Ingredients
– 1 pound (approximately 454 grams) sweet potatoes Peeled and cut into 1-2 inch cubes for roasting
– 1 tablespoon vegetable oil For tossing with the sweet potatoes before baking
– 2 tablespoons chili powder Part of the seasoning mix for a warm, spicy kick
– 1 tablespoon sweet smoked paprika (hot smoked paprika optional for extra spiciness) Adds depth and a smoky flavor to the dish
– 1 tablespoon ground cumin Brings an earthy note to the seasoning blend
– 2 teaspoons kosher salt Helps balance and enhance all the flavors
– 1 tablespoon dried oregano For a herby touch in the mix
– 1 teaspoon garlic powder Provides a savory boost without fresh garlic
– 1 teaspoon onion powder Adds a subtle, aromatic layer
– 1/4 to 1/2 teaspoon cayenne powder (optional) For those who want an extra zing
– 1 pound (about 454 grams) extra lean ground beef Cooked until browned for a protein-packed base
– 1 can (14 ounces or about 400 grams) black beans Drained and rinsed to add fiber and protein
– 1 cup (approximately 160 grams) corn Either from a can or freshly cooked from 2 ears, for a sweet crunch
– 1 pint (about 300 grams) cherry tomatoes Halved, or 2 large chopped tomatoes for freshness
– 1 medium avocado Sliced for creamy texture and healthy fats
– Sour cream Optional garnish to taste, for a cool contrast
– Jalapeños Optional, sliced for added heat
– Sliced green onions Optional, for a fresh, oniony bite
– Chopped cilantro Optional, to brighten up the flavors
– Lime slices Optional, for a zesty squeeze
– Feta cheese Optional, crumbled for a tangy finish
Instructions
1-First, preheat your oven to 400°F (204°C) and get your sweet potatoes ready. Take 1 pound of sweet potatoes, peel them, and cut into 1-2 inch cubes, then toss with 1 tablespoon vegetable oil and half of the seasoning mixture for even flavor. Spread them on a baking sheet and roast for 15-20 minutes until tender, flipping halfway through for that perfect golden touch.
2-While the sweet potatoes bake, cook the protein. Heat a skillet over medium-high and brown 1 pound of extra lean ground beef for 5-7 minutes, then drain the excess fat, leaving about 1 tablespoon. Add the remaining seasoning mix, along with 1 can of drained black beans and 1 cup of corn, stirring everything together until it’s warm and fragrant.
3-Once everything is cooked, it’s time to build your bowls. Start with the roasted sweet potatoes as the base, then layer on the beef mixture. Top it off with 1 pint of halved cherry tomatoes or 2 large chopped tomatoes, and slices from 1 medium avocado for creaminess.
4-Don’t forget the optional garnishes like sour cream, jalapeños, sliced green onions, chopped cilantro, lime slices, or feta cheese to make each bowl your own. This step ensures a balanced mix of textures and flavors that keeps things exciting. Serve right away for the freshest taste, or store components separately if you’re meal prepping.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌟 Leftover sweet potatoes should be stored separately in the refrigerator for 3-5 days for freshness.
🌱 For vegetarian or vegan options, omit ground beef and sour cream, and consider plant-based protein alternatives.
🧂 The seasoning blend can be reused in other taco dishes, enhancing your meal variety.
- Prep Time: 5 minutes
- Cook time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican-inspired
- Diet: High-protein
Nutrition
- Serving Size: 1 bowl
- Calories: 452 kcal
- Sugar: 10 g
- Sodium: 1387 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 11 g
- Protein: 31 g
- Cholesterol: 70 mg