Sweet Potato Taco Boats

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Recipe by Naomi Sherman
Servings

4

servings
Net Carbs

37

grams
Protein

9.8

grams
Fat

9.6

grams

Shhhhhh…can you hear that?

It’s people gasping and screaming “That’s not keto!”

Uh huh, I know.
I eat completely gluten and sugar free but do include the very occasional grains into my diet.

And if I’m going to eat a higher carb meal, I would much rather it came from sweet potato than junk.

I firmly believe in knowing what your body can and can’t tolerate and eating in a way that suits it.
We are all different and no one-size will fit all of us.

Do I personally function better on a low carb diet? Absolutely.
Will I still “indulge” with some healthy carbs like this? Totes.

I love these Taco Boats because they are so easy to make either meat free or completely vegan.

Full of flavour and so comforting, they’re perfect for a mid-week meal.

Even better, the lentil taco mixture makes twice as much as this recipe needs, so you can freeze the other half or have it for lunches or another dinner.

Winner, winner, double dinner!

Make it. Post it. Tag me.
Enjoy!

Ingredients

  • 1 carrot – approx 100 grams

  • 1 leek – approx 100 grams

  • 2 celery stalks – approx 150 grams

  • 1 tablespoon olive oil / coconut oil

  • 375 bag bag of dried green lentils

  • 400 grams tomato passata

  • 2 tablespoons tomato paste

  • 4 cups of stock – chicken or vegetable

  • 1/2 teaspoon of cumin

  • 1 teaspoon of ground coriander seeds

  • 1 tablespoon of taco seasoning – see my recipe here

  • 1 teaspoon of onion powder

  • 3 teaspoons of minced garlic

  • 2 tablespoons of coconut aminos

  • salt and pepper

  • 2 large sweet potatoes – 1 kg total

  • 1 cup of sour cream / coconut yoghurt

  • ` fresh coriander

Directions

  • Pre-heat your oven to 180 degrees C
  • Scrub the sweet potatoes, prick them all over with a knife and then wrap them in foil.
  • Place in the oven and bake for 30-45 minutes, until softened. Keep them warm in the foil until serving time.
  • Finely dice the carrot, leek and celery and place in a heavy based pot over med-high heat, along with your oil of choice.
  • Sautee until softened and translucent and then add the dry seasonings and garlic and stir through.
  • Add the passata and tomato paste and mix to combine before adding the lentils.
  • Pour in 2 cups of your stock and bring to the boil.
  • Reduce heat and simmer uncovered for 30 minutes, stirring frequently.
  • Add the other 2 cups of stock and simmer for a further 20 minutes until the stock has mostly absorbed.
  • Season to taste.
  • To serve, cut the sweet potatoes in half and use a fork to fluff the roasted insides.
  • Spoon the taco mix over the top and then add sour cream or coconut yoghurt.
  • Finish off with a sprinkle of fresh coriander.

Nutrition Facts

4 servings per container


  • Amount Per ServingCalories295
  • % Daily Value *
  • Total Fat 9.6g 15%
    • Total Carbohydrate 37g 13%
      • Protein 9.8g 20%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.