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Andrew Fowler

Sweet Potato Ground Beef Taco Bowls

Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs sweet potatoes peeled and cut into 3/4-inch cubes
  • 2 tbsp olive oil divided
  • 3/4 tsp fine salt divided
  • 1/2 tsp smoked paprika
  • 1 lb 90% lean ground beef
  • 1 small yellow onion finely diced
  • 2 garlic cloves minced
  • 2 tsp ground ancho chile
  • 1 tsp ground cumin
  • 1/4 cup low-sodium beef broth
  • 2 cups finely shredded red cabbage
  • 2 tbsp fresh lime juice divided
  • 1 large ripe avocado peeled, pitted and sliced
  • 1/4 cup plain whole-milk Greek yogurt

Method
 

  1. Heat the oven to 425°F. Toss sweet potatoes with 1 tablespoon oil, 1/4 teaspoon salt and paprika on a large rimmed sheet. Roast for 25 to 30 minutes, turning once, until tender with browned edges.
  2. Meanwhile, heat remaining oil in a skillet over medium-high heat. Cook beef and onion for 8 minutes, breaking beef into small crumbles, until it reaches 160°F. Drain excess fat.
  3. Stir in garlic, ancho chile, cumin and 1/4 teaspoon salt for 30 seconds. Add broth and simmer for 3 minutes until the meat stays moist without loose liquid.
  4. Toss cabbage with 1 tablespoon lime juice and remaining salt in a bowl. Stir remaining lime juice into yogurt in a separate small bowl.
  5. Divide roasted sweet potatoes and warm beef among 4 bowls. Add cabbage slaw and avocado slices beside them, then spoon the lime yogurt over each serving.