Macro-Conscious Recipe: Taco Stuffed Sweet Potatoes
It's officially month 2 of my 60-day Macro Challenge! Last month I talked all about macros and how to make the most of them. This month I'll be sharing Macro-Conscious Recipes. What does that mean? Recipes with balanced macros in mind.
First Up = Taco Stuffed Sweet Potatoes
These are a great source of carbs and protein with some fat to round them out. Bonus, they're tasty and probably something new!
Prep Time = 10-15 Minutes
Cook Time = 40-50 Minutes
Serves = 2
What You'll Need:
12-16 oz. Ground or Shredded Chicken
1 Medium Onion
2 Medium Tomatoes
1 Packet of Taco Seasoning
1 Avocado or 1 Cup Guacamole
4 Sweet Potatoes
1 Tbsp Garlic
1/2 Cup Cheese (Optional)
Cook the chicken as desired. For shredded chicken: Cook in a crockpot with 1 cup of water per pound of chicken on high for 2-3 hours or low for 4-6 hours. Once cooked, shred and set aside. For ground chicken: Cook in a medium pan on medium heat until cooked through.
While the meat is cooking, wash and chop the veggies and set aside.
Preheat the oven to 425 degrees. Set the sweet potatoes on a greased baking sheet and poke holes in them. Bake until tender (approximately 35-45 minutes, actual times may vary).
While the sweet potatoes are cooking, cook the onion and garlic in a medium saucepan until tender. Mix in the chicken and set aside.
Once the sweet potatoes are tender, pull them from the oven and let them cool for 5-10 minutes. Once cooked, cut a 2-4 inch slit along the top and push the ends inward to split them open.
Top with the chicken, onion, tomatoes, avocado and cheese. Enjoy!
Macros per Serving:
Calories = 534
Protein = 40g
Carbs = 70g
Fats = 14g
*Macros are estimates based on average sizes and weights. If you are calculating your macros, make sure to weigh out your foods and calculate your macros according to the actual grams of each ingredient.
Image and original recipe source - Here.