Whole 30 Mexican Stuffed Sweet Potatoes
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Mexican flavors are my absolute favorite.

Beans and rice may be off the table during a Whole 30, but you know what’s not? Avocados. These sweet potatoes are roasted and then stuffed with homemade guacamole and pico de gallo. Add your favorite protein to the mix and you’ve got a well-rounded meal!

Whole 30 Mexican Stuffed Sweet Potatoes
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Mexican Stuffed Sweet Potatoes (Whole 30)

Course Main Course
Cuisine Mexican
Keyword Paleo, Simple Meal, Vegan, Vegetarian, Whole 30
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 3

Ingredients

Sweet Potatoes

  • 3 sweet potatoes

Pico de Gallo

  • 3 slices picked jalapeño, diced
  • 1 vine ripened tomato
  • 1/4 yellow onion, diced (about 1/3 cup)
  • 1/4 lime, juiced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • small handful cilantro, chopped

Guacamole

  • 2 slices pickled jalapeno, diced
  • 1/2 avocado
  • 1/4 lime, juiced
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1/4 tsp juice from pickled jalapeños

Instructions

  • Preheat oven to 400F.
  • Prick the sweet potatoes all over with a fork.
  • Bake until soft and a knife goes through easily, about 45 minutes.
  • Mix the ingredients for the pico de Gallo.
  • Mix the ingredients for the guacamole.
  • Cut the sweet potatoes in half and mash the inside with a fork.
  • Top with guacamole, pico de Gallo and Whole 30 compliant hot sauce of choice.