Description

This Ground Beef Taco Bowl offers a delicious and hearty meal featuring seasoned lean ground beef, roasted sweet potatoes, black beans, and a zesty lime-spiced sauce. Perfect for a satisfying and colorful weeknight dinner, this recipe balances savory flavors and textures with a creamy avocado topping and optional hot honey drizzle for a touch of sweetness.

Ingredients

Scale

Sweet Potatoes

6 cups diced sweet potatoes (about 2 large potatoes), peeled
2 tablespoons olive oil
1 1/2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper

Beef Mixture

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)

Additional Ingredients

1 1/2 cups frozen corn
1 (15-ounce) can black beans, drained and rinsed
1 large avocado, diced

Sauce

Zest of 1 lime (about 1/4 teaspoon zest)
3 tablespoons lime juice (about 2 limes)
1/2 cup mayonnaise or Greek yogurt
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 teaspoon Sriracha sauce
Salt and black pepper to taste (about 1/4 teaspoon each)

Optional

Hot honey for drizzling

Instructions

Prepare Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into 1/2-inch cubes. Place them on a large sheet pan and drizzle with 2 tablespoons of olive oil. Sprinkle with 1 1/2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss well to coat all pieces evenly. Spread the sweet potatoes in a single layer on the pan.
Roast Sweet Potatoes: Roast in the preheated oven until the sweet potatoes are tender and golden, about 30 minutes. Be sure to flip or stir them every 10 minutes to ensure even cooking. When done, remove from the oven and mix the roasted sweet potatoes with 1 1/2 cups frozen corn and the drained black beans to warm through.
Cook Beef and Onions: Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the diced onion and sauté for 3 to 5 minutes, until golden. Push onions to the edges of the skillet and add the ground beef to the center. Sear the beef, crumbling and browning it as it cooks, until the liquid is mostly absorbed.
Season Beef: Stir in 1/4 cup chicken broth or water, the taco seasoning packet, 2 tablespoons tomato paste, and 1 1/2 teaspoons minced garlic if using. Cook the mixture for 1 to 2 minutes until fragrant and heated through, then remove from heat.
Prepare Sauce: In a small bowl, combine the zest and juice from 2 limes (about 1/4 teaspoon zest and 3 tablespoons juice) with 1/2 cup mayonnaise or Greek yogurt. Add 1/2 teaspoon chili powder, 1/2 teaspoon paprika, 1/2 teaspoon ground cumin, 1 teaspoon Sriracha, and salt and pepper to taste (about 1/4 teaspoon each). Mix thoroughly until smooth and creamy.
Assemble Bowls: Divide the cooked seasoned ground beef evenly among 4 bowls. Top each bowl with the warm roasted sweet potato, corn, and black bean mixture. Add diced avocado on top, then drizzle generously with the lime-spiced sauce. If desired, finish with a drizzle of hot honey for a sweet and spicy kick. Serve immediately and enjoy!

Notes

For a vegetarian option, substitute the ground beef with cooked lentils or a plant-based meat alternative and use vegetable broth.
The taco seasoning can be homemade or store-bought; adjust salt accordingly if using homemade seasoning.
You can make the sauce ahead of time and store it in the refrigerator to save time.
Roast sweet potatoes in a single layer to ensure even cooking and caramelization.
Adjust the spiciness of the sauce by adding more or less Sriracha according to taste.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Course
Method: Roasting
Cuisine: Mexican-inspired

Keywords: Ground beef taco bowl, roasted sweet potatoes, taco seasoning, black beans, avocado, lime sauce, Mexican dinner, healthy taco bowl