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Cozy Taco Turkey & Cottage Sweet Potato Boats

  • Author: Chef Lalybeth
  • Total Time: 45 minutes
  • Yield: 4 1x

Description

A fun and healthy twist on taco night featuring roasted sweet potato boats filled with seasoned ground turkey, black beans, and corn, then topped with creamy cottage cheese, avocado, and fresh cilantro. Perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 4 medium sweet potatoes, halved lengthwise
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 1/2 cup salsa (your choice of heat)
  • 1 cup low-fat cottage cheese
  • 1 avocado, diced
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place sweet potato halves cut-side down on the baking sheet and roast for 25-30 minutes until tender. Let cool slightly, then use a spoon to scoop out a small trench in each half, being careful not to break the skin. Reserve scooped flesh for another use or mash and mix into the filling.
  3. While potatoes roast, heat olive oil in a large skillet over medium heat. Add ground turkey and cook, breaking up with a spoon, until browned (about 5-6 minutes).
  4. Add onion and garlic to the skillet and cook until softened, about 3 minutes. Stir in chili powder, cumin, smoked paprika, salt, and pepper; cook 1 minute more.
  5. Stir in black beans, corn, and salsa. Cook until heated through, about 2-3 minutes. If you reserved sweet potato flesh, stir it in now.
  6. To assemble: fill each sweet potato boat with the turkey mixture. Top each with a generous spoonful of cottage cheese, diced avocado, and fresh cilantro. Serve with lime wedges on the side.

Notes

To make this recipe dairy-free, use a plant-based cottage alternative or omit the cottage cheese and add extra avocado. Leftover filling can be stored in the fridge for up to 3 days and used in tacos or salads.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: Main Course
  • Cuisine: Mexican-inspired

Nutrition

  • Calories: 425
  • Sugar: 10g
  • Fat: 14g
  • Carbohydrates: 45g
  • Protein: 32g

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Find it online: https://www.cookingwithlalyta.com/taco-turkey-sweet-potato-boats/