During the summer months, I love eating full of color and I know I rant and rave about it all the time but I am so serious. I always look for inspiration to incorporate more color in my meals through Pinterest, other blogs, Instagram, magazine subscriptions, and even Twitter. More than anything, I would say Pinterest. Pins that I have had for a very long time on a specific board that I have not known how to healthify are always at the top of my blogging experimentation list; I call this my blogspiration. Sweet Potato Taco Boats were born from that.
For blogspiration this week, I have taken many of my old pins and revamped them by adding, taking away, or completely uprooting classic dishes as well as mixing and matching a variety of ideas to come up with a healthy, nutritious, colorful summer dish. I love anything tacos and I am sure you all got the hint with my post from two days ago with my Crispy Taco Bowls. This is just another one of the ways I can truly say I will forever enjoy eating tacos.
I had a pin of stuffed sweet potatoes with black beans and another one that was of ground beef. There was even one that was stuffed with salad and one with grapes. Several other ideas as well with fruits and yogurt and you name it. I decided to bring together the best of both worlds: everything taco and veggie stuffed into a soft, baked sweet potato. We are just swooning over these Sweet Potato Taco Boats.
I cooked the ground beef just like the one from my Crispy Taco Bowls except no broccoli. I also just drained the black beans, chopped up some lettuce and avocado, topped it with a dollop of my homemade Mexican crema made of plain Greek yogurt and lemon juice, garnished with chives: BOOM!
This is the perfect post workout meal for me after pumping some serious iron up in the gym. Lately, I have been pushing myself to my full potential. I try to go for at least one run a day and workout at the gym every day and workout my different muscles. I am feeling good and have officially made it down 96 lbs! I cannot believe it.
I remember when I started. I remember day one. I remember feeling desperate. I remember feeling scared. I remember feeling overwhelmed. Most of all, I remember feeling challenged. Not one day has passed by since day one that I have not felt challenged, that I have not felt intimidated but felt like I can also accomplish anything with God's will and power. I am ever so blessed to have joined recovery, to have done my 12 steps several times, to let the Bible live in my heart, and let Jesus reign in my life. All this is almost like a dream to me, almost like unreal.
Jesus looked at them and said, “With man this is impossible, but with God all things are possible.”
~ Matthew 19:26
Sweet Potato Taco Boats
These Sweet Potato Taco Boats are stuffed with the ground beef, onions, black beans, avocado, chives, topped with a dollop of homemade Mexican crema.
Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Preheat oven to 400° F.
Lightly grease pot with coconut oil. Add beef, onion, and seasonings. Cover with lid for 15 minutes.
Wash the sweet potatoes. Spray lightly with coconut oil in order to brown at the edges for extra softness inside. Wrap each potato in aluminum foil tightly. Puncture a few holes in the foil with a knife. Bake in the oven for 45 minutes to an hour.
Drain black beans. Chop chives. Dice avocado. Set aside.
In a small bowl, whisk together Greek yogurt and lemon juice to make your homemade cream. Set aside.
Check on the ground beef. Stir a few minutes breaking the big chunks up. Turn heat off and seal with lid.
Remove potatoes from the oven. Allow to cool for 5 minutes. Open foil pouches. Plate each potato on a separate plate. Fill each layered in this order: ground beef, black beans, lettuce, avocado, a dollop of homemade crema, and garnished with chives.