Ingredients (~6 servings)
- 3 large orange sweet potatoes, cut into small cubes
- 2 Tbsp olive oil (for sweet potatoes)
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 2 tsp taco seasoning
- 2 Tbsp olive oil (for beef)
- ~2 lbs extra lean ground beef
- 3 Tbsp taco seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 3/4 tsp salt
- 3 Tbsp tomato paste
- 1 1/2 cups beef stock
- 6 Tbsp cottage cheese
- 1/2 cup pico de gallo
- 1/2 cup cabbage slaw
- 1 large avocado, sliced
- 3 tsp hot honey
- Fresh cilantro leaves (optional)
- Lime wedges (optional)
Roast the Sweet Potatoes
Preheat your oven to 350F.
Toss the cubed sweet potatoes with 2 Tbsp olive oil, oregano, smoked paprika, and taco seasoning until evenly coated.
Spread them on a baking sheet in a single layer – don’t overcrowd or they’ll steam instead of roast.
Roast for ~25-30 minutes until tender and the edges start to caramelize. You want them golden but not mushy.
Cook the Seasoned Ground Beef
Heat a large skillet over medium-high heat and add the remaining 2 Tbsp olive oil.
Add the ground beef and break it up with a wooden spoon. Cook for ~5-6 minutes until it starts browning.
Add the taco seasoning, garlic powder, onion powder, smoked paprika, and salt. Stir everything together and cook for ~1 minute until fragrant.
Stir in the tomato paste and cook for another minute – this deepens the flavor and helps bind everything.
Pour in the beef stock and let it simmer for ~8-10 minutes until most of the liquid reduces but the mixture stays juicy, not dry.
The beef should be well-seasoned and saucy but not swimming in liquid.
Assemble the Bowls
Divide the roasted sweet potatoes among 6 bowls as your base.
Top each bowl with a generous scoop of the seasoned beef.
Add the cabbage slaw, pico de gallo, and sliced avocado around the bowl.
Finish with a dollop of cottage cheese and a drizzle of hot honey over everything.
Garnish with fresh cilantro and serve with lime wedges for squeezing.
These keep in the fridge for ~4 days – just add the avocado and cottage cheese fresh when you’re ready to eat.
High-Protein Beef Taco Bowls with Roasted Sweet Potatoes
Ingredients
Ingredients (~6 servings)
- 3 large orange sweet potatoes cut into small cubes
- 2 Tbsp olive oil for sweet potatoes
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 2 tsp taco seasoning
- 2 Tbsp olive oil for beef
- ~2 lbs extra lean ground beef
- 3 Tbsp taco seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 3/4 tsp salt
- 3 Tbsp tomato paste
- 1 1/2 cups beef stock
- 6 Tbsp cottage cheese
- 1/2 cup pico de gallo
- 1/2 cup cabbage slaw
- 1 large avocado sliced
- 3 tsp hot honey
- Fresh cilantro leaves optional
- Lime wedges optional
Instructions
- Cooling/Resting Time: 0 minutes
- Preheat oven to 350F.
- Toss cubed sweet potatoes with 2 Tbsp olive oil, oregano, smoked paprika, and taco seasoning.
- Spread on baking sheet in single layer and roast 25-30 minutes until tender and golden.
- Heat large skillet over medium-high heat with remaining 2 Tbsp olive oil.
- Add ground beef and cook 5-6 minutes, breaking up with spoon until browned.
- Add taco seasoning, garlic powder, onion powder, smoked paprika, and salt, cooking 1 minute.
- Stir in tomato paste and cook 1 minute.
- Pour in beef stock and simmer 8-10 minutes until reduced but still juicy.
- Divide roasted sweet potatoes among 6 bowls.
- Top with seasoned beef, cabbage slaw, pico de gallo, and sliced avocado.
- Add cottage cheese dollop and drizzle with hot honey.
- Garnish with cilantro and serve with lime wedges if desired.
