Viral High-Protein Beef Taco Bowls with Sweet Potato recipe
Are you ready to elevate your weeknight dinner routine with a dish that’s not only packed with flavor but also high in protein? The Viral High-Protein Beef Taco Bowls with Sweet Potato recipe is here to steal the show! Imagine perfectly roasted sweet potatoes paired with savory, seasoned beef, all topped with fresh toppings that bring every bite to life. Whether you’re meal prepping for the week or looking for a dish that the whole family will love, these taco bowls are a must-try!
Why This Recipe Belongs in Your Rotation
This recipe is a game-changer for several reasons. First and foremost, it’s incredibly nutritious, featuring lean beef and sweet potatoes that deliver a powerhouse of vitamins, minerals, and protein. The sweet potatoes provide a sweet, creamy contrast to the savory, spiced beef, creating a delightful harmony of flavors. Additionally, the freshness of the toppings, such as pico de gallo and creamy avocado, adds a burst of freshness to each bowl.
Moreover, these taco bowls are versatile. You can customize them based on your preferences or what you have on hand, making them an excellent choice for busy weeknights. Plus, they’re easy to prepare and can be made in under an hour, making them perfect for those who want delicious food without spending hours in the kitchen.
Your Shopping Guide
Before you dive into this culinary adventure, here’s a handy shopping list to make your grocery run swift and easy:
- 2 large orange sweet potatoes
- 1-2 Tbsp olive oil (or other neutral oil)
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 2 tsp taco seasoning (or seasoned salt of your choice)
- 500 grams extra lean beef mince
- 2 Tbsp taco seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 Tbsp tomato paste
- 1 cup beef stock
- 3-4 Tbsp cottage cheese
- 1 cup tomato and red onion salad (pico de gallo)
- 1 cup cabbage slaw
- 1 large avocado (sliced)
- 2 tsp hot honey
- Fresh coriander leaves (optional)
- Lime wedges (optional)
Must-Have Equipment
To ensure a seamless cooking experience, gather the following equipment:
- Sharp knife and cutting board: For chopping sweet potatoes and prepping toppings.
- Large baking sheet: To roast the sweet potatoes to perfection.
- Skillet or frying pan: To cook the seasoned beef.
- Measuring spoons and cups: For precise ingredient measurements.
- Mixing bowls: For combining ingredients and serving.
Viral High-Protein Beef Taco Bowls with Sweet Potato recipe: From Prep to Plate
Now, let’s get cooking! Follow these simple steps to create your Viral High-Protein Beef Taco Bowls with Sweet Potato.
Step 1: Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Wash and peel the large sweet potatoes. Cut them into smallish cubes to ensure they roast evenly. In a large bowl, toss the sweet potato cubes with 1-2 tablespoons of olive oil, dried oregano, smoked paprika, and a pinch of salt. Spread the seasoned cubes in a single layer on a large baking sheet.
Step 2: Roast the Sweet Potatoes
Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the sweet potatoes are tender and golden brown, flipping them halfway through for even roasting.
Step 3: Cook the Beef
While the sweet potatoes are roasting, heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the extra lean beef mince and cook until browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes.
Step 4: Add the Seasonings
Once the beef is browned, stir in 2 tablespoons of taco seasoning, garlic powder, onion powder, smoked paprika, and salt. Mix well, ensuring the beef is evenly coated with the spices. Add 2 tablespoons of tomato paste and 1 cup of beef stock to the skillet. Stir to combine and simmer for about 10 minutes, allowing the flavors to meld.
Step 5: Assemble the Taco Bowls
Once the sweet potatoes are roasted and the beef is cooked, it’s time to assemble your taco bowls! Start with a generous scoop of roasted sweet potatoes at the bottom of each bowl. Top with the seasoned beef, followed by dollops of cottage cheese, pico de gallo, and cabbage slaw.
Step 6: Finish with Toppings
Slice the avocado and place it on top of each bowl. Drizzle with hot honey for an added kick, and if desired, sprinkle with fresh coriander leaves. Serve with lime wedges on the side for a zesty finish.
