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Whole30 Turkey Taco Stuffed Sweet Potatoes

From easy dinners to weekly meal prep, these Whole30 Turkey Taco Stuffed Sweet Potatoes do it all. They're full of flavor, without any gluten and dairy, and are great for anyone on a paleo or Whole30 diet or lifestyle. Stuff a baked sweet potato with your favorite taco fixings, like guacamole and tomatoes, for a tasty weeknight dinner. 
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: American, Mexican
Servings: 4 servings
Calories: 370kcal


  • 4 sweet potatoes medium sized
  • 1 tablespoon olive oil or avocado oil
  • 1 lb ground turkey
  • 1/2 yellow or white onion diced
  • 1/2 cup water
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 avocado
  • 2 tablespoons cilantro chopped
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lime juice
  • 1 tomato diced


  • Preheat oven to 400F. Line a baking sheet with aluminum foil. 
  • Wash sweet potatoes and scrub thoroughly to remove any excess dirt. Dry completely. 
  • Poke sweet potatoes all over with a fork and set on baking sheet. Bake at 400F for 45-50 minutes, until sweet potatoes are tender and easily pierced with a fork. 
  • While the sweet potatoes are baking in the oven, preheat a large skillet over medium heat with olive oil or avocado oil. 
  • Add turkey and onions and cook over medium heat, breaking up the turkey as it cooks. Cook for 8-10 minutes, until turkey is browned and no pink remains. Drain any extra fat.
  • Add water and spices to the skillet and stir to combine. Cook for 2-3 minutes, until water is absorbed by the meat. Remove from heat and set aside.
  • Make the guacamole just before serving. Mash the avocado with a fork. Add in cilantro, salt and lime and stir to combine. Taste and adjust any seasonings to your preferences. 
  • To assemble, cut the warm baked sweet potatoes down the center lengthwise. Fill with taco turkey meat. Top with diced tomatoes, guacamole and additional cilantro. Serve immediately or store separately in airtight containers in the refrigerator until ready to reheat and eat. 


Calories: 370kcal | Carbohydrates: 34g | Protein: 30g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 883mg | Potassium: 1146mg | Fiber: 8g | Sugar: 7g | Vitamin A: 19150IU | Vitamin C: 14.5mg | Calcium: 63mg | Iron: 2.5mg