Beef Burrito Sweet Potato Bowl
Beef Burrito Sweet Potato Bowl is an easy, high protein dinner with Mexican-inspired flavors. A hearty, healthy meal ready in 45 minutes.
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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 Burrito Mixture:
- 1 teaspoon olive oil
- 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
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup black beans rinsed and drained
- ½ cup frozen corn thawed
- ⅓ cup salsa
For the Bowls:
- 1 cup cooked brown rice
- 1 cup diced tomatoes
- ½ cup shredded reduced-fat Mexican blend cheese
- ½ cup plain nonfat greek yogurt
- ¼ cup chopped fresh cilantro
- 2 tablespoon sliced green onions
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the cubed sweet potatoes on the prepared baking sheet.
- Drizzle with 2 teaspoons olive oil and sprinkle with chili powder, garlic powder, cumin, and salt. Toss to coat evenly.
- Roast for 22 to 27 minutes, stirring halfway through, until tender and lightly browned.
- Heat 1 teaspoon olive oil in a large skillet over medium heat.
- Add the ground beef and onion. Cook for 6 to 8 minutes, breaking the beef into small pieces, until browned and the onion is soft.
- Drain any excess grease from the skillet.
- Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds, stirring constantly.
- Add the black beans, corn, and salsa. Stir and cook for 3 to 4 minutes, until heated through.
- Divide the cooked brown rice and roasted sweet potatoes evenly among 4 bowls.
- Divide the beef mixture among the bowls. Top each serving with diced tomatoes, shredded cheese, Greek yogurt, cilantro, and green onions.
Notes
Estimated WW Points: 9 (Check official WW app for exact points)
Tips and Tricks
Keep the sweet potatoes evenly sized - Cut them into similar ½-inch cubes so they roast at the same rate. Give the potatoes some room - Spread them in a single layer on the baking sheet. Use a second sheet if needed to avoid crowding. Use thick salsa - A chunky salsa works best for the beef mixture. If your salsa is watery, let the mixture simmer briefly to reduce the liquid. Prepare the rice ahead - Use leftover cooked brown rice or microwaveable brown rice to save time. Add the toppings last - Wait until you're ready to serve before adding the tomatoes, yogurt, cilantro, and green onions.Storing and Reheating
Refrigerating - Store the cooked beef mixture, sweet potatoes, and rice in airtight containers in the refrigerator for up to 3 to 4 days. Keep the fresh toppings separate. Freezing - Freeze the cooled beef mixture and roasted sweet potatoes in freezer-safe containers for up to 3 months. Freeze the rice separately if desired. Add fresh toppings after reheating. Reheating - Microwave individual portions of beef, rice, and sweet potatoes until heated through to 165°F. Stir halfway through heating. Add the cold toppings just before serving.Nutrition
Calories: 571kcalCarbohydrates: 63gProtein: 39gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 84mgSodium: 712mgPotassium: 1510mgFiber: 11gSugar: 9gVitamin A: 16750IUVitamin C: 13mgCalcium: 321mgIron: 6mg
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