Description
A flavorful and nutritious Sweet Potato Beef Taco Bowl recipe featuring roasted sweet potatoes, seasoned ground beef, black beans, creamy cottage cheese, and fresh toppings like pickled onions, jalapeños, avocado, and cilantro. This balanced meal is perfect for a satisfying lunch or dinner.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes peeled and diced
- 2 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
Ground Beef
- 1 lb ground beef
- 1 packet taco seasoning
Additional Ingredients
- 14 ounce can black beans drained and rinsed
- 2 avocados sliced
- 2 cups cottage cheese
- Pickled onions for topping
- Pickled jalapeños for topping
- Chopped cilantro, for topping
- Salsa, optional for topping
Instructions
- Preheat Oven: Preheat the oven to 425 degrees F to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: In a large bowl, combine the diced sweet potatoes with olive oil, cumin, chili powder, garlic powder, smoked paprika, and salt. Toss thoroughly to coat all pieces evenly.
- Bake Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on a greased baking sheet. Place in the preheated oven and roast for 30 minutes, stirring halfway through to ensure even cooking.
- Cook Ground Beef: While sweet potatoes roast, heat a medium skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into small pieces as it cooks.
- Add Taco Seasoning: Once beef is browned, stir in the taco seasoning. Follow packet instructions which usually involve adding about 2 tablespoons of water and simmering until well combined and slightly thickened.
- Assemble Bowls: When both beef and sweet potatoes are cooked, start assembling the taco bowls.
- Portion Ingredients: For each bowl, add one-quarter of the cooked beef, one-quarter of the roasted sweet potatoes, half a cup of black beans, half an avocado sliced, and half a cup of cottage cheese.
- Add Toppings: Top each bowl with pickled onions, pickled jalapeños, a spoonful of salsa if desired, and a sprinkle of freshly chopped cilantro.
- Serve: Serve the taco bowls immediately while warm and enjoy!
Notes
- Pickled Onions: Slice one red onion thinly and place in a jar. Boil ½ cup apple cider vinegar, ½ cup water, and 2 tablespoon sugar. Pour hot mixture over onions and refrigerate. Ready in 30 minutes, and great for topping.
- For homemade taco seasoning, use chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and pepper mixed to taste.
- To make this recipe vegetarian, substitute the ground beef with seasoned cooked lentils or plant-based meat alternatives.
- Use full-fat or low-fat cottage cheese depending on preference.
- The recipe can be doubled to serve more people or for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 75 mg
