Beef Enchilada Sweet Potato Bowl
Beef Enchilada Sweet Potato Bowl is a high protein healthy dinner with 42 grams of protein per serving and plenty of Mexican-inspired flavor.
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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 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
Calories: 575kcalCarbohydrates: 64gProtein: 42gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 83mgSodium: 1083mgPotassium: 1647mgFiber: 13gSugar: 12gVitamin A: 17042IUVitamin C: 10mgCalcium: 314mgIron: 7mg
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