Chipotle Beef Sweet Potato Bowl
Chipotle Beef Sweet Potato Bowl is a high protein dinner with smoky beef, roasted sweet potatoes, vegetables, and a creamy chipotle sauce.
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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
Calories: 800kcalCarbohydrates: 111gProtein: 54gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 76mgSodium: 1556mgPotassium: 2813mgFiber: 24gSugar: 12gVitamin A: 18962IUVitamin C: 19mgCalcium: 270mgIron: 10mg
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