Stuffed Sweet Potato Boats
Day 13 - Day 15: Superpower Survival
It took some serious superpowers to get to Week 3 of the #Whole30. This past weekend was a challenge. Our friend’s birthday party on St.Patrick’s Day had many temptations. While everyone was drinking beer and eating all these snacks we’ve been avoiding for the last couple of weeks, we were eating carrots and drinking water. We definitely had a few moments where we considered giving up this past weekend, but we’re too far in now to give up.
We’ve officially made it to Week 3 and we’re feeling like invincible superheroes. Overcoming the weekend’s party challenge has left us feeling invincible. We’re determined to finish the 30 days, we’re halfway there! No temptation is going to break us. Week 3 is supposed to be the week where you start feeling all the positive impacts Melissa Hartwig describes in her Whole30 book, so stay tuned this week to find out our good news. My colleague mentioned to me today that it looks like I’ve lost weight and that felt like a big win. Daniel checked his Fitbit sleep this morning and it’s the best he’s ever had. We both have more energy and desire to hit the gym after work. We’re feeling the positive effects of the Whole30 and we’re loving it!
Daniel made these good looking stuffed sweet potato boats on Sunday when we meal prepped for Week 3. They are officially at the top of my favourite Whole30 recipes list, along with his sweet potato fish tacos. Are you starting to see a trend here? Yes, I admit I’m obsessed with sweet potatoes. They’re a huge reason why we’ve survived until Week 3.
5 sweet potatoes
1 big onion
2 bell peppers
750 gram ground beef
1 dry chili
1 tablespoon smoked paprika
½ tablespoon turmeric
1 cup vegetable stock (ensure there is no sugar)
Salt and pepper
Preheat the oven to 200°C.
Cut the sweet potatoes in half and put them in the preheated oven for about 40 minutes (flip after 20 minutes). Using a spoon, scoop out the inside of the sweet potato in a bowl and put it aside.
Finely chop the onion and bell peppers.
Bring a big pan with a drizzle of olive oil to high heat and saute the onions.
Once the onions are translucent, add the ground beef and keep stirring.
Add the bell peppers and one entire dry chili (no need to cut it, but don't forget to take it out before stuffing the sweet potatoes).
Add smoked paprika and turmeric. Season with salt and pepper.
Add the vegetable stock and let it simmer for 30 minutes.
Transfer the ground beef into the bowl with the sweet potato and mix together.
Stuff the potato skins with the ground beef/sweet potato mixture and put them back in the oven for 30 minutes.