Description
A vibrant, nutritious bowl with roasted sweet potatoes, seasoned ground beef, black beans, and fresh toppings—a delicious twist on tacos!
Ingredients
Scale
- 1 lb (454 g) sweet potatoes, peeled & diced into 1–2 inch cubes
- 1 tbsp vegetable oil
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 2 tsp kosher salt
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4–1/2 tsp cayenne pepper (optional)
- 1 lb (454 g) extra-lean ground beef
- 1 (14 oz) can black beans, drained & rinsed
- 1 cup corn kernels (fresh or canned)
- 1 pint cherry tomatoes, halved (or 2 large tomatoes, diced)
- 1 medium avocado, sliced
- Optional garnishes: sour cream, jalapeños, sliced green onions, chopped cilantro, lime wedges, crumbled feta
Instructions
- Preheat oven to 400°F (200°C).
- Mix chili powder, paprika, cumin, salt, oregano, garlic powder, onion powder, and cayenne in a small bowl.
- Toss sweet potatoes with vegetable oil and half of the seasoning mixture (about 2 tbsp). Spread evenly on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
- Cook ground beef in a skillet over medium-high heat for 5-7 minutes, breaking it apart as it browns. Drain excess fat if necessary.
- Stir in black beans, corn, and the remaining seasoning mixture. Cook for 2-3 minutes until heated through.
- Assemble bowls by evenly dividing roasted sweet potatoes, beef mixture, tomatoes, and avocado among four bowls. Add desired garnishes and serve immediately.
Notes
- Swap ground beef for ground turkey or plant-based crumbles for a lighter option.
- Add cooked quinoa or brown rice for extra fiber.
- Store leftovers in airtight containers for easy meal prep.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting & Sautéing
- Cuisine: Southwestern, Mexican-Inspired