Description
A hearty sweet potato ground beef bowl with caramelized roasted sweet potatoes, spiced beef, fresh avocado, and a squeeze of lime. Weeknight-friendly and meal-prep ready.
Ingredients
1 lb (450 g) lean ground beef
2 medium sweet potatoes, peeled and 1/2-inch diced
1 small yellow onion, diced
2 cloves garlic, minced
2 tbsp olive oil, divided
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper
1 tbsp fresh lime juice
1 avocado, sliced (topping)
1/2 cup pico de gallo or salsa
1/4 cup shredded cheddar or cotija (optional)
Fresh cilantro + lime wedges, to serve
Instructions
1. Heat oven to 425°F (220°C). Toss diced sweet potatoes with 1 tbsp olive oil, 1/4 tsp salt, and pepper. Spread on a sheet pan; roast 20–25 minutes until edges caramelize, flipping halfway.
2. Warm remaining 1 tbsp olive oil in a large skillet over medium-high. Add onion and cook 3 minutes until translucent; stir in garlic for 30 seconds.
3. Add ground beef; cook 5–7 minutes, breaking it up, until browned and no pink remains. Drain excess fat if needed.
4. Season beef with paprika, cumin, chili powder, remaining salt, and lime juice; stir 1 minute to bloom the spices.
5. Assemble bowls: roasted sweet potatoes, spiced beef, avocado, salsa, cheese, and cilantro. Finish with a squeeze of lime.
Notes
Welcome to my kitchen, where burnt toast becomes a lesson and a dash of spice turns into a story. I grew up in a small Midwestern town where Sunday roasts and potlucks were our love language. I learned at my grandmother’s elbow, watching her stir with one hand and tell jokes with the other. This bowl carries that spirit—simple ingredients, warm flavors, and a little courage to try. Sweet potatoes roast into caramel, beef sizzles with paprika, and dinner brings everyone to the table. If you need a win tonight, this bowl will make someone you love smile.
Substitutions: swap beef with ground turkey or chicken; add black beans for extra fiber; use Greek yogurt + lime as a quick crema.
Make-ahead: portion beef and potatoes into containers; add fresh toppings right before serving.
Storage: refrigerate up to 3 days; reheat gently and finish with lime.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner, Meal Prep
- Method: Roasting, Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 65 mg