Ingredients

1 tablespoon olive oil

1/2 cup finely diced yellow onion (optional)

1 pound lean ground beef (93/7)

1/4 cup chicken broth (or water)

1 (1-ounce) packet taco seasoning

2 tablespoons tomato paste

1-1/2 teaspoons minced garlic (optional)

6 cups diced sweet potatoes (2 large potatoes, peeled and diced into 1/2-inch pieces)

2 tablespoons olive oil (for sweet potatoes)

1-1/2 teaspoons paprika

1 teaspoon garlic powder

Salt and pepper, to taste

1-1/2 cups frozen corn

1 (15-ounce) can black beans (drained and rinsed)

1 large avocado (diced)

1/2 cup mayo (or Greek yogurt)

2 limes

1/2 teaspoon chili powder

1/2 teaspoon paprika (for sauce)

1/2 teaspoon ground cumin

1 teaspoon Sriracha

Hot honey (optional, for drizzling)

Instructions

Step 1: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 2 tablespoons olive oil, 1-1/2 teaspoons paprika, 1 teaspoon garlic powder, salt, and pepper. Spread them in a single layer on a large sheet pan and roast for about 30 minutes, flipping every 10 minutes, until tender and golden.

Step 2: Once the sweet potatoes are tender, add the frozen corn and black beans to the pan. Toss to warm through and set aside.

Step 3: Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the diced onion and sauté for 3-5 minutes until golden. Push the onions to the edges of the skillet.

Step 4: Add the ground beef to the center of the skillet. Sear, crumble, and brown the beef, cooking until the liquid is mostly absorbed.

Step 5: Stir in chicken broth (or water), taco seasoning, tomato paste, and minced garlic. Cook for 1-2 minutes until fragrant, then remove from heat.

Step 6: In a small bowl, zest one lime to get about 1/4 teaspoon zest and juice 2 limes to get 3 tablespoons juice. Combine the zest, juice, mayo (or Greek yogurt), chili powder, paprika, cumin, Sriracha, plus a pinch of salt and pepper. Mix well to make the sauce.

Step 7: Divide the seasoned beef among four bowls. Top each with the roasted sweet potato mixture and diced avocado.

Step 8: Drizzle the lime sauce over each bowl. If you like a touch of sweetness and heat, add a drizzle of hot honey. Serve immediately and enjoy!

Tips & Variations

For a vegetarian version, swap the ground beef for cooked lentils or crumbled tempeh.

If you don’t have taco seasoning, use a blend of chili powder, cumin, paprika, garlic powder, onion powder, and oregano.

Roasting the sweet potatoes with spices adds a great depth of flavor—don’t skip this step!

Use Greek yogurt instead of mayo in the sauce for a lighter, tangier twist.

Add fresh cilantro and a handful of shredded cheese for extra freshness and richness.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can roast the sweet potatoes and cook the beef up to two days in advance. Store components separately and assemble just before serving for the freshest taste.

What can I use instead of sweet potatoes?

You can substitute sweet potatoes with butternut squash, regular potatoes, or even cauliflower florets for a lower-carb option. Adjust roasting time accordingly.