BEEF & SWEET POTATO BOWLS WITH CREAMY AVOCADO SAUCE

Prep

15 Mins

Cook

25 Mins

Serves

Macros per serving

Calories

479

Protein

34g

Carbs

43g

Fat

19g

Ingredients

cubed sweet potatoes with olive oil, salt, pepper, and garlic powder. Roast or air fry for 20–25 minutes until tender and golden. heat. Add diced onion and sauté until softened, then add minced garlic and cook until fragrant. as it cooks. Once browned, drain excess fat if needed, then add tomato paste, smoked paprika, cumin, chili powder, salt, and pepper. Stir to combine and cook for an additional 3–5 minutes. Remove from heat and stir in shredded cheddar cheese until melted. juice, cilantro, olive oil (if using), garlic powder, cumin, salt, and pepper. Blend until smooth, adding
water as needed to reach desired drizzling consistency. mixture, and a generous drizzle of creamy avocado sauce on top. Garnish with extra cilantro or lime wedges if desired.
2 large sweet potatoes (approx. 600g), cubed
1 tsp olive oil or light cooking spray
Salt, pepper, garlic powder to taste
1/2 white onion (75g), diced
1 lb (454g) lean ground beef (93/7)
3 cloves garlic, minced
2 tbsp tomato paste
1 tsp smoked paprika
1 tsp cumin
1/2 tsp chili powder (optional for heat)
Salt and pepper to taste
1/2 cup (56g) shredded reduced-fat cheddar cheese
1 large avocado (150g)
1/2 cup (120g) non-fat Greek yogurt (or dairy-free option) Juice of 1 lime
1/4 cup fresh cilantro
1 tbsp olive oil (optional for creaminess)
1 tsp garlic powder
1/2 tsp cumin
Salt and pepper to taste
Water to thin as needed

Instructions

5 steps

1Preheat oven or air fryer to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, pepper, and garlic powder. Roast or air fry for 20–25 minutes until tender and golden.
2While potatoes cook, heat a skillet over medium heat. Add diced onion and sauté until softened, then add minced garlic and cook until fragrant.
3Add lean ground beef to the skillet, breaking it apart as it cooks. Once browned, drain excess fat if needed, then add tomato paste, smoked paprika, cumin, chili powder, salt, and pepper. Stir to combine and cook for an additional 3–5 minutes. Remove from heat and stir in shredded cheddar cheese until melted.
4In a blender, combine avocado, Greek yogurt, lime juice, cilantro, olive oil (if using), garlic powder, cumin, salt, and pepper. Blend until smooth, adding water as needed to reach desired drizzling consistency.
5Assemble bowls with roasted sweet potatoes, beef mixture, and a generous drizzle of creamy avocado sauce on top. Garnish with extra cilantro or lime wedges if desired. • 2 large sweet potatoes (approx. 600g), cubed • 1 tsp olive oil or light cooking spray • Salt, pepper, garlic powder to taste • 1/2 white onion (75g), diced • 1 lb (454g) lean ground beef (93/7) • 3 cloves garlic, minced • 2 tbsp tomato paste • 1 tsp smoked paprika • 1 tsp cumin • 1/2 tsp chili powder (optional for heat) • Salt and pepper to taste • 1/2 cup (56g) shredded reduced-fat cheddar cheese • 1 large avocado (150g) • 1/2 cup (120g) non-fat