Beef Taco Sweet Potato Bowl
Beef Taco Sweet Potato Bowl is a high protein, gluten-free dinner with seasoned ground beef, roasted sweet potatoes, and fresh taco toppings.
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 Taco Beef:
- 1 pound 93% lean ground beef
- ½ cup yellow onion diced
- 2 cloves garlic minced
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup water
- ½ cup black beans rinsed and drained
For the Bowls:
- 1 cup diced tomatoes
- ½ cup corn kernels
- ½ cup shredded reduced-fat Mexican blend cheese
- ½ cup plain nonfat greek yogurt
- ¼ cup red onion finely diced
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the sweet potato cubes on the baking sheet. Add the olive oil, chili powder, garlic powder, cumin, and salt. Toss to coat evenly.
- Roast for 25 to 30 minutes, turning halfway through, until the sweet potatoes are tender with lightly browned edges.
- Meanwhile, add the ground beef and yellow onion to a large skillet over medium heat. Cook for 6 to 8 minutes, breaking the beef into small pieces, until browned and the onion is tender.
- Drain any excess grease from the skillet if needed.
- Add the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds, stirring frequently.
- Stir in the water and black beans.
- Reduce the heat to low and simmer for 3 to 4 minutes, until the beans are heated through and most of the liquid has evaporated.
- Divide the roasted sweet potatoes evenly among 4 serving bowls.
- Top each bowl with the taco beef mixture, diced tomatoes, corn, shredded cheese, Greek yogurt, red onion, and cilantro.
Notes
Estimated WW Points: 9 (Check official WW app for exact points)
Tips and Tricks
Cut Evenly - Keep the sweet potato cubes close to ½ inch so they roast at about the same rate. Don't Crowd the Pan - Spread the sweet potatoes in a single layer with a little space between them. Use two baking sheets if necessary. Use Lean Beef - The recipe calls for 93% lean ground beef. Beef with a higher fat content may need more draining. Adjust the Heat - Add diced jalapeños, crushed red pepper, or hot sauce if you prefer a spicier taco bowl. Keep the Toppings Fresh - Add the tomatoes, yogurt, and cilantro just before serving, especially if preparing the bowls ahead of time.Storing and Reheating
Refrigerator - Store the cooked beef and sweet potatoes in airtight containers in the refrigerator for up to 4 days. Keep the fresh toppings separate. Freezer - Freeze the cooked taco beef and roasted sweet potatoes in separate freezer-safe containers for up to 3 months. Freeze without the fresh toppings. Microwave - Place the beef and sweet potatoes in a microwave-safe bowl. Cover loosely and heat in 30 to 60-second intervals, stirring between intervals, until heated through to 165°F. Add fresh toppings afterward. Oven - Place the sweet potatoes in a baking dish and cover with foil. Reheat at 350°F until hot. Warm the beef separately in a skillet over medium-low heat, adding a splash of water if needed. Thawing - Thaw frozen beef and sweet potatoes overnight in the refrigerator before reheating.Nutrition
Calories: 499kcalCarbohydrates: 49gProtein: 38gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 84mgSodium: 765mgPotassium: 1398mgFiber: 9gSugar: 10gVitamin A: 16773IUVitamin C: 12mgCalcium: 312mgIron: 6mg
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