Loaded High-Protein Sweet Potato Beef Bowl
This loaded high-protein sweet potato beef bowl has roasted caramelized sweet potatoes, seasoned taco beef, avocado, cottage cheese, and crunchy toppings. Ready in 30 minutes.
Servings: 4
Equipment
- Frying pan
Ingredients
Roasted Sweet Potatoes
- 2 medium sweet potatoes washed and halved lengthwise
- 2 tbsp olive oil
- 1/2 tsp salt
Taco Beef
- 1 tbsp extra-virgin olive oil
- 1/2 onion finely chopped
- 1 lb ground beef
- 3/4 packet taco seasoning Siete brand recommended
- 1 tbsp tomato paste
- 1/4 cup bone broth or water
Toppings
- Avocado sliced or mashed
- Cottage cheese topped with everything but the bagel seasoning
- Something crunchy: crushed pistachios or Mexican chili crisp
- Fresh cilantro
Instructions
Roast the sweet potatoes.
- Preheat oven to 425°F and line a baking sheet with parchment paper. Cut your sweet potatoes in half lengthwise. Brush or drizzle all sides of the sweet potatoes with olive oil and sprinkle with salt. Place face down on a sheet pan and roast for 30 minutes until soft, and the cut side is caramelized and golden.
You can also dice sweet potatoes into 1-2 inch cubes, season with salt, pepper, garlic powder, and bake for 20-25 minutes if you prefer this method.
Make the taco beef.
- Heat olive oil in a skillet over medium heat. Add the onion and sauté until softened, about 3 to 4 minutes. Add the ground beef and cook for 5 to 10 minutes, breaking it up as it browns. Drain excess fat if needed. Stir in the taco seasoning, tomato paste, and bone broth or water. Simmer for 2 to 3 minutes until saucy and well combined.
Assemble the bowls.
- Place a roasted sweet potato half in each bowl. Top with a generous scoop of taco beef. Add sliced or mashed avocado, a spoonful of cottage cheese topped with everything but the bagel seasoning, and your choice of crunchy topping. Finish with fresh cilantro and serve immediately.