Have you ever stuffed a sweet potato? If not, then you’re in for a treat with this recipe! You know I love a good stuffed sweet potato for breakfast… but it’s also a big hit for dinner!
This is a hearty, yet healthy meal… especially if you’re doing Whole30! If you follow me on social media, then you saw I shared this meal recently and showed you how I repurposed the leftovers for breakfast the next morning. I’ve said it before, but leftovers are a game changer for breakfast when doing Whole30!
In this recipe, you have the option to bake 4 sweet potatoes and stuff them or just bake 2 and use the leftover filling for breakfast!
Turkey, Pepper & Kale Stuffed Sweet Potatoes
Ingredients
- *2-4 sweet potatoes, baked
- Olive oil
- 1 lb ground turkey
- 1 onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 cups of kale, chopped
- Salt & pepper, to taste
- 1 tsp Cumin
- 1 tsp Oregano
- ¼ tsp Crushed chili flakes
Instructions
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Drizzle olive oil in pan over medium heat, add onion and bell pepper and saute for a few mins until softened.
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Add ground turkey and garlic, breaking it up with your spoon.
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Season with salt, pepper and cumin.
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Cook until turkey is no longer pink.
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Add kale and cook until wilted, then sprinkle crushed chili flakes.
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Cut baked sweet potatoes lengthwise through the middle and stuff them with your turkey mixture.
Recipe Notes
Optional: If you want leftovers for breakfast, the next day take your leftover turkey mitxture and heat up in a pan. Add 1 cup of chopped kale and cook until wilted. Spread mixture to edges of pan and cook an egg(s) in the middle.
My leftover breakfast! 🙂
Enjoy!