Go Back
–+ servings
Overhead view of a steak burrito sweet potato bowl with browned steak pieces, roasted sweet potato cubes, black beans, corn, diced red onion, fresh salsa, shredded cheese, sour cream, and cilantro in a matte black bowl on rustic wooden planks.

Steak Burrito Sweet Potato Bowl

Nesting Lane
Steak Burrito Sweet Potato Bowl is a high protein dinner with bold Mexican-inspired flavor. A hearty, healthy burrito bowl ready in 50 minutes.
No ratings yet
Print Recipe Save to Pinterest
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican-Inspired
Servings 4

Equipment

Baking Sheet with Parchment Paper.
Large Skillet
Cutting Board
Sharp Knife
Large Mixing Bowl
Small Bowl
Instant-read Thermometer

Ingredients
 

For the Sweet Potatoes:

For the Steak:

For the Burrito Bowl Toppings

  • 1 cup black beans rinsed and drained
  • 1 cup frozen corn thawed
  • 1 cup chunky salsa
  • 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 cubed sweet potatoes in a large mixing bowl. Add 2 teaspoons olive oil, ½ teaspoon chili powder, ¼ teaspoon garlic powder, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Toss to coat.
  • Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.
  • Roast for 25 to 30 minutes, turning halfway through, until tender and lightly browned.
  • While the sweet potatoes roast, place the steak pieces in a large mixing bowl. Add 1 teaspoon chili powder, cumin, smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss until evenly seasoned.
  • Heat 1 teaspoon olive oil in a large skillet over medium-high heat.
  • Add the steak and cook for 5 to 7 minutes, stirring occasionally, until browned and the internal temperature reaches 145°F.
  • Remove the skillet from the heat and let the steak rest for 3 minutes.
  • Divide the roasted sweet potatoes evenly among 4 serving bowls.
  • Divide the steak, black beans, corn, salsa, and shredded cheese among the bowls.
  • Top each bowl with Greek yogurt, diced red onion, and chopped cilantro.

Notes

Tips and Tricks

Cut the steak evenly - Keep the pieces about the same size so they cook at a similar rate. Smaller pieces can become dry if cooked too long.
Give the sweet potatoes room - Avoid crowding the baking sheet. Use two sheets if necessary so the potatoes roast instead of steam.
Use a hot skillet - Let the skillet heat before adding the steak. Cook in batches if needed to help the pieces brown.
Warm the beans and corn - Heat them briefly before assembling if you prefer all the main ingredients warm.
Adjust the heat - Use hot salsa or add sliced jalapeños if you prefer a spicier burrito bowl.

Storing and Reheating

Refrigerating - Store the cooked steak, sweet potatoes, beans, and corn in airtight containers in the refrigerator for up to 3 to 4 days. Keep the salsa, yogurt, and fresh toppings separate.
Freezing - Freeze the cooked steak and sweet potatoes in freezer-safe containers for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator before reheating. Add fresh toppings after warming.
Reheating in the Microwave - Place the steak, sweet potatoes, beans, and corn in a microwave-safe bowl. Cover loosely and heat in short intervals until thoroughly warmed. Add the cold toppings afterward.
Reheating on the Stovetop - Warm the steak and sweet potatoes in a covered skillet over medium-low heat with a small splash of water if needed. Heat until warmed through, then assemble with the remaining toppings.

Nutrition

Calories: 644kcalCarbohydrates: 71gProtein: 58gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 114mgSodium: 1158mgPotassium: 2077mgFiber: 14gSugar: 10gVitamin A: 16857IUVitamin C: 8mgCalcium: 362mgIron: 7mg
Follow us on Pinterest@nestinglanehealthy