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Sweet Potato Beef Bowl

chef Laya
This sweet potato beef bowl is a high-protein meal made with roasted sweet potatoes, taco-seasoned ground beef, black beans, corn, avocado, and a creamy Greek yogurt lime sauce. It is an easy, flavorful dinner and perfect for meal prep.
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Prepr Time 15 minutes
Cooking Time 30 minutes
ToTal Time 45 minutes
Type of plate Dinner
kitchen American
Serving 4

Ingredients
  

For the roasted sweet potatoes

  • 2 medium sweet potatoes peeled and cut into ¾-inch cubes
  • 1 tablespoon olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the taco beef

  • 1 pound 90% or 93% lean ground beef
  • 1 tablespoon taco seasoning
  • ¼ cup water or low-sodium beef broth
  • 1 teaspoon olive oil only if needed for very lean beef

For the bowls

  • 1 can black beans 15 ounces, drained and rinsed
  • 1 cup corn thawed frozen or drained canned corn
  • 1 avocado sliced or diced
  • ¼ cup finely diced red onion
  • ¼ cup chopped fresh cilantro
  • Lime wedges for serving

For the Greek yogurt lime sauce

  • ½ cup plain Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped cilantro
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon salt
  • 1 to 2 tablespoons water as needed to thin the sauce

Instructions
 

  • Preheat the oven to 425°F / 220°C. Line a baking sheet with parchment paper.
  • Add the cubed sweet potatoes to the prepared pan. Drizzle with olive oil and season with cumin, smoked paprika, salt, and black pepper. Toss to coat and spread into a single layer.
  • Roast for 25 to 30 minutes, stirring halfway through, until the sweet potatoes are tender and browned around the edges.
  • While the sweet potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it apart with a wooden spoon, until browned and fully cooked.
  • Drain excess grease if needed. Stir in taco seasoning and water or broth. Reduce the heat to medium-low and cook for 2 to 3 minutes, until the beef is evenly coated and most liquid has evaporated.
  • Warm the black beans and corn in a small saucepan, microwave, or skillet, if desired.
  • In a small bowl, mix Greek yogurt, lime juice, cilantro, garlic powder, salt, and 1 tablespoon water. Add another tablespoon of water if needed to create a drizzleable sauce.
  • Divide the roasted sweet potatoes among four bowls. Add taco-seasoned ground beef, black beans, and corn.
  • Top each bowl with avocado, red onion, cilantro, and Greek yogurt lime sauce. Serve with lime wedges.

Notes

  • Use ground turkey, ground chicken, or plant-based ground meat instead of ground beef if preferred.
  • Use pinto beans, kidney beans, or chickpeas instead of black beans.
  • Add cooked brown rice, quinoa, or cauliflower rice for a different bowl base.
  • Keep avocado and yogurt sauce separate when meal prepping; add them just before serving.
  • Add jalapeños, hot sauce, cayenne, or chipotle powder for a spicy version.
  • For a dairy-free sauce, blend avocado with lime juice, cilantro, garlic, salt, and water.
  • Refrigerate cooked beef bowl components promptly in airtight containers and use within 3 to 4 days.usatoday+1
  • Reheat the sweet potatoes, beef, beans, and corn until hot; then add cold fresh toppings and sauce.