1
/
of
1
Beef Taco Sweet Potato Bowls
Beef Taco Sweet Potato Bowls
4
Servings
15 min
Prep
30 min
Cook
45 min
Total
Dinner
Beef
Oven
Some Prep
Balanced Meals
Meal Launch Base Library
Ingredients
- 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
- 2 tbsp olive oil, divided
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 1 lb 90% lean ground beef
- 1 small yellow onion, diced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup salsa
- 1 tbsp lime juice
- 1/2 cup plain Greek yogurt
- 2 tbsp chopped fresh cilantro
Instructions
- Preheat the oven to 425°F. Toss the sweet potato cubes with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper on a large rimmed baking sheet.
- Roast the sweet potatoes for 25–30 minutes, stirring halfway through, until browned and tender.
- While the sweet potatoes roast, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the 1 lb ground beef and diced onion.
- Cook for 7–9 minutes, breaking up the beef, until no pink remains and the beef reaches 160°F. Drain excess grease if needed.
- Stir in 2 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, the remaining 1/2 tsp kosher salt, and the remaining 1/4 tsp black pepper. Cook for 30 seconds.
- Add the drained black beans and 1 cup frozen corn. Cook for 3–4 minutes, until heated through, then stir in 1 tbsp lime juice.
- Divide the roasted sweet potatoes among 4 bowls. Top with the beef mixture, 1 cup salsa, 1/2 cup Greek yogurt, and 2 tbsp chopped cilantro.
