Southwest Beef Sweet Potato Bowl is a hearty, high-protein dinner for those nights when you want something filling but you’re tired of making the same ground beef recipes.
You still have all the comfort of a warm, satisfying meal, with plenty of fresh toppings to keep things interesting.
The seasoned ground beef has a smoky Southwest flavor with just enough spice to make it interesting.
Roasted sweet potatoes add a little sweetness, and the black beans and corn make each serving extra satisfying. A cool, creamy lime yogurt sauce brings everything together without making the bowls feel heavy.
You’ll need a baking sheet for the sweet potatoes and a large skillet for the beef. Both can cook at the same time, so dinner is ready in about 50 minutes.
This Southwest beef bowl is also great for meal prep. Make the warm ingredients ahead, then add the lettuce, tomatoes, and sauce when you’re ready to eat. With 36 grams of protein per serving, it’s a delicious option for lunch or dinner.
Why You’ll Love This Southwest Beef Sweet Potato Bowl
36 Grams of Protein
Each serving has 36 grams of protein, making this a filling meal that keeps you satisfied.
Easy to Customize
Everyone can add their favorite toppings. Extra lettuce, tomatoes, cheese, or a little hot sauce all work great.
Great for Meal Prep
Make the beef and sweet potatoes ahead of time for quick lunches or easy dinners throughout the week.
A Different Way to Serve Ground Beef
Skip the usual tacos or spaghetti. This bowl gives you those familiar Southwest flavors with roasted sweet potatoes and fresh vegetables.
Ingredient Substitutions
Sweet Potatoes
Regular potatoes work great if you prefer a less sweet flavor. Cut them into similar-sized cubes and adjust roasting time as needed.
93% Lean Ground Beef
Lean ground turkey or ground chicken can replace the beef. Cook until the meat reaches a safe internal temperature.
Red Bell Pepper
Use green, yellow, or orange bell pepper instead. Green peppers have a slightly stronger flavor.
Black Beans
Pinto beans are a great substitute and work with the Southwest seasonings.
Frozen Corn
Canned corn works great. Drain it before adding it to the beef mixture.
Plain Nonfat Greek Yogurt
Plain low-fat Greek yogurt works just as well. Sour cream is another option if you prefer a richer sauce.
Fresh Lime Juice
Bottled lime juice works when fresh limes aren’t available.
Romaine Lettuce
Shredded iceberg lettuce or chopped baby spinach are easy alternatives.
Reduced-Fat Mexican Blend Cheese
Reduced-fat cheddar or Monterey Jack cheese can be used instead.
Fresh Cilantro
Chopped green onions are a good alternative if you don’t care for cilantro.
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Southwest Beef 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 smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Southwest Beef:
- 1 pound 93% lean ground beef
- ½ cup yellow onion diced
- 1 small red bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon tomato paste
- ½ cup black beans drained and rinsed
- ½ cup frozen corn thawed
- 2 tablespoon water
For the Lime Yogurt Saauce:
- ½ cup plain nonfat greek yogurt
- 1 tablespoon fresh lime juice
- 1 tablespoon water
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
For the Bowls:
- 2 cups shredded romaine lettuce
- ½ cup cherry tomatoes halved
- ¼ cup shredded reduced-fat Mexican blend cheese
- 2 tablespoon chopped fresh cilantro
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the cubed sweet potatoes in a large mixing bowl. Add 2 teaspoons olive oil, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. Toss until evenly coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
- While the sweet potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and cook for 4 to 5 minutes, breaking it into small crumbles with a wooden spoon.
- Add the diced onion and red bell pepper. Cook for 4 minutes, stirring occasionally.
- Add the minced garlic and cook for 30 seconds.
- Stir in the chili powder, cumin, ½ teaspoon smoked paprika, oregano, ¼ teaspoon salt, and ⅛ teaspoon black pepper until the beef is evenly coated.
- Add the tomato paste and cook for 1 minute, stirring to combine.
- Add the black beans, corn, and 2 tablespoons water. Cook for 2 to 3 minutes, stirring occasionally, until heated through.
- In a small bowl, combine the Greek yogurt, lime juice, 1 tablespoon water, ¼ teaspoon garlic powder, and ⅛ teaspoon salt. Mix with a wire whisk until smooth.
- Divide the romaine lettuce and roasted sweet potatoes evenly among 4 serving bowls.
- Divide the Southwest beef mixture among the bowls.
- Top each bowl with cherry tomatoes and shredded Mexican blend cheese.
- Drizzle with the lime yogurt sauce, sprinkle with fresh cilantro, and serve.
Notes
Tips and Tricks
Evenly Sized Sweet Potatoes – Cut the potatoes into similar-sized cubes so they roast evenly. Keep the Beef Moist – If the beef mixture becomes too dry, add a small splash of water before serving. Adjust the Heat – Add a pinch of cayenne pepper or a little hot sauce if you prefer a spicier bowl. Extra Sauce – Make a little extra lime yogurt sauce if you like a creamier bowl. It’s also great as a dip for fresh vegetables. Meal Prep – Store the cooked ingredients separately from the fresh toppings to keep the lettuce crisp.Storing and Reheating
Refrigerating – Store the cooked beef and sweet potatoes in airtight containers in the refrigerator for up to 3 to 4 days. Refrigerate the fresh toppings and yogurt sauce separately. Freezing – Freeze the cooked beef mixture and roasted sweet potatoes in freezer-safe containers for up to 3 months for best quality. Freeze them separately when possible. Prepare the fresh toppings and yogurt sauce when ready to serve. Reheating – Reheat the beef and sweet potatoes in the microwave or a skillet until they reach 165°F. Add the cold toppings and lime yogurt sauce after reheating. Thawing – Thaw frozen portions overnight in the refrigerator before reheating.Nutrition
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