Ground Beef and Sweet Potato Bowls
Ground Beef and Sweet Potato Bowls are a high protein dinner with 37 grams of protein per serving, hearty vegetables, and a creamy lime sauce.
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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 smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Ground Beef:
- 1 pound 93% lean ground beef
- 1 medium 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
- 1 tablespoon tomato paste
- 2 tablespoon water
For the Bowls:
- 1 can (15-ounce) black beans well rinsed and drained
- 1 cup frozen corn thawed
- 2 cups chopped romaine lettuce
- 1 cup grape tomatoes halved
- ¼ cup red onion finely chopped
- 2 tablespoon chopped fresh cilantro
For the Creamy Lime Sauce:
- ½ cup plain nonfat greek yogurt
- 1 tablespoon fresh lime juice
- 1 tablespoon water
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Place the sweet potatoes on the prepared baking sheet. Add the olive oil, smoked paprika, garlic powder, salt, and black pepper.
- Toss the sweet potatoes until evenly coated. Spread the sweet potatoes in a single layer.
- Roast for 25 to 30 minutes, turning halfway through, until tender and browned around the edges.
- Heat a large skillet over medium heat while the sweet potatoes roast.
- Add the ground beef and yellow onion. Cook for 6 to 8 minutes, breaking the beef into crumbles, until browned and the onion is softened.
- 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.
- Add the tomato paste and water. Stir until the beef is evenly coated. Cook for 2 minutes.
- Add the black beans and corn. Cook for 3 to 4 minutes, or until heated through.
- In a small mixing bowl, add the Greek yogurt, lime juice, water, garlic powder, cumin, and salt. Using a wire whisk, mix until smooth.
- Divide the romaine lettuce among 4 bowls. Top each bowl with the roasted sweet potatoes, ground beef mixture, tomatoes, and red onion.
- Drizzle each serving with the creamy lime sauce. Sprinkle with chopped cilantro.
Notes
Tips and Tricks
Keep separate for meal prep - Store the lettuce and creamy lime sauce separately from the warm ingredients. This keeps the lettuce crisp. Let the sweet potatoes cool before storing - Trapped steam can make them softer during storage. Add the sauce before serving - Keep the creamy lime sauce in a separate container and drizzle it over the bowl when you're ready to eat.Storing and Reheating
Refrigerate - Store the ground beef mixture and roasted sweet potatoes in airtight containers in the refrigerator for up to 4 days. Keep the lettuce, tomatoes, red onion, cilantro, and sauce separate. Store the sauce - Keep the creamy lime sauce in a covered container in the refrigerator for up to 4 days. Stir before serving. Reheat in the microwave - Place the ground beef mixture and sweet potatoes on a microwave-safe plate or bowl. Heat until warmed through, then add the cold vegetables and sauce. Reheat on stovetop - Place the ground beef mixture in a skillet over medium-low heat. Warm until heated through, stirring occasionally. Reheat the sweet potatoes separately for the best texture.Nutrition
Calories: 508kcalCarbohydrates: 60gProtein: 37gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 75mgSodium: 967mgPotassium: 1530mgFiber: 14gSugar: 9gVitamin A: 18881IUVitamin C: 20mgCalcium: 154mgIron: 7mg
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