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High-Protein Beef Taco Bowls with Roasted Sweet Potatoes

This is my take on the viral taco bowls that have been all over social media - they're filling, pack serious protein, and meal prep like a dream. The roasted sweet potatoes add just enough sweetness to balance the savory beef.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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.

Notes

Store in fridge up to 4 days. Add avocado and cottage cheese fresh when serving.