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Taco Stuffed Sweet Potatoes with Crispy Seitan & Citrus Avocado Salsa
2 Serving Dinner

Taco Stuffed Sweet Potatoes

with Crispy Seitan & Citrus Avocado Salsa

Tags: High-Protein, <600 Calories, Nut-Free
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
530
FAT
15g
CARBOHYDRATES
74g
PROTEIN
35g

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INGREDIENTS

  1. 2 sweet potatoes
  2. 1 onion
  3. 2 garlic cloves
  4. 8 oz seitan
  5. 1 tbsp taco seasoning
  6. 1 avocado
  7. 1 orange
  8. 1 Roma tomato
  9. ¼ 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
Tools: Large nonstick skillet, Baking sheet
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
530
FAT
15g
CARBOHYDRATES
74g
PROTEIN
35g

View Full Nutrition Label


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INSTRUCTIONS

1
Prep the sweet potatoes

Preheat the oven to 425°F. Halve sweet potatoes lengthwise and transfer to a baking sheet. Rub each half with 1 tsp vegetable oil each and sprinkle with a pinch of salt and pepper. Roast until fork-tender, 20 to 22 minutes.

2
Chop the aromatics

Peel and dice the onion. Peel and mince the garlic. Roughly chop the seitan.

3
Taco the seitan

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add diced onion and cook until translucent, 3 to 4 minutes. Add peeled garlic,chopped seitan, and taco seasoning, and cook until seitan is crispy in places, 5 to 6 minutes.

4
Prepare the salsa

Halve the avocado, remove the pit, and dice the flesh. Peel the orange and chop into bite-size pieces. Chop the tomato. Chop the cilantro stems, keeping the leaves whole. Add diced avocado, chopped orange, chopped tomato, chopped cilantro stems, cilantro leaves, and a pinch of salt and pepper to a large bowl, and toss.

5
Serve

Once the roasted sweet potatoes are finished, turn them over and slightly mash the flesh. Stuff with the crispy seitan and citrus avocado salsa. Dig in!

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