Sweet Potato Bowl
A nutritious and flavorful bowl featuring roasted sweet potatoes, seasoned ground meat, and fresh chopped veggies for a wholesome meal.
Equipment
- Oven
- Frying Pan
- Baking Sheet
- Mixing Bowl
Ingredients
- 1 lb sweet potato peeled and cubed (about 4 small sweet potatoes)
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
- pinch paprika or oregano
- pinch garlic powder
- 1 lb lean ground beef or turkey
- 0.5 medium yellow onion finely diced
- 3 cloves garlic minced
- to taste salt
- 0.25 tsp black pepper
- 0.5 tsp chili powder or paprika
- 1 medium tomato sliced
- 0.25 medium cucumber cut in half
- 1 slice onion one ring
- 1 medium jalapeño seeded
- to taste salt
- 0.25 cup cheddar cheese grated (or any cheese of your choice)
- guacamole optional
- sour cream or spicy mayo optional
- to taste romaine lettuce thinly sliced
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the sweet potatoes with olive oil, salt, pepper, paprika or oregano, and garlic powder until evenly coated.
- Spread the sweet potatoes on the baking sheet in a single layer and roast for 30-40 minutes, turning halfway through.
- While the sweet potatoes roast, cook the ground meat in a frying pan over medium-high heat, breaking it into small pieces.
- Once browned, reduce heat to medium-low and add diced onions, minced garlic, salt, pepper, and chili powder or paprika. Cook until onions soften.
- Prepare the chopped vegetables by dicing the tomato, cucumber, onion, and jalapeño. Season lightly with salt.
- To assemble, divide the roasted sweet potatoes among four bowls, add ground meat, cheese, and fresh chopped veggies.
- Top with romaine lettuce and add optional guacamole, sour cream, or spicy mayo. Serve immediately.
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Notes
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat components separately for best results.