Ground beef and sweet potato taco bowl

Kids and teens will love this bowl!

Ingredients

For the base

• 500 g (about 1 lb) sweet potatoes, peeled and cubed
• 450 g (1 lb) lean ground beef
• Salt and pepper from the mill
• Reduced sodium taco seasoning, to taste

 

For the sweet potato seasoning

• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder

 

For the pico de gallo

• 3 tomatoes, diced
• ½ red onion, finely chopped
• ½ jalapeño, chopped (optional)
• 2 tbsp fresh cilantro, chopped
• Juice of ½ lime
• Salt and pepper from the mill
  
  
  

For toppings (optional)

• Plain Greek yogurt or sour cream
• Avocado or guacamole
• Shredded cheese
• Romaine lettuce or baby greens

Preparation

Preheat oven to 200°C (400°F). Toss sweet potatoes with seasoning ingredients. Spread on a baking sheet and bake for 20–25 minutes, flipping halfway through, until tender and lightly browned.

Meanwhile, cook ground beef with salt and pepper in a skillet over medium heat. Drain excess fat if necessary. Add taco seasoning, mix and cook for another 3–5 minutes.

Combine all pico de gallo ingredients in a bowl and set aside.

In each bowl: sweet potatoes → beef → pico de gallo → favourite toppings.
N.B. Keeps for 3–4 days in the refrigerator.


NutriSimple Tips
You can use half meat and half black beans, or replace the ground beef with ground turkey.