Clean Eating Turkey Taco Loaded Sweet Potato Fries
Sweet potatoes fries – I can’t think of any other food in the world that I love as much as them. Ok,
not completely true not true at all, I can think of approximately a hundred other things that I love just as much but still! They are very, very high on my list. And yet, it’s the first time I’m posting a sweet potato fries’ recipe on this website of mine and I’m like “HOW ON EARTH IS THIS EVEN POSSIBLE?!” ???
I’ve got plenty of sweet potato recipes for sure (proof here), but nothing for these perfect, crunchy oven-baked sweet potatoes fries that make my heart sing. And that is weird. Because let me tell you friends, there was a time when we ate SPF at least once a week, until Solal put a stop to it. Now it’s only about once a month but the love is still going strong and this new recipe just strengthened it…
Crispy, oven-baked sweet potato fries, topped with deliciously taco seasoned ground turkey, a fresh mix of lettuce, tomato and avocado and finished with a nutty tahini sauce. That’s what I’m talking about!
To be honest, it’s not a meal you can whip up in 5 minutes. It does take a little time to prepare because you need to cut the sweet pot into matchsticks, arrange them neatly on the baking sheet and then bake them for about 30 to 40 minutes depending on your oven… but, but, but! It is SO worth it! It’s filling, it’s nutritious and it’s delicious. YAY for comfealthy food! Enjoy 🙂
Cal: 502 - Protein: 24g - Fat: 18g - Carbs: 64.5g - Fiber: 11.9g - Sugar: 15g
- 1.7 lbs / 800 g sweet potatoes (about 4 small or 2 medium) – Tip: small + non-curvy sweet potatoes are easier to cut into fries
- 1/2 tbsp extra virgin olive oil
- 1 tsp sweet paprika
- 1/4 tsp sea salt
- 1 tsp extra virgin olive oil
- 2 small garlic cloves, minced
- 1/2 onion (white or yellow), chopped
- 1/2 lb / 250 g ground turkey (you can also use extra lean ground beef or chicken)
- 1/8 tsp chili powder
- 1/4 tsp cumin
- Sea salt to taste
- 1 tbsp tomato paste
- 1/2 cup chicken broth
- 2 heaped cup chopped lettuce (I used iceberg lettuce)
- 1 cup quartered cherry tomatoes
- 1/2 avocado, chopped
- 1 scallion (white + green parts), chopped (use two if they are small)
- 1 1/2 tbsp hulled tahini (ground sesame seeds)
- 1 1/2 tbsp water
- 1 tbsp fresh lemon juice
- 1 tsp garlic powder
- sea salt, to taste
- Preheat oven to 220C / 430F. Line a large baking sheet with parchment paper and set aside.
- Brush the sweet potatoes under cold water to clean them, but keep the skin on. Pat them dry.
- If your potatoes are long, cut them in half crosswise. Then, slice them into planks lengthwise. Rotate the planks and slice them into sticks (if this is confusing, check this video).
- Place the sweet potato sticks in a large bowl. Add olive oil, sweet paprika and sea salt. Toss with your hands until all the sweet potatoes are well covered.
- Arrange sweet potato sticks on prepared baking sheet in a single layer, making sure they don't touch (they can be close, but make sure they don't overlap). You don't want them to steam. This is key for crispy and delicious sweet potato fries.
- Bake for 15-20 minutes or until they start to golden, then flip them using a spatula. Bake for another 7 to 10 minutes. All ovens are different so keep an eye on them to make sure they don't burn. If the fries start to burn on the sides but are not quite ready yet, reduce the oven temperature to 200C/400F.
- Remove from the oven and serve (the other ingredients will be ready by the time they are cooked).
- While the sweet potatoes are baking, prepare the meat. Heat olive oil in a non-stick skillet over medium heat. When hot, add garlic and onion and cook until onion are translucent and garlic fragrant, about 2 minutes. Add turkey, chili powder, cumin and season lightly with salt. Cook just until no longer pink on the outside, but not fully cooked, breaking down the meat with the side of a wooden spoon as it cooks. Add tomato paste and chicken broth. Stir and cook until liquid reduces and meat is cooked through, about 2 to 3 minutes. Remove from the heat, set aside and cover with a lid to keep warm.
- Prepare and chop all the salsa ingredients. In a large bow, combine lettuce, cherry tomatoes, avocado and scallion together. Set aside.
- In a small bow, combine tahini, water, lemon juice and garlic powder with a spoon until smooth. Season with sea salt to taste.
- Divide the sweet potato fries into three plates. Top with turkey, then salsa and drizzle with tahini sauce. Serve immediately.