No comments on the presentation here lol. But really - you might notice how a lot of my meals aren’t actually “recipes” but more a bunch of things put together in a bowl. And there is a reason for this. BECAUSE IT MAKES TRACKING MACROS EASIER. It makes adjusting macros as needed easier. You can easily adjust the portions of proteins, carbs and fats based on what you need for the day without feeling trapped by a recipe where everything is mixed together. So give it a shot, add the ingredients you like, etc.

Ingredients:

2lbs ground beef (I use 90/10)
Taco seasoning
2 cans Black beans
1 bag frozen Corn (I use Signature Select frozen Fire Roasted Corn)
Guacamole (you can sub out for fresh avocado)
Sour Cream (I use the Violife dairy free sour cream)
Salsa (I typically will choose whatever fresh chopped version is in the refrigerated produce section)
Mexican shredded cheese (I use Violife Dairy Free)

Instructions:

Beef, beans and corn are all prepped in advance - the rest is just assembled when you’re ready to eat.
Empty 2 cans of black beans into strainer, rinse thoroughly and then put in an air tight container - bean prep done lol.
Cook corn according to package directions (I love when I find the steam-in-bag kinds because…super easy) - when done, strain out any leftover water, and put in an air tight container for storing. Corn prep done!
Heat up pan, spray with cooking oil or a little olive oil - when hot, add beef to pan and cook until browned.
Drain out the liquid, then add a seemingly aggressive amount of taco seasoning. Measure with your heart here - but if I had to guess I’d say I use like 5-6T or so?? Stir it up, then add about 1/3c water, stir it up and mix - it shouldn’t be watery, but it should be a lil juicy?? lol - basically, you don’t want the meat to be dried out.
Okay - that’s all the ahead-of-time prep that there is. Let’s move on to the TIME TO EAT prep
scrub your sweet potato, stab with a fork a few times (or a lot depending on how much aggression you need to get out), wrap with a damp paper towel, put on a microwave safe plate and put in the microwave and hit the “potato” button. You may need to add more time (1 minute at a time) at the end if it’s not soft when you press into it with your finger.
Once the potato is done - Slice it in half - I use just half the potato for this meal, storing the other for tomorrow in an air tight container in the fridge.
Mash up the insides of the potato, then pile on beef, beans, corn, and top with guac, sour cream, salsa & cheese.
That’s it! A delicious loaded sweet potato taco.

Measurements for meal as I prepared it in the pic:

4oz 90/10 ground beef
100g sweet potato
45g corn
40g black beans
20g guacamole
15g sour cream
15g mexican cheese shreds

Macros for meal with portions listed just above:

PROTEIN: 35g
CARBS: 62g
FATS: 24g
FIBER: 11g

*you can adjust this to be lower fat by removing the guacamole, choosing fat free sour cream, and eliminating cheese. You can also opt for 93/7 ground turkey.

ENJOY!! If you try it, tag me on IG @hannahj28 or comment below with how you made it your own!

Loaded Sweet Potato

Protein Iced Latte

Meaty Red Sauce (with sneaky veggies)