High Protein / Weight Watchers Friendly
Beef Taco Sweet Potato Bowl is a nice change from the usual tacos, especially if you enjoy the combination of sweet and savory flavors.
The roasted sweet potatoes have lightly browned edges, and they’re delicious with the warm, smoky seasoning on the ground beef.
The beef cooks with onion, garlic, and a homemade taco seasoning blend. Black beans go into the skillet near the end, so you have a hearty mixture to spoon over the potatoes.
You can roast the sweet potatoes on a baking sheet as the beef cooks in a large skillet.
The fresh toppings are worth keeping. Diced tomatoes, red onion, and cilantro add a little crunch and freshness, and a spoonful of Greek yogurt is a good alternative to sour cream. The shredded cheese gets slightly melty when you sprinkle it over the warm beef.
With 38 grams of protein per serving, this Mexican-inspired sweet potato bowl makes a satisfying dinner.
You can also prepare the beef and potatoes ahead of time and save the fresh toppings until you’re ready to serve.
Why You’ll Love This Beef Taco Sweet Potato Bowl
A Different Take on Taco Night
You still have seasoned ground beef, cheese, tomatoes, and all the familiar toppings. Roasted sweet potatoes make a delicious change from tortillas and give the bowls a little natural sweetness.
38 Grams of Protein
With lean ground beef, black beans, cheese, and Greek yogurt, each bowl provides approximately 38 grams of protein. It is a substantial meal without needing a separate side dish.
Mild Taco Seasoning
The homemade seasoning has plenty of chili powder, cumin, and smoked paprika without being especially spicy. You can add jalapeños or hot sauce at the table for anyone who prefers more heat.
Plenty of Fresh Toppings
The tomatoes, red onion, and cilantro give the warm beef and sweet potatoes a fresh finish. You can adjust the amounts depending on what everyone enjoys.
Good for Leftover Lunches
The cooked beef and sweet potatoes reheat nicely. Keep the fresh toppings separate, and you can assemble another bowl in just a few minutes.
Ingredient Substitutions
Ground Turkey
Use 93% lean ground turkey instead of beef. Season it the same way, and cook until it reaches 165°F.
Pinto Beans
Pinto beans can replace black beans in equal amounts. Drain and rinse canned beans before adding them to the skillet.
Monterey Jack Cheese
Shredded Monterey Jack or cheddar can replace the Mexican blend cheese. Use the same amount.
Sour Cream
Regular or light sour cream works instead of Greek yogurt. It will change the protein and fat content.
Green Onions
Use sliced green onions instead of diced red onion for a milder onion flavor.
Parsley
If cilantro isn’t a favorite, use a little chopped parsley or simply leave it off.
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Beef Taco Sweet Potato Bowl
Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
For the Taco Beef:
- 1 pound 93% lean ground beef
- ½ cup yellow onion diced
- 2 cloves garlic minced
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup water
- ½ cup black beans rinsed and drained
For the Bowls:
- 1 cup diced tomatoes
- ½ cup corn kernels
- ½ cup shredded reduced-fat Mexican blend cheese
- ½ cup plain nonfat greek yogurt
- ¼ cup red onion finely diced
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the sweet potato cubes on the baking sheet. Add the olive oil, chili powder, garlic powder, cumin, and salt. Toss to coat evenly.
- Roast for 25 to 30 minutes, turning halfway through, until the sweet potatoes are tender with lightly browned edges.
- Meanwhile, add the ground beef and yellow onion to a large skillet over medium heat. Cook for 6 to 8 minutes, breaking the beef into small pieces, until browned and the onion is tender.
- Drain any excess grease from the skillet if needed.
- Add the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds, stirring frequently.
- Stir in the water and black beans.
- Reduce the heat to low and simmer for 3 to 4 minutes, until the beans are heated through and most of the liquid has evaporated.
- Divide the roasted sweet potatoes evenly among 4 serving bowls.
- Top each bowl with the taco beef mixture, diced tomatoes, corn, shredded cheese, Greek yogurt, red onion, and cilantro.
Notes
Tips and Tricks
Cut Evenly – Keep the sweet potato cubes close to ½ inch so they roast at about the same rate. Don’t Crowd the Pan – Spread the sweet potatoes in a single layer with a little space between them. Use two baking sheets if necessary. Use Lean Beef – The recipe calls for 93% lean ground beef. Beef with a higher fat content may need more draining. Adjust the Heat – Add diced jalapeños, crushed red pepper, or hot sauce if you prefer a spicier taco bowl. Keep the Toppings Fresh – Add the tomatoes, yogurt, and cilantro just before serving, especially if preparing the bowls ahead of time.Storing and Reheating
Refrigerator – Store the cooked beef and sweet potatoes in airtight containers in the refrigerator for up to 4 days. Keep the fresh toppings separate. Freezer – Freeze the cooked taco beef and roasted sweet potatoes in separate freezer-safe containers for up to 3 months. Freeze without the fresh toppings. Microwave – Place the beef and sweet potatoes in a microwave-safe bowl. Cover loosely and heat in 30 to 60-second intervals, stirring between intervals, until heated through to 165°F. Add fresh toppings afterward. Oven – Place the sweet potatoes in a baking dish and cover with foil. Reheat at 350°F until hot. Warm the beef separately in a skillet over medium-low heat, adding a splash of water if needed. Thawing – Thaw frozen beef and sweet potatoes overnight in the refrigerator before reheating.Nutrition
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