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one ordinary bowl with browned orange sweet-potato cubes, cooked ground-beef crumbles, fine red-cabbage slaw and pale-green avocado slices in loose side-by-side portions with a small spoonful of white yogurt sauce, with no rice, beans, corn, tortilla chips, lime wedges or garnish
Rachel Kim

Sweet Potato Ground Beef Taco Bowls

Roasted sweet potatoes make a warm base for the beef without needing rice or a second bean mixture. Cut the cubes small enough to brown before they become soft all the way through, then spread them across the bowls rather than piling every component into one tall mound. A quick cabbage slaw adds the crunch that soft avocado can't provide. Dress the cabbage lightly so liquid doesn't collect underneath the potatoes. The beef should stay in a separate warm layer, with a little chile-seasoned moisture around the crumbles and the cold vegetables added only when you're ready to eat.
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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.