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Sweet Potato Taco Bowls

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A hearty and healthy meal prep bowl with roasted sweet potatoes, seasoned ground beef, black beans, and your favorite taco toppings.

Ingredients

Scale
  • 1 large sweet potato, peeled and diced
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1 lb ground beef
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/2 cup salsa
  • Optional toppings: shredded lettuce, diced tomatoes, avocado, cilantro, cottage cheese, shredded cheese

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, toss the diced sweet potato with olive oil, chili powder, cumin, and salt. Spread in a single layer on a baking sheet.
  3. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
  4. While the sweet potatoes roast, brown the ground beef in a skillet over medium-high heat. Drain any excess fat.
  5. Stir in garlic powder, onion powder, and black pepper. Cook for 1 minute more.
  6. Add the rinsed black beans and salsa to the skillet with the beef. Stir to combine and heat through.
  7. Assemble your bowls: divide the roasted sweet potatoes and seasoned beef and bean mixture among your meal prep containers.
  8. Add your desired toppings just before serving.

Notes

  • These bowls can be stored in the refrigerator for up to 4 days.
  • Reheat in the microwave for 1-2 minutes, or until heated through.
  • Add fresh toppings like avocado and cilantro after reheating for the best texture and flavor.
  • For a vegetarian option, substitute the ground beef with seasoned lentils or extra black beans.

Nutrition

Find it online: https://mdlatdmm.com/sweet-potato-taco-bowls/