Chipotle Beef Sweet Potato Bowl has plenty going on in every bite. The beef is smoky and a little spicy, the sweet potatoes have crisp browned edges, and all the fresh toppings keep the bowl from feeling too heavy.
The chipotle pepper and adobo sauce bring most of the heat, so this one is easy to adjust. Use less chipotle for a gentler version, or add a little more adobo if a smoky kick sounds good.
There’s also a cool Greek yogurt sauce drizzled over everything, which is especially good against the warm beef and roasted sweet potatoes. Black beans and corn make the bowls filling enough for dinner, and the lettuce, tomatoes, onion, and cilantro add a fresh finish.
At 50 minutes from start to finish, this works well when there’s a little more time for dinner but nothing complicated sounds appealing. It’s also a good high protein meal prep option since most of the bowl can be prepared ahead and assembled when needed.
Why You’ll Love This Chipotle Beef Sweet Potato Bowl
Plenty of Texture
There’s a lot more here than soft ingredients in a bowl. You get roasted sweet potatoes, juicy tomatoes, crisp lettuce, corn, beans, and crumbled beef in the same serving.
Smoky Heat You Can Control
Chipotle peppers can get spicy quickly. Use a smaller amount if needed, and the bowl still keeps plenty of that smoky flavor from the adobo sauce and seasonings.
The Sauce Cools Things Down
That creamy chipotle yogurt sauce is a good match for the warm beef. It adds a cool, tangy finish without turning the bowl into a heavy meal.
Good for Meal Prep
The beef, sweet potatoes, beans, corn, and sauce can all be prepared ahead. Keep the lettuce and other fresh toppings separate until serving so they stay crisp.
Ingredient Substitutions
Ground Turkey
Lean ground turkey can replace the ground beef. The flavor will be a little lighter, but the chipotle seasoning still works well.
Pinto Beans
Use drained and rinsed pinto beans instead of black beans if that’s what’s available.
Frozen Corn
Canned corn can be used in place of frozen corn. Drain it well before adding it to the bowls.
Romaine Lettuce
Shredded green leaf lettuce or iceberg lettuce can replace the romaine.
Greek Yogurt
Plain low-fat Greek yogurt can replace nonfat Greek yogurt with no other changes.
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RECOMMENDED TOOL FOR THIS RECIPE
Large Sheet Pan
A roomy sheet pan gives the sweet potatoes plenty of space to roast and brown instead of steaming.
Chipotle Beef Sweet Potato Bowl
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Equipment
Ingredients
For the Sweet Potato:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Chipotle Beef:
- 1 pound 93% lean ground beef
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 chipotle peppers in adobo sauce finely chopped
- 1 tablespoon adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup water
- 1 tablespoon fresh lime juice
For the Chipotle Yogurt Sauce:
- ¾ cup plain nonfat greek yogurt
- 1 tablespoon fresh lime juice
- 1 teaspoon adobo sauce
- 1 tablespoon water
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
For the Bowls:
- 1 can black beans drained and rinsed
- 1 cup frozen corn thawed
- 1 cup grape tomatoes halved
- 2 cups shredded romaine lettuce
- ¼ cup red onion finely chopped
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Add the sweet potatoes, olive oil, smoked paprika, garlic powder, salt, and black pepper to a large mixing bowl. Toss until evenly coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Bake for 25 to 30 minutes, turning halfway through, until tender and lightly browned.
- Heat a large skillet over medium-high heat. Add the ground beef and yellow onion.
- Cook for 6 to 8 minutes, breaking the beef into small crumbles, until browned and the onion is tender. Drain excess grease if needed.
- Add the garlic, tomato paste, chipotle pepper, adobo sauce, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute.
- Stir in the water and cook for 2 to 3 minutes, until most of the liquid has reduced.
- Remove the skillet from the heat and stir in the lime juice.
- Add the Greek yogurt, lime juice, adobo sauce, water, garlic powder, and salt to a small bowl. Whisk until smooth.
- Divide the roasted sweet potatoes, chipotle beef, black beans, corn, tomatoes, romaine lettuce, and red onion among 4 bowls.
- Drizzle with the chipotle yogurt sauce and top with cilantro.
Notes
Tips and Tricks
Watch the chipotle – Chipotle peppers vary in heat, so start with less if a milder bowl is preferred. Give the potatoes room – Spread them out on the baking sheet so the edges can brown properly. Keep meal prep toppings separate – Store lettuce, tomatoes, cilantro, and sauce away from the warm ingredients until serving. Thin the sauce if needed – Add a small splash of water if the yogurt sauce is thicker than desired.Storing and Reheating
Refrigerator – Store the beef, sweet potatoes, beans, and corn in an airtight container for up to 4 days. Keep the fresh toppings and yogurt sauce in separate containers. Microwave – Reheat the beef and sweet potato mixture until hot, then add the cold toppings and sauce. Skillet – Warm the beef and sweet potatoes in a skillet over medium heat, stirring occasionally, then assemble the bowl with the remaining ingredients.Nutrition
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