pumpkin seeds - 1/4 cup
Prep
- Zucchini / Bell peppers / Garlic - Prep as directed. Store zucchini and bell peppers in one container. Store garlic in a separate container. (Can be done up to 4 days ahead)
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Make
- Scrub potatoes and pierce with a fork. Place in a baking dish and pour 2 Tbsp / 30 ml of water in the dish. Cover with a wet paper towel and cook in microwave until tender, 8 to 10 minutes, turning once in the middle.
- While potatoes are in the microwave, heat a Dutch oven over medium-high heat. Add oil and then zucchini and bell peppers to heated oil. Season with a pinch of salt and saute until tender, 3 to 4 minutes. Stir in garlic, tomato paste, cumin and chili powder and saute until fragrant. Pour leftover turkey bolognese over top and cook until warmed through. Set aside.
- When potatoes are tender, slice in half and spread each half with butter. Spoon turkey mixture and pepitas over top. Enjoy!
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