Steak Taco Sweet Potato Bowl
Steak Taco Sweet Potato Bowl is a high protein dinner with seasoned sirloin, roasted sweet potatoes, black beans, vegetables, and taco-style toppings.
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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 salt
- ⅛ teaspoon ground black pepper
For the Steak:
- 1½ pound lean sirloin steaks cut into bite-sized pieces
- 1 teaspoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Bowls:
- 1 cup black beans rinsed and drained
- 1 cup diced tomatoes
- ½ cup corn drained
- ½ cup red onion finely diced
- ½ cup shredded reduced-fat Mexican blend cheese
- ½ cup plain nonfat greek yogurt
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the sweet potatoes in a large mixing bowl with 2 teaspoons olive oil, ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Toss to coat.
- Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, turning halfway through, until tender and lightly browned.
- Place the steak in a large mixing bowl with 1 teaspoon chili powder, cumin, smoked paprika, ½ teaspoon garlic powder, onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to coat.
- Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the steak in a single layer and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked to your preferred doneness.
- Check the steak with an instant-read thermometer. For food safety, cook to at least 145°F, then rest for 3 minutes.
- Divide the roasted sweet potatoes among four bowls.
- Divide the steak, black beans, tomatoes, corn, red onion, and shredded cheese among the bowls.
- Top each bowl with Greek yogurt and cilantro. Serve warm.
Notes
Tips and Tricks
Cut the steak evenly - Similar-sized pieces will cook at about the same rate, so you’re less likely to end up with some pieces overcooked and others underdone. Give the sweet potatoes room - Spread them out on the baking sheet instead of crowding them. You’ll get better browning around the edges. Use a hot skillet - Let the skillet heat before adding the steak so the pieces brown instead of steaming. Cook the steak in batches if needed - If your skillet is crowded, cook half at a time. Crowding lowers the heat quickly and makes browning harder. Keep cold toppings separate for meal prep - Store the yogurt, tomatoes, cilantro, and onion away from the hot ingredients until serving.Storing and Reheating
Refrigerator - Store the steak, sweet potatoes, beans, corn, and cheese in an airtight container for up to 3 to 4 days. Keep the tomatoes, red onion, cilantro, and Greek yogurt in separate containers when possible. Reheating - Microwave the steak and sweet potato mixture until heated through, or warm it in a skillet over medium heat. Add the cold toppings after reheating. Freezing - The cooked steak and sweet potatoes can be frozen for up to 2 months. The fresh vegetables and Greek yogurt are better added after thawing and reheating.Nutrition
Calories: 619kcalCarbohydrates: 64gProtein: 57gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 114mgSodium: 737mgPotassium: 1963mgFiber: 13gSugar: 10gVitamin A: 16664IUVitamin C: 11mgCalcium: 365mgIron: 7mg
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