Tex Mex Beef and Sweet Potato Bowls
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
336 kcal
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Course
Main Course
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Cuisine
Mexican
Tex Mex Beef and Sweet Potato Bowls
Description
This recipe starts by roasting cubed sweet potatoes tossed with olive oil, salt, and pepper at 425°F until tender and slightly caramelized. Simultaneously, a skillet cooks lean ground beef with minced garlic, diced onion, and chopped green and red bell peppers until vegetables soften and meat is browned. Tomato paste, taco seasoning, and salt are stirred in to create a richly flavored Tex-Mex beef filling.
The combination of roasted sweet potatoes with the spiced, savory beef and vegetables yields a satisfying contrast of sweet and savory flavors along with a variety of textures. These bowls assemble conveniently by portioning the meat and potatoes into containers, supporting easy refrigerated storage for up to five to six days.
This meal prep-friendly dish can be served as a main course for lunches or dinners with optional salsa or fresh toppings. The balance of vegetables, protein, and starchy sweet potatoes offers a complete meal in each serving.
Ingredients
Sweet Potatoes:
- 2 sweet potato cubed, small, 480g
- 3/4 Tbsp olive oil
- 1/2 tsp salt to taste
- 1/2 tsp black pepper to taste
Tex Mex Beef:
- 1 lb. ground beef I used 96/4, lean
- 2 tsp garlic minced
- 1 onion diced, small, 120g
- 1 green bell pepper diced, small, 120g
- 1 red bell pepper diced, small, 120g
- 3 Tbsp tomato paste 50g
- 2 Tbsp taco seasoning
- 1/2 tsp salt or to taste
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Add sweet potato cubes to the sheet pan and toss with olive oil, salt and pepper until sweet potatoes are evenly coated. Bake for about 30 minutes, tossing halfway through, or until roasted to liking. Remove from the oven and set aside.
- Meanwhile, spray a skillet with cooking spray and set to medium heat. Add the beef and cook, crumbling as you go, until no longer pink.
- Add the diced onions and peppers and cook until tender, about 4-5 minutes. Then stir in the tomato paste, taco seasoning and salt.
- To assemble, add 1/4 of the tex mex meat (179g) and 1/4 of the sweet potatoes (65g) to four glass containers or meal prep bowls. Store in the fridge for 5-6 days.
Notes
- To reduce carbohydrate content, substitute sweet potatoes with cauliflower rice or other greens.
- Ensure sweet potatoes are cut into small, even cubes for consistent roasting.
- Use lean ground beef to control fat content in the dish.
- Store assembled bowls in the refrigerator for up to five to six days for meal prep convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1bowl (179g beef and 65g sweet potatoes) | |
| Calories | 336kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 27g | 54% |
| Fat | 12g | 18% |
| Saturated Fat | 3.4g | 17% |
| Fiber | 5.1g | 20% |
| Sugar | 11.8g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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