What to Use Instead
If you’re looking for alternatives or have dietary restrictions, consider the following substitutions:
- Ground turkey or chicken: A leaner option that still provides ample protein.
- Quinoa or brown rice: Use instead of sweet potatoes for a different grain base.
- Greek yogurt: Swap cottage cheese for Greek yogurt for a creamier texture.
- Vegan meat alternatives: Use plant-based ground meat for a vegetarian version.
- Any seasonal vegetables: Feel free to replace sweet potatoes with other vegetables like zucchini or bell peppers.
Chef’s Notes
The key to perfectly roasted sweet potatoes is to cut them into evenly sized pieces. This ensures they cook uniformly and achieve that delightful caramelization. Don’t skip the lime wedges; the acidity brightens the dish and balances the richness of the beef and avocado.
- Adjust the spice level: If you prefer a spicier kick, add diced jalapeños to your pico de gallo.
- Meal prep friendly: These taco bowls store beautifully, making them perfect for meal prep. Just keep the toppings separate until you’re ready to eat.
Storing, Freezing & Reheating
Leftovers can be stored in airtight containers in the refrigerator for up to 4 days. For longer storage, the beef mixture can be frozen in a freezer-safe container for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm in a skillet or microwave until hot. Sweet potatoes can be reheated in the oven or microwave, but for best texture, the oven is recommended.
Popular Questions
Can I make this recipe vegetarian?
Absolutely! You can substitute the beef with a plant-based ground meat alternative or beans for a protein-rich vegetarian option.
What other toppings can I add to my taco bowls?
Feel free to get creative with toppings! Sliced jalapeños, olives, corn, or even shredded cheese are excellent additions.
Can I make this dish ahead of time?
Yes, you can prepare the sweet potatoes and beef in advance. Just store them separately and assemble your bowls when ready to eat.
Is this recipe suitable for meal prep?
Definitely! These taco bowls hold up well in the fridge and can be enjoyed throughout the week for a quick and healthy meal.
The Takeaway
The Viral High-Protein Beef Taco Bowls with Sweet Potato recipe is more than just a meal; it’s a wholesome experience that brings together delicious flavors and nourishing ingredients. With its ease of preparation and adaptability, this recipe is set to become a staple in your kitchen. The vibrant colors and fresh toppings make it not just a feast for the stomach but also for the eyes. Say goodbye to boring dinners and hello to a bowl full of joy!
Embrace the culinary journey, and let the flavors of these taco bowls inspire your next family dinner or meal prep session. You won’t just be feeding your body; you’ll be treating your taste buds to a delightful fiesta that’s bound to go viral in your household!
Viral High-Protein Beef Taco Bowls with Sweet Potato recipe
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Wash and peel the large sweet potatoes. Cut them into smallish cubes to ensure they roast evenly. In a large bowl, toss the sweet potato cubes with 1-2 tablespoons of olive oil, dried oregano, smoked paprika, and a pinch of salt. Spread the seasoned cubes in a single layer on a large baking sheet.
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the sweet potatoes are tender and golden brown, flipping them halfway through for even roasting.
- While the sweet potatoes are roasting, heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the extra lean beef mince and cook until browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes.
- Once the beef is browned, stir in 2 tablespoons of taco seasoning, garlic powder, onion powder, smoked paprika, and salt. Mix well, ensuring the beef is evenly coated with the spices. Add 2 tablespoons of tomato paste and 1 cup of beef stock to the skillet. Stir to combine and simmer for about 10 minutes, allowing the flavors to meld.
- Once the sweet potatoes are roasted and the beef is cooked, it’s time to assemble your taco bowls! Start with a generous scoop of roasted sweet potatoes at the bottom of each bowl. Top with the seasoned beef, followed by dollops of cottage cheese, pico de gallo, and cabbage slaw.
- Slice the avocado and place it on top of each bowl. Drizzle with hot honey for an added kick, and if desired, sprinkle with fresh coriander leaves. Serve with lime wedges on the side for a zesty finish.
Notes
- Cut sweet potatoes into evenly sized pieces for uniform cooking.
- Store leftovers separately for meal prep convenience.
- Add diced jalapeños for an extra spicy kick!
