Make a warm and comforting one-dish meal with this paleo and whole 30 compliant ground turkey and kale stuffed sweet potato. it’s also gluten free and dairy free.

Sometimes you want something warm and comforting.

And then there’s savory and sweet.

And you get it all on this ground turkey and kale stuffed sweet potato.

This is a much healthier recipe than your typical loaded potato with tough to digest ingredients.

First, you start with a sweet potato, filled with beta-carotene to elevate your Vitamin A levels.

Sweet potatoes have great antioxidant and anti-inflammatory properties, not to mention high levels of minerals and Vitamins B and C, so it’s win-win-win across the board.

I can never let a meal go by without some leafy greens, and kale is one of my favs.

Kale provides a big role in detoxification for your body, not to mention gives you healthy vitamins and nutrients, so layer it on. The bitterness also balances well with the sweet potato.

You can add ground turkey or ground chicken. Steak would even work.

This ground turkey and kale stuffed sweet potato hits all the spots for a great one-dish meal.

And did I mention that the healthy, whole ingredients in this recipe are all gluten free, grain free, and dairy free, making it a perfect paleo or whole 30 meal?

I hope this healthy stuffed sweet potato nourishes you with its savory and sweet flavors.

Ground Turkey and Kale Stuffed Sweet Potato
(Paleo, Whole30, Gluten Free, Dairy Free}

Makes 4 servings

Ingredients

• 4 similarly sized, medium sweet potatoes

• 1 small onion, diced

• 1 tablespoon ghee or avocado oil

• 1 pound ground turkey (or chicken)

• 1 teaspoon cumin

• 1 teaspoon oregano

• 1 bunch of kale, de-stemmed and coarsely chopped

• ½ can of full fat coconut milk

• 1 lime

• Salt and pepper to taste

Instructions

1. Cook the sweet potatoes. Poke holes in the sides, wrap in foil, and bake in a 425 degree oven for 45 minutes or until soft. You can also cook the sweet potatoes in the instant pot with 1 cup of water for 15-20 minutes (depending on size) with manual release.

2. While the sweet potatoes cook, place a large skillet over medium heat with the ghee or avocado oil. Once warm, sauté the onion until translucent, about 5-10 minutes. Then add the turkey. Cook while stirring and breaking up the turkey pieces.

3. When the turkey is nearly cooked through, add the cumin and oregano and stir. Then add the kale, coconut milk, salt, and pepper. Stir and cover.

4. After 5 minutes, check the turkey kale mixture and see if the meat and kale have been cooked through. Once finished, remove from heat and squeeze the juice of the lime on top.

5. Slice the cooked sweet potatoes lengthwise and fluff the interior with a fork. Add equal parts of the turkey kale mix to each potato and enjoy!

6. Optional toppings: hemp lime cream or lemon tahini sauce

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