Taco Stuffed Sweet Potatoes with Crispy Seitan & Citrus Avocado Salsa

Taco Stuffed Sweet Potatoes

with Crispy Seitan & Citrus Avocado Salsa

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
710
FAT
17g
CARBOHYDRATES
113g
PROTEIN
39g

MAIN INGREDIENTS

  1. 2 sweet potatoes
  2. 1 onion
  3. 2 cloves garlic
  4. 1 package seitan
  5. 1 tbsp taco seasoning
  6. 1 avocado
  7. 1 orange
  8. 1 tomato
  9. ½ oz fresh cilantro
  10. 1 tbsp + 1 tsp vegetable oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Baking sheet
  • Large nonstick skillet

INSTRUCTIONS

1
Prep the sweet potatoes
Preheat the oven to 425°F. Poke a few holes in the sweet potatoes with a fork, halve them lengthwise, and transfer to a baking sheet. Rub potatoes with 1 tsp of vegetable oil each and sprinkle with a pinch of salt and pepper. Roast the potatoes until fork tender, about 20 to 22 minutes.
2
Chop the aromatics
Peel and dice the onion. Peel and mince the garlic. Roughly chop the seitan.
3
Season the seitan
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the diced onion and cook until translucent, about 3 to 4 minutes. Add the minced garlic, chopped seitan, and taco seasoning and cook until the seitan is crispy in places, about 5 to 6 minutes.
4
Prepare the salsa
Halve the avocado and remove the pit. Dice the flesh and add to a large bowl. Peel and chop the orange into bite-sized pieces. Dice the tomato. Chop the cilantro stems and leaves. Add the orange, tomato, cilantro, and a pinch of salt and pepper to the bowl with the avocado and toss the citrus avocado salsa.
5
Serve
Once the sweet potatoes are finished, turn right side up and using a fork, mash the flesh slightly. Stuff with the crispy seitan and citrus avocado salsa. Enjoy!