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Tex-Mex Stuffed Sweet Potato Meal Prep

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

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Tex-Mex Bison Stuffed Sweet Potato Recipe

Ingredients

Tex-Mex Stuffed Sweet Potato - Bison & Chickpeas

Ingredients for 4 servings

  • 4 medium (~1200g) sweet potatoes
  • Pepper Salsa
    • 1 tablespoon olive oil
    • 1 cup diced colorful bell peppers (use at least 2 colors; I used finely diced green, yellow, red and orange pepper)
    • 1 tablespoon garlic, minced
    • 1/2 can (7oz) no-salt added black beans, drained
    • 1/3 cup frozen corn, thawed
    • sea salt & pepper to taste
  • spray olive oil
  • 1 cup onion, chopped
  • 1lb 95% lean ground bison (or your choice of lean protein)
  • 1 1/2 cups red enchilada sauce
  • Garnish
    • cilantro
    • jalapeño
    • fresh avocado (be sure to incorporate into macronutrients when calculating calories)
    • lime
Steps

Set oven to 420F.

Pierce a few holes in the sweet potatoes using a fork or knife, then place them on a baking sheet lined with parchment paper.  Bake them in the oven for about 45 minutes , or until they can be easily pierced with a fork.  For best results, wrap them in nonstick foil.

Set a nonstick skillet on medium heat.  Once hot, add olive oil, bell peppers and garlic.  Saute for about 3 minutes, then add in black beans.   Toss everything together before finally adding corn, then season to taste with sea salt & pepper.  Set side.

In the same skillet, add onion and cook until brown and translucent.  Add the ground meat and chop it up finely as it cooks. When there are nearly no more visible pink pieces, pour in the enchilada sauce and bring to a light simmer, then reduce the heat.  Season to taste with sea salt & pepper and allow it to simmer for a few more minutes on low heat.  Note:  it’s important that the meat is saucy since  foods like potato can easily dry out when reheated.

Bring everything together! Add a fourth – or your desired portion – of the bison to the sweet potato.  Garnish and enjoy!  Note: ONLY add the fresh avocado when you’re going to actually eat the meal.

And remember  to switch it up for variety!  Ditch the sweet potato and use quinoa, brown rice or cauliflower rice – not only with the macronutrients change, but also the change can “trick your tastebuds” into eating something slightly different!

Tex-Mex Stuffed Sweet Potato - Bison & Chickpeas

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Calories
Protein
Fat
Carbs
Sodium
Fiber
Sugar
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Tex-Mex Chickpea Stuffed Sweet Potato

Ingredients

Tex-Mex Stuffed Sweet Potato - Bison & Chickpeas

Ingredients for 4 servings

  • 4 medium (~1200g) sweet potatoes
  • Pepper Salsa
    • 1 tablespoon olive oil
    • 1 cup diced colorful bell peppers (use at least 2 colors; I used finely diced green, yellow, red and orange pepper)
    • 1 tablespoon garlic, minced
    • 1/2 can (7oz) no-salt added black beans, drained
    • 1/3 cup frozen corn, thawed
    • sea salt & pepper to taste
  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 1 1/2 cans (20oz) chickpeas, drained
  • 1 tablespoon smoked paprika
  • 1 1/2 cups red enchilada sauce
  • Garnish
    • cilantro
    • jalapeño
    • fresh avocado (be sure to incorporate into macronutrients when calculating calories)
    • lime
Steps

Set oven to 420F.

Pierce a few holes in the sweet potatoes using a fork or knife, then place them on a baking sheet lined with parchment paper.  Bake them in the oven for about 45 minutes , or until they can be easily pierced with a fork.  For best results, wrap them in nonstick foil.

Set a nonstick skillet on medium heat.  Once hot, add olive oil, bell peppers and garlic.  Saute for about 3 minutes, then add in black beans.   Toss everything together before finally adding corn, then season to taste with sea salt & pepper.  Set side.

In the same skillet, add olive oil, onion and cook until brown and translucent.  Boost the heat to high then add the chickpeas and smoked paprika and toss together. Once there is a visible sear on the chickpeas, reduce the heat to medium, then pour in the enchilada sauce.  Bring to a light simmer and cook for 2 minutes.  Season to taste with sea salt & pepper .  Note:  it’s important that the chickpeas are saucy since  foods like potato can easily dry out when reheated.

Bring everything together! Add a fourth – or your desired portion – of the chickpeas to the sweet potato.  Garnish and enjoy!  Note: ONLY add the fresh avocado when you’re going to actually eat the meal.

Calories
Protein
Fat
Carbs
Sodium
Fiber
Sugar
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.