Let me just put it out there that I love tacos. I’ll find any excuse to turn a meal into something taco flavored. “Oh, I have an extra packet of taco seasoning laying around? Let me invent a taco pasta casserole real quick.” This taco-loving trait of mine is how this meal prep was inspired. Introducing….. Turkey Taco Sweet Potatoes!
*Tomatoes and lettuce not pictured (to avoid sogginess when microwaving)
I do my best to meal prep lunches each week. It really does make the mornings so much easier, and it’s harder to make bad choices at work when I know I have something healthy that I spent time and money making. It also definitely saves money versus buying at work or making something different each day. These were easy and ended up being delicious! At about 400 calories (or 2 Yellow, 1/2 Blue, 1 Green and 1 Red container if you’re a 21-Day Fixer), it is the perfect lunch!
What You’ll Need (6 servings)
- 3 sweet potatoes
- 1 can black beans, rinsed
- 1 lb lean ground turkey
- 1 onion
- 3 roma tomatoes
- Green Pepper
- Shredded Cheese
Step 1: Bake the Sweet Potatoes
I use my NuWave for this step. It is so easy to just cut them in half, drizzle with olive oil, and set them cooking for 30 minutes while I complete the other steps in the recipe. Use whatever method you like best (45 minutes at 400 degrees in the oven works well, too).
Step 2: Make the Taco Meat
Chop the onion and add it and the ground turkey to a pot or pan over medium-high heat. I almost always chop up an onion and add it to my pot or pan before browning ground meat. I think it adds some flavor and moisture for next to no calories. You can certainly skip that ingredient if you’re not a fan! Once your meat is browned, add the taco seasoning according to the instructions on the seasoning packet.
Step 3: Chop Desired Toppings and Portion
In order to avoid having to heat up my lettuce, tomatoes, and peppers during microwaving, I portioned my toppings separately. Each veggie container included 1/2 chopped roma tomato, a pinch of chopped spinach, and a pinch of green pepper.
Step 4: Assemble the Potato
Once you’ve got everything cooked and the beans rinsed, set 1/2 potato in each of your prep containers. Follow up by adding 3/4 cup of the onion/meat mixture (1 lb of taco meat + a medium onion ended up giving me just enough to fill 6 Red containers if you’re following the 21-Day Fix plan!). Follow the meat with 1/3 cup of black beans and as much cheese as you desire (while considering calories, if it is important to you!). I chose to use just a big “pinch” of cheese.
Step 5: Seal and Enjoy!
That’s it! Of course, if you need taco sauce, sour cream, or plain greek yogurt, you can add whatever you’d like on top. I tried to keep is as low-cal as possible. I hope you found this to be as easy and delicious as I did. Head on over to the comments so we can TACO ’bout some of your favorite taco-inspired meals 😉