Paleo and Whole30 Tex Mex Stuffed Sweet Potatoes

For some reason last week was all about the last minute dinners. I meal planned but didn't prep because my prepping buddy was gone on a business trip...needless to say #leohusband didn't help me either.

So I was stuck scrambling as per usual to come up with a healthy, last-minute meal that was Paleo and Whole30 compliant.
Paleo and Whole30 Tex Mex Stuffed Sweet Potatoes
Serves 4


4 sweet potatoes
1 lb of Paleo/Whole30 Compliant Chorizo
1/2 a yellow or white onion, whatever you have on hand, coursely diced
1 can of fire roasted diced tomatoes
1 can of green chilies
1 avocado diced
1 bunch of cilantro, washed and chopped

Pre-heat the oven to 400.

Wash and scrub the sweet potatoes. Place on a foil lined baking sheet and bake at 400 for one hour.

20 minutes before the potatoes are done.

Put a large skillet on the stove on medium heat.

Split open the casings on the chorizo and brown the meat. While the meat is browning, dice the onion.

When the meat is cooked through drain some of the grease off by tilting the pan and using a spoon. Add the onion and saute with the chorizo until the onion is translucent. Add in the tomatoes and chilies. Salt and pepper to taste. Cook everything together on medium heat for about 5 minutes or until the liquid has reduced.

Take the potatoes out of the oven. Split open and stuff with the skillet mixture. Top with avocado and cilantro.

Quick and easy! Enjoy!