Savory Sweet Potato Taco Bowl: A High-Protein Delight
This sweet potato taco bowl is customizable, meal prep friendly, and packed with high protein, making it a delicious and nutritious dinner option.
Equipment
- Oven
- Skillet
- Baking sheet
- - Knife
- Cutting board
Ingredients
For the Sweet Potatoes
- 3 medium Sweet Potatoes Can substitute with regular potatoes or butternut squash
- 1 teaspoon Garlic Powder Can substitute with taco seasoning
- 1 teaspoon Paprika Can substitute with chili powder or smoked paprika
- 1 teaspoon Salt Adjust according to taste
- 1 teaspoon Pepper Adjust according to taste
For the Taco Filling
- 1 pound Extra Lean Ground Beef Can substitute with ground turkey or plant-based crumbles
- 1 medium Red Bell Pepper Can omit or substitute with onion
- 2 tablespoons Taco Seasoning Use sugar-free version or homemade blend
For Topping and Assembly
- 1 medium Avocado Can substitute with guacamole or omit
- 2 cups Lettuce Can substitute with shredded cabbage or omit
- 1 cup Cottage Cheese Can substitute with Greek yogurt
- 2 tablespoons Hot Honey Can substitute with regular honey or omit
Instructions
Preparation
- Preheat the oven to 415°F (213°C).
- Peel and cut sweet potatoes into 1-inch cubes. Toss with olive oil, salt, pepper, garlic powder, and paprika.
- Spread seasoned sweet potatoes on a lined baking sheet and bake for 40 minutes, or until tender and caramelized.
- Heat a skillet over medium heat and brown the extra lean ground beef, breaking into small pieces and draining excess grease.
- Stir in diced red bell pepper and cook for about 1 minute. Add taco seasoning and 1/4 cup of water, and let simmer for 5 minutes.
- Wash and slice lettuce and avocado for assembly.
- Layer roasted sweet potatoes, taco beef, lettuce, avocado, and cottage cheese in each bowl. Drizzle with hot honey just before serving.
Notes
Prep sweet potatoes and beef in advance for quick meals. Feel free to interchange veggies to keep things fresh!