2 sweet potato (medium, chopped)
1 tbsp avocado oil (divided)
1 tbsp taco seasoning (divided)
sea salt & black pepper (to taste)
1 lb extra lean ground turkey
½ yellow onion (large, chopped)
1 red bell pepper (large, chopped)
1 head Boston lettuce (medium, leaves peeled apart)
1 avocado (large, cubed)
¼ cup cilantro (chopped)
1
- Preheat the oven to 425ºF (220ºC).
- Place the sweet potato on a baking sheet. Drizzle with half of the oil, half of the taco seasoning, and salt and pepper. Toss to coat. Cook in the oven for 20 to 22 minutes until cooked through.
- Heat a pan over medium heat. Add the remaining oil. Once hot, add the turkey and cook for 7-9 minutes until cooked through. Remove the turkey and set aside.
- Add the onion and peppers. Cook for three to five minutes until softened. Return the turkey to the pan, add the remaining taco seasoning, and season with salt and pepper.
- Fold in the sweet potato.
- Divide the Boston lettuce leaves evenly between plates. Divide the turkey mixture, avocado, and cilantro evenly between leaves. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately three lettuce wraps.
Additional Toppings
Hot sauce, shredded cheese, jalapeños, sour cream, and/or salsa.
Ingredients
2 sweet potato (medium, chopped)
1 tbsp avocado oil (divided)
1 tbsp taco seasoning (divided)
sea salt & black pepper (to taste)
1 lb extra lean ground turkey
½ yellow onion (large, chopped)
1 red bell pepper (large, chopped)
1 head Boston lettuce (medium, leaves peeled apart)
1 avocado (large, cubed)
¼ cup cilantro (chopped)