Description
A delightful and wholesome meal featuring tender sweet potatoes, seasoned lean ground beef, and fresh toppings, perfect for busy weeknights.
Ingredients
Scale
- 4 medium sweet potatoes, peeled and cubed
- 1 tablespoon avocado oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound lean ground beef (93/7)
- 1 ounce taco seasoning
- 1 cup black beans, drained and rinsed
- 1 cup pico de gallo
- 1/2 cup guacamole
- Lime wedges
- Chopped cilantro
Instructions
- Step: Preheat your oven to 425°F. Peel and cube the sweet potatoes into 1-inch pieces. Place the sweet potato cubes on a sheet pan and drizzle with avocado oil. Sprinkle chili powder, garlic powder, onion powder, cumin, salt, and black pepper over the sweet potatoes. Toss everything until well coated.
- Step: Roast the sweet potatoes for 25-30 minutes until fork-tender and slightly caramelized, stirring halfway through.
- Step: While sweet potatoes are roasting, heat a large skillet over medium heat. Add the lean ground beef and cook until browned, breaking it apart while cooking. Add taco seasoning according to packet instructions.
- Step: In a mixing bowl, combine roasted sweet potatoes, seasoned ground beef, black beans, guacamole, and pico de gallo. Gently stir. Serve warm, garnishing with chopped cilantro and lime juice.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Can also be frozen for longer storage. Ensure sweet potatoes are firm and free of blemishes for best texture.
- Prep Time: PT10M
- Cook Time: PT30M
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: taco bowls, sweet potato, healthy meal prep, dinner, beef, mexican inspired