Sweet Potato Beef Taco Bowls

5 from 1 vote

A protein-filled sweet potato bowl made with lean ground beef, black beans, cottage cheese, and sweet potatoes. Each bowl has over 40 grams of protein!

Prep Time25

Cook Time35

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

Calories: 902kcal

Author: Taylor Ellingson

Ingredients

4 medium sweet potatoes peeled and diced
2 tablespoon olive oil
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon smoked paprika
½ teaspoon salt
1 lb ground beef
1 packet taco seasoning I like Siete
14 ounce can black beans drained and rinsed
2 avocados sliced
2 cups cottage cheese
pickled onions for topping (my go-to recipe is in the Notes section)
pickled jalapeños for topping, I buy these at the store
chopped cilantro chopped, for topping
salsa optional, for topping

Instructions

Preheat the oven to 425 degrees F.
In a large bowl, add the diced sweet potatoes, olive oil, cumin, chili powder, garlic powder, paprika, and salt. Toss well to combine.
Spread the sweet potatoes out on a greased baking sheet. Bake in the preheated oven for 25-30 minutes, stirring the sweet potatoes halfway through.
Meanwhile, heat a medium skillet over medium-high heat.
Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
Once browned, add the taco seasoning and follow directions on taco seasoning packet. If using homemade, just add ~2 tablespoon of water and cook until combined.
Once sweet potatoes and beef are cooked, assemble the bowls.
To each bowl, add ¼ of the beef, ¼ of the sweet potatoes, ½ cup black beans, ½ of an avocado, and ½ cup of cottage cheese.
Top with pickled onions, pickled jalapeños, a dollop of salsa (if desired), and a sprinkle of chopped cilantro. Serve and enjoy!

Notes

I make a batch of pickled onions almost once a week. Here is my go-to method:

Bring ½ cup apple cider vinegar, ½ cup water, and 2 tablespoon of sugar to a boil. Thinly slice one red onion and place into a large-mouth mason jar. Pour the hot vinegar mixture over the red onions in a jar. Place in the refrigerator. They'll be ready to go in about 30 minutes!

Nutrition