Twice Baked Chorizo Stuffed Sweet Potatoes
If you've been following along on social media, you may have seen that I'm in the midst of my first Whole30 challenge. Today is Day 27 and the end is near! To be honest, it has flown by and has been so much easier than I thought it would be. I can't say that Whole30 has been a complete 180 for me since I tend to eat pretty healthfully regardless and avoid gluten most of the time, but it has made me very mindful of what I'm putting into my body even if it's "just a bite".
I decided to take on Whole30 because I had let myself getaway with too many cheat meals or little bites of foods I knew I shouldn't be consuming. Pizza nights started to become a near weekly tradition, I'd pick up a box of gluten free crackers and polish it off in 24 hours, and I'd started making one too many "paleo chocolates". I noticed that I had let the reins on my diet get a little too loose and wanted to feel like I was more consistently making healthy choices. And because I am definitely an abstainer vs. a moderator, I respond better to programs where there is a definite "yes" and "no" list of foods to eat. I'd been thinking about trying out Whole30 for a while anyway and decided to bite the bullet and just do it. Best of all, I was even able to get my husband to join me (despite numerous complaints). Solidarity FTW!
The biggest key to success for the Whole30 has been PLANNING! There are far too many days when 6pm rolls around and I just don't feel like cooking. However, if I already have my meal planned out and the ingredients ready to go, I don't have an excuses to not cook up dinner. I write out all our meals for the week over the weekends and do a big grocery haul to make weeknights seamless. After the first week, I started rotating couple meals that were easy and delicious so I didn't need to follow a recipe and cooking was simple. This is where this absolutely delicious Twice Baked Chorizo Stuffed Sweet Potatoes recipe comes in! I know the recipe name is quite a mouthful, but you will be darn happy when your mouth is full of this meal (see what I did there?)!
These sweet potatoes are packed with TONS of vegetables to ensure that you get your daily serving of the good stuff. The chorizo packs so much flavor without needing to add any additional spices. The sweet potatoes provide so much fiber that this meal is guaranteed to fill you up in the best way possible. Finally, it's topped with a chipotle mayo that seriously takes it up a notch by adding a little heat and smoke to the dish. OMG I just salivated thinking about this meal. Go make it now!!
twice baked chorizo stuffed sweet potatoes
time: 1 hr 20 mins
- 3 large sweet potatoes
- 2 tsp avocado or coconut oil
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 1 garlic clove, minced
- 6 oz mushrooms, diced
- 1/2 cup frozen chopped kale (if using fresh, use 1 cup chopped)
- 1 lb turkey chorizo (I used Diestel Turkey Ranch)
- salt and pepper
- chipotle mayo (I made this recipe from Stupid Easy Paleo, but you could also get Primal Kitchen Chipotle Mayo)
- cilantro (for garnish)
- Preheat your oven to 400 degrees. Bake the sweet potatoes for 45-50 minutes until soft
- While the sweet potatoes are cooking, place a large skillet over medium heat. Add oil along with bell pepper, onion, and garlic. Sprinkle with salt and sauté for 3-4 minutes until soft and onions are translucent
- Add mushrooms and kale to the pan, stirring occasionally
- Once mushrooms have softened, add the turkey chorizo and break up with a wooden spoon. Sauté the chorizo for 4-5 minutes until cooked through. Add salt and pepper to taste
- After the sweet potatoes have cooked and cooled, cut each sweet potato in half lengthwise. Scoop out the flesh of the sweet potatoes, leaving a thin layer on the skin, and add the sweet potato flesh to the chorizo skillet. Break up the chunks of sweet potatoes with a wooden spoon and stir the mixture together until the sweet potatoes are well distributed
- Place the sweet potato skins on a greased baking sheet. Spoon the chorizo sweet potato mixture into each of the sweet potato skins (you may have some mixture left over - save it and have it with eggs for breakfast! Ridiculously good.). Place in the oven and bake for 12-15 minutes until heated through. Enjoy!!