Loaded Indian Sweet Potato (Edit recipe)

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This loaded Indian sweet potato is perfect for meal prep. I love making this during Whole30. It has low glycemic carbs from the sweet potatoes, protein from the kheema, or Indian spiced minced meat, and healthy fats from the avocado chutney. It’s garnished with sweet, chopped red onions and fresh cilantro. I love making the kheema, avocado chutney and baking sweet potatoes ahead of time as part of my weekly meal prep, and just loading them up whenever I’m in a pinch and need a quick but satisfying meal. Please leave me a comment if you make this. Hope you enjoy it!

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PREP TIME

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COOK TIME

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INGREDIENTS

Serves: 2

Ingredients

4-5 Sweet Potato
1/4 cup Cilantro, chopped
1/4 cup Red Onion, chopped
1/2 tsp Salt

Avocado Chutney

1 cup Cilantro, chopped
1/4 cup Mint Leaves, chopped (optional)
2 Tbsp Lemon Juice
1 clove Garlic
1/4 cup Coconut Cream, (or full fat yogurt if not doing whole30)
1/2 tsp Ground Cumin, (powder)
1 Jalapeño, chopped (remove seeds if you can't tolerate heat)
1 Avocado

Kheema

1 Ground Lamb, (OR chicken, turkey, beef or pork work well!)
2 Tbsp Coconut Oil, OR Ghee
1 tsp Whole Cumin Seed
1 Tbsp ground Coriander
1/2 tsp Turmeric Powder
2 tsp Garam Masala
1/2 tsp Cayenne Pepper
1/4 tsp Ground Cinnamon
1 tsp Himalayan Pink Salt
1/2 tsp Black Pepper
1 Bay Leaf
1 Yellow Onion, chopped finely
1 cup Diced Tomatoes
4-5 cloves Garlic, grated
1 Ginger Root, about 1"
1/4 Green Peas, frozen
Cilantro, chopped for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Avocado Chutney

Put all ingredients into a blender.
Blend until smooth and creamy. Adjust salt and spice as needed.

Kheema

Chop the onions, and grate the garlic and ginger using a grater or microplane.
Set your Instant Pot to the “sauté” mode. Add coconut oil or ghee to the pot. Add the cumin seeds and let them brown in the oil. Add the onions and sauté them until they turn translucent. Add 1 cup of the diced tomatoes, garlic, and ginger, and bay leaf, and sauté until cooked down.
Add the ground meat of choice to the pot, along with the garam masala, coriander, turmeric, red chili powder, cinnamon, salt, and pepper. Sauté until meat is browned.
Press cancel on your Instant Pot. Turkey or lamb: Pressure cook on high for 8 minutes and quick-release pressure when finished. Chicken: Pressure cook on high for 5 minutes and naturally release pressure for 10 minutes and then quick-release remaining pressure. Beef: Pressure cook on high for 10 minutes and naturally release pressure for 5 minutes and then quick-release remaining pressure. Pork: Pressure cook on high for 15 minutes and quick-release pressure when finished
Open the lid, and set Instant Pot to “sauté”. Add in frozen peas and cook them down for a few minutes.

Put It All Together

After you make the Kheema and Avocado chutney ahead of time, pre-heat the oven to 425 degrees F.
Take 4-5 sweet potatoes, wash them, dry them, and put them in the oven for 45 minutes or until fork tender and skin is slightly charred.
Once finished, remove from oven and slice baked sweet potatoes in half. Generously top with kheema, avocado chutney, chopped red onions and cilantro.
Serve immediately and enjoy!

Notes

For Avocado Chutney: Store in the refrigerator for up to a week. Since it has coconut cream in it, it may solidify in the fridge. Before using, either leave it out for an hour to soften or heat it up in the microwave for 10 seconds before serving!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	749
Fat:	28 g
Carbohydrates:	104 g
Protein:	20 g
Cholesterol:	23 g
Sodium:	1781 mg
Fiber:	22 g
Sugars:	34 g
Calculated per serving.