These blood sugar-friendly Sweet Potato Taco Boats are a colorful, balanced meal with protein, fiber, and healthy fats—perfect for people with diabetes. Easy to meal prep and absolutely delicious!
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Why I Love This Recipe (And You Will Too)
As a diabetes health coach, I’m always looking for simple, blood sugar-friendly recipes that check all the boxes: fiber-rich, protein-packed, nutrient-dense, and most of all—delicious.
These Sweet Potato Taco Boats have become a fan favorite in my home, not just because they’re so easy to meal prep, but because they bring vibrant color and flavor to the dinner table.
Every time I make these, my partner comments that it’s such a colorful dish, and it’s really delicious.
Even better? Each serving is a complete and balanced meal with the ideal mix of fat, fiber, and protein, helping to blunt glucose spikes and keep you full and energized and satisfied.
Supports heart health, improves satiety, and helps regulate blood sugar when used moderately
🧑🍳 How to Make Sweet Potato Taco Boats
Prep the Potatoes: Preheat oven to 400°F (200°C). Wash and dry sweet potatoes, then pierce with a fork and rub with 1 tbsp. olive oil. Bake for 50–60 minutes, or until fork-tender.
Cook the Beef: Heat 1 tbsp. olive oil in a skillet. Brown the beef over medium-high heat. Add onions and garlic, cooking until softened.
Simmer the Filling: Add taco seasoning, tomato sauce, and beef stock. Stir, season to taste, reduce heat, and let it simmer covered for 20–25 minutes.
Make the Salsa: Mix tomatoes, red onion, bell pepper, jalapeño, cilantro, and lime juice in a bowl. Season with salt and pepper.
Assemble: Slice sweet potatoes open lengthwise, fluff with a fork if desired, and top with the taco beef mixture. Add fresh salsa on top.
Serve: Garnish with extra cilantro and a squeeze of lime juice. Enjoy!
✅ Why This Meal Works for Blood Sugar Balance
This dish is a perfect example of the fat-fiber-protein trifecta:
Because you’re not eating the sweet potato on its own—but instead combining it with other macronutrients—you’re less likely to experience a glucose spike.
🥗 Serving & Meal Prep Tips
Make Ahead: Bake sweet potatoes and prep beef filling 2–3 days in advance. Store separately and assemble when ready to eat.
Customize: Swap ground beef for ground turkey, chicken, or black beans for a plant-based version.
Low-Carb Option: Use roasted zucchini boats or bell peppers instead of sweet potatoes for an ultra-low-carb variation.
🙋♀️ Frequently Asked Questions:
Can I freeze these taco boats? Yes! Freeze the cooked beef mixture and whole baked sweet potatoes separately. Thaw, reheat, and assemble when ready.
What toppings go well with this? Try Greek yogurt instead of sour cream, diced avocado, or shredded lettuce for more fiber and healthy fat. You could also add a sprinkle of chia seeds for a tiny bit of crunch and some extra protein.
Is this suitable for Type 2 diabetes? Absolutely. The macronutrient balance in this recipe supports more stable blood sugar, especially when paired with portion control and physical activity. If you’re concerned with the serving size, feel free to adjust the portion size. It can be helpful to add veggies as a side dish.
These blood sugar-friendly Sweet Potato Taco Boats are a colorful, balanced meal with protein, fiber, and healthy fats—perfect for people with diabetes. Easy to meal prep and absolutely delicious!
Prep the Potatoes:
Preheat oven to 400°F (200°C). Wash and dry sweet potatoes, then pierce with a fork and rub with 1 tbsp. olive oil. Bake for 50–60 minutes, or until fork-tender.
Cook the Beef:
Heat 1 tbsp. olive oil in a skillet. Brown the beef over medium-high heat. Add onions and garlic, cooking until softened.
Simmer the Filling:
Add taco seasoning, tomato sauce, and beef stock. Stir, season to taste, reduce heat, and let it simmer covered for 20–25 minutes.
Make the Salsa:
Mix tomatoes, red onion, bell pepper, jalapeño, cilantro, and lime juice in a bowl. Season with salt and pepper.
Assemble:
Slice sweet potatoes open lengthwise, fluff with a fork if desired, and top with the taco beef mixture. Add fresh salsa on top.
Serve:
Garnish with extra cilantro and a squeeze of lime juice. Enjoy!
Notes
Make Ahead: Bake sweet potatoes and prep beef filling 2–3 days in advance. Store separately and assemble when ready to eat.
Customize: Swap ground beef for ground turkey, chicken, or black beans for a plant-based version.
Low-Carb Option: Use roasted zucchini boats or bell peppers instead of sweet potatoes for an ultra-low-carb variation.
Cut down on the cooking time by microwaving your potatoes for 5 minutes, and then baking them. for 25-35 minutes. It will help the oven cook them all the way through faster.
