Sweet Potato Taco Bowls
The smoky, savory, and sweet flavors from these bowls are going to make every bite you take irresistible. This gluten-free and high-protein meal is perfect for a high protein lunch.
Servings: 4 bowls
Ingredients
Seasoning
- 2 tsp chili powder
- 1 tbsp sweet smoked paprika
- 1 tbsp ground cumin
- 2 tsp kosher salt
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne powder
Taco Bowls
- 1 lb sweet potatoes peeled and chopped into 1-2″ cubes
- 1 tbsp olive oil
- 1 lb extra lean ground beef
- 1 14 oz can black beans drained and rinsed
- 2.5 cups cherry tomatoes halved
- 1 cup corn from a can, drained and rinsed
- 1 medium avocado sliced
- A bunch parsley finely chopped
- 1 lime cut into quarters
- 4 tbsp sour cream
Instructions
- Preheat oven to 400F. Prepare a large baking sheet, and lightly spray it with cooking oil
- Make the seasoning blend: Mix all seasoning ingredients together in a small bowl and set aside.
- In a large bowl, toss sweet potatoes with olive oil and half the seasoning blend. Spread around on a baking sheet and roast for 15–20 minutes until cooked. Set aside once done.
- While the sweet potato is roasting, cook ground beef in a skillet over medium-high heat until browned. Drain excess fat, leaving about a tablespoon in the pan. It should take around 7 minutes.
- Add black beans to the skillet with the remaining seasoning. Toss to coat and cook until heated through.
- Assemble and serve: Build 4 bowls with sweet potatoes, beef mixture, cherry tomatoes, corn, and avocado. Garnish with parsley and lime. Top up with 1 tbsp of sour cream each.
Nutrition
Serving: 1 bowl (18 oz) | Calories: 495kcal | Carbohydrates: 52g | Protein: 34g | Fat: 18g | Saturated Fat: 5.6g | Cholesterol: 70mg | Sodium: 760mg | Potassium: 1150mg | Fiber: 13g | Sugar: 9g | Vitamin A: 12000IU | Vitamin C: 38mg | Calcium: 120mg | Iron: 4.8mg