Barbacoa-Stuffed Sweet Potatoes
If you’re an athlete or somebody who works out regularly, you need all three macronutrients to train optimally: fat, protein and carbohydrates. If you eliminate protein, your muscles won’t be able to repair themselves. If you eliminate fat, your cells and hormones won’t have the building blocks they need. Eliminate carbohydrates and you won’t have enough energy to hit the gym.
The best part about this recipe is that it offers a balance of all three macros. Depending on whether you’re bulking up or trying to lean out, you can easily modify the recipe to fit your needs.
DELISH: Avocado Bell Pepper Salasa
If you want more overall calories, increase your serving of sweet potato. If you want more protein, increase the amount of barbacoa meat. If you want to reduce carbs but keep your calories the same, decrease the sweet potato and up the butter and cheese.
Sweet potato is an incredibly nutrient-dense food. Its bright orange flesh comes from vitamin A in the form of beta carotene. A single serving of this recipe provides over double your RDA of vitamin A.
Sweet potatoes are also a source of iron, copper, selenium, vitamin C and most B vitamins. There’s no excuse for not including this nutritious food in your diet regularly.
Barbacoa meat originates in the Caribbean and is the origin of the word barbecue. When selecting meat, remember that the quality of your food matters. Look for meat from grass-fed animals to get the most nutrients in your diet. Grass-feeding animals increases the prevalence of essential nutrients like vitamin E.
All the food in this diet fit with guidelines of the Thermo Diet. The Thermo Diet leverages the process of thermogenesis in your body to keep your hormones levels balanced. Feeling lethargic recently? Check out how the Thermo Diet can improve your energy levels.
Barbacoa-Stuffed Sweet Potatoes
Looking for a meal or filling snack that provides you with a balance of fat, protein and carbs? Then look no further.
- 8 oz barbacoa meat
- 12 oz sweet potatoes
- 2 tbsp grass-fed butter
- 1/2 cup shredded Mexican cheese (shredded)
- 3 tbsp chives
- salt and pepper
Preheat oven to 350 degrees. Wash, scrub and dry sweet potatoes.
Take potatoes and slit each one with a knife. Place potatoes in a small baking dish with the slits facing up.
Add about ¼ inch of water to the baking dish. Cover with foil and bake for about 45 minutes to an hour. You’ll know if they’re done when you pierce potatoes with a fork and there is very little resistance. When that happens, remove from pan and let cool for about 10 minutes.
Cut potatoes in half lengthwise, and place them cut side up on a foil-lined baking sheet.
Use a fork to mash up the potato a bit and add ½ tsp of butter to each one, sprinkle with salt and pepper.
Add 2 oz of barbacoa meat on top of that and sprinkle with 2 tbsp of cheese per potato.
Return to the oven and cook until meat is warmed and cheese is melted.
Sprinkle with fresh chives and serve.
Nutrition Facts & Notes
- Total Calories: 242kcal
- Carbohydrates: 17g
- Protein: 17g
- Fat: 11g
- Saturated Fat: 6g
- Sugar: 3g
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 80 minutes
- Servings: 4