This recipe features sweet potatoes stuffed with a savory taco-seasoned ground beef and fajita vegetable filling, topped with mashed avocado. The sweet potatoes can be prepped in advance, making the meal quick to assemble on a weeknight.
1. Preheat oven to 400F (200C). Bake sweet potatoes for 50 minutes until tender.
2. While sweet potatoes are baking, cook the ground beef. Heat a skillet over medium heat and cook the ground beef for 10 minutes, breaking it apart, until browned. Drain any excess fat. Season the ground beef with 1/4 of the Primal Palate taco seasoning.
3. In a separate pan or on a baking sheet, toss the fajita vegetables with 1 tablespoon of avocado oil and the remaining taco seasoning. Bake at 400F (200C) for 15 minutes, or until tender and slightly caramelized.
4. Once sweet potatoes are cooked, slice them open lengthwise. Fill with the seasoned ground beef and baked fajita vegetables.
5. Top generously with mashed avocado and serve immediately.
