Fajita Style Loaded Turkey Sweet Jacket Potatoes
High in protein? Yes! High fibre? Yes! How many plants? 6!! And do some of those plants contain Vitamins A and C which support skin glow health? Oh yeah! I love a variation of fajita spiced veg as it’s a great way to cram more into our diets and in turn all the goodness that comes with them. This dish is a great all-rounder and a giant portion that will help you feel satisfied, full, energised, support recovery and muscle maintenance/growth…! Win win win win…
Fajita-Style Turkey Loaded Jacket Sweet Potatoes
Serves: 2
Ingredients
250g turkey mince (2% fat)
2 bell peppers
2 courgettes
1 tsp chilli flakes
½ red onion
150g sweetcorn
2 tbsp fajita spice mix
175g roasted red peppers
2 sweet potatoes, roasting variety (about 225g each)
3 tsp olive oil
Zest and juice of 1 lime
100g cottage cheese
6 baby plum tomatoes
A handful of fresh coriander
1 tbsp pickled red onions, or 2 spring onions, finely sliced
Salt and pepper
Method
Preheat the oven to 180°C.
Stab the sweet potatoes a few times all over with a sharp knife.
Place each sweet potato onto a sheet of foil, add 1 tsp olive oil and a pinch of salt to each, then wrap tightly. Cook for 1 hour, or until a knife easily pokes through, showing they're cooked all the way through.
Finely slice the bell peppers and red onion, and dice the courgettes.
Blend the roasted red peppers in a blender until you have a chunky sauce consistency.
Add 1 tsp olive oil to a dry pan on high heat. Once hot, add the turkey mince, a pinch of salt, and 1 tbsp of the fajita spice mix. Brown for 10 minutes.
Add the red onion, bell peppers, courgettes, remaining spice mix, blended red pepper sauce, and chilli flakes.
Cook until the veg has softened and the meat is cooked through, around 20 minutes.
Once there are 5 minutes of cooking time left, add in the sweetcorn.
Put the cottage cheese in a bowl and mix in the lime zest, salt, and pepper.
Chop the tomatoes into small chunks and roughly chop the coriander leaves (a bit of stalk is fine). Mix together in a bowl with the lime juice and a pinch of salt.
Once the sweet potatoes are cooked, slice them open and top with the fajita mix.
Top with the cottage cheese mix, then the tomatoes.
Finish with pickled red onion (a heaped tsp per portion) or sliced spring onions.
Nutrition per serving (serves 2): ~660 kcal | ~42g protein | ~82g carbs | ~11.5g fat | ~15g fibre