Beef Enchilada Sweet Potato Bowl is a hearty way to change up the usual taco bowl, especially when you want something warm and filling without making actual enchiladas.
The sweet potatoes pick up a little chili powder and cumin as they roast, and their natural sweetness is really good against the smoky, savory beef.
You’ll need a baking sheet for the sweet potatoes and a large skillet for the enchilada mixture. Both cook at about the same time, so dinner still lands on the table in 45 minutes.
There’s plenty going on in each sweet potato bowl without making it complicated. The beef simmers briefly with red enchilada sauce and black beans, then everything gets finished with cheese, tomatoes, green onions, cilantro, and cool Greek yogurt.
That last bit is especially nice when the enchilada sauce has some heat.
With 42 grams of protein per serving, this is a high protein dinner that doesn’t need much on the side.
You can also prep the sweet potatoes and beef ahead and keep the fresh toppings separate until serving.
Why You’ll Love This Beef Enchilada Sweet Potato Bowl
42 Grams of Protein Per Serving
There’s a substantial amount of protein here from the lean ground beef, black beans, cheese, and Greek yogurt. One bowl makes a hearty main course without needing an extra protein on the side.
Enchilada Flavor Without Rolling Tortillas
You still get that saucy beef, warm spices, cheese, and cool toppings associated with enchiladas. The roasted sweet potatoes make a simple base, and there’s no filling or rolling involved.
Sweet, Smoky, and a Little Tangy
Sweet potatoes work surprisingly well with enchilada flavors. Smoked paprika and cumin give the beef some depth, and the Greek yogurt cools everything down at the end.
Ingredient Substitutions
Ground Beef
Lean ground turkey or ground chicken can replace the 93% lean ground beef. Either will make a lighter-tasting bowl, so keep the seasonings and enchilada sauce the same.
Black Beans
Pinto beans are the easiest substitute. They have a softer texture but still make sense with the enchilada flavors.
Mexican Blend Cheese
Reduced-fat cheddar, Monterey Jack, or a mixture of the two will work in place of Mexican blend cheese.
Greek Yogurt
Light sour cream can be used instead. Greek yogurt has more protein, so changing it will affect the nutrition information.
Red Enchilada Sauce
Green enchilada sauce will work if that’s what you have, although it changes the flavor quite a bit. Check the heat level on either type before adding it.
Sweet Potatoes
Butternut squash is a good alternative when you want a similar sweet and savory combination. Cut it into small, evenly sized cubes so it roasts properly.
Cilantro
If cilantro isn’t your thing, simply leave it off. Chopped fresh parsley isn’t necessary as a replacement.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
Shop the look
Matte Black Stoneware Dinnerware
Love the dark plates and bowls in our recipe photos? This matte black stoneware set gives you the same simple, modern look at home.
Beef Enchilada Sweet Potato Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
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 Beef Enchilada Mixture:
- 1 pound 93% lean ground beef
- ½ cup yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup red enchilada sauce
- 1 cup black beans rinsed and drained
For Serving:
- ½ cup shredded reduced-fat Mexican blend cheese
- ½ cup diced tomatoes
- ¼ cup sliced green onions
- ¼ cup chopped fresh cilantro
- ¼ cup plain nonfat greek yogurt
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the sweet potatoes on the prepared baking sheet and toss with the olive oil, chili powder, garlic powder, cumin, and salt. Roast for 22 to 28 minutes, stirring halfway through, until tender and lightly browned.
- Heat a large skillet over medium heat. Add the ground beef and onion and cook for 6 to 8 minutes, breaking the beef apart as it cooks, until browned and the onion is soft. Drain excess grease if needed.
- Add the garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 30 seconds, stirring constantly.
- Stir in the enchilada sauce and black beans. Reduce the heat to medium-low and simmer for 4 to 5 minutes, stirring occasionally, until hot and slightly thickened.
- Divide the roasted sweet potatoes evenly among 4 bowls.
- Spoon the beef enchilada mixture over the sweet potatoes and top with the cheese, tomatoes, green onions, cilantro, and Greek yogurt.
Notes
Tips and Tricks
Choose your enchilada sauce carefully – Enchilada sauces vary considerably in heat and sodium. A mild sauce keeps the bowl family friendly, and a lower-sodium variety can help reduce the sodium in each serving. Cut the potatoes evenly – Keep the cubes close to ½ inch so they finish roasting at about the same time. Keep meal prep toppings separate – Store the tomatoes, green onions, cilantro, cheese, and Greek yogurt away from the warm ingredients. Add them after reheating. Add heat at the end – Hot sauce, sliced jalapeños, or crushed red pepper can go on individual servings instead of making the entire batch spicy.Storing and Reheating
Refrigerator – Store the sweet potatoes and beef enchilada mixture in airtight containers in the refrigerator for up to 4 days. Keep the fresh toppings separate. Freezer – The cooked beef mixture can be frozen for up to 3 months. The roasted sweet potatoes can also be frozen, although they will be softer after thawing. Microwave – Reheat the sweet potatoes and beef until hot, then add the cheese, vegetables, cilantro, and Greek yogurt. Skillet – Reheat the beef mixture over medium-low heat, stirring occasionally. Add a small splash of water if the sauce has thickened too much.Nutrition
Shop My Kitchen Favorites
Find the kitchen tools, cooking essentials, and everyday products I use and recommend in my Amazon Storefront.
You May Also Like:
- Beef Enchilada Sweet Potato Bowl
- Bacon Ranch Egg Bites
- Tomato Parmesan Spaghetti Squash Casserole
- Apple Walnut Fall Salad
- Buffalo Chickpea Sweet Potato Bowl
