TEX-MEX BEEF AND SWEET POTATO BOWL

Prep

15 Mins

Cook

25 Mins

Serves

Macros per serving

Calories

437

Protein

39g

Carbs

41g

Fat

13g

Ingredients

potatoes with light cooking spray and a pinch of
salt. Roast for 20–25 minutes or until tender and golden. medium heat. Sauté diced onion and garlic until fragrant, about 2–3 minutes. excess fat if needed. powder, smoked paprika, cinnamon, and salt. Let simmer for 5–7 minutes until flavors meld. yogurt sauce ingredients. Add water as needed to thin to desired consistency. potatoes and Tex-Mex beef mixture into four servings. Top each with shredded pepper jack cheese and drizzle with chipotle yogurt sauce. Base:
2 large sweet potatoes (600g total), cubed
Light cooking spray (1 tsp total)
½ red onion (75g), diced
1 lb (454g) lean ground beef (93/7)
3 garlic cloves, minced
¼ cup (60ml) chicken broth
¼ cup (60g) fire-roasted diced tomatoes
½ cup (56g) shredded pepper jack cheese
1 tsp (2g) chili powder
1 tsp (2g) smoked paprika
½ tsp (1g) ground cinnamon
1 tsp (5g) salt Chipotle Yogurt Sauce:
½ cup (120g) non-fat Greek yogurt
1 tbsp (15ml) lime juice
1 tsp (7g) honey
1 tsp (5g) adobo sauce (from canned chipotles)
½ tsp (1g) smoked paprika
Salt & pepper to taste

6 steps

1Preheat oven to 425°F (220°C). Toss cubed sweet potatoes with light cooking spray and a pinch of salt. Roast for 20–25 minutes or until tender and golden.
2While potatoes are roasting, heat a skillet over medium heat. Sauté diced onion and garlic until fragrant, about 2–3 minutes.
3Add ground beef and cook until browned. Drain excess fat if needed.
4Stir in chicken broth, diced tomatoes, chili powder, smoked paprika, cinnamon, and salt. Let simmer for 5–7 minutes until flavors meld.
5In a small bowl, whisk together all chipotle yogurt sauce ingredients. Add water as needed to thin to desired consistency.
6Assemble bowls by dividing roasted sweet potatoes and Tex-Mex beef mixture into four servings. Top each with shredded pepper jack cheese and drizzle with chipotle yogurt sauce. Base: • 2 large sweet potatoes (600g total), cubed • Light cooking spray (1 tsp total) • ½ red onion (75g), diced • 1 lb (454g) lean ground beef (93/7) • 3 garlic cloves, minced • ¼ cup (60ml) chicken broth • ¼ cup (60g) fire-roasted diced tomatoes • ½ cup (56g) shredded pepper jack cheese • 1 tsp (2g) chili powder • 1 tsp (2g) smoked paprika • ½ tsp (1g) ground cinnamon • 1 tsp (5g) salt Chipotle Yogurt Sauce: • ½ cup (120g) non-fat Greek yogurt • 1 tbsp (15ml) lime juice • 1 tsp (7g) honey • 1 tsp (5g) adobo sauce (from canned chipotles) • ½ tsp (1g) smoked paprika • Salt & pepper to taste