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Southwestern Stuffed Sweet Potatoes
with ground turkey / pepitas

Active: 30 min Total: 30 min
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.


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


  1. 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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  1. 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.
  2. 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.
  3. 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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