We’ve been home for week with our new little bundle of joy, Henry. Maybe this is too soon to say, but the second time around doesn’t feel as hard of an adjustment. Sleep deprivation is a little bit more manageable. Working off of a new eating/pooping/sleeping schedule doesn’t feel as stressful. Guess you can say we’re pros, second time around (I have a feeling I’m speaking too soon though). It also helps that we’ve had a constant supply of friends and family bringing us flowers and homemade lunches and dinners (thanks to Nobi, Aunt Lana, Monica and Jill!). We’re pretty lucky in that regard.
These sweet potato tacos were one of the first things I’ve made since being back home from the hospital. There’s just a handful of ingredients in here but it is so extremely flavorful. These will be a repeat in our house for sure. Great in a taco shell or even wrapped in lettuce. Simple and so so delicious.
Welcome home, Henry Benjamin! xoxo
1 pound of extra-lean ground beef or ground turkey
1 medium sweet potato, chopped into small cubes
1 medium onion, finely chopped
1 tablespoon olive oil
1/2 teaspoon garlic powder
1 1/2 teaspoon chili powder
1/2 teaspoon salt, more for taste
1 avocado, cut into small cubes
Pre-made taco shells or lettuce leaves, for lettuce wraps
Over a medium-high heat, warm a large skillet with olive oil. Add onions and cook until translucent. Add beef, garlic powder, chili powder and salt and cook until mostly cooked (just a little pink left). Add chopped sweet potatoes and cook until meat and potatoes are completely done (about 10-15 minutes).
Stuff into taco shells for lettuce leaves and top off with avocado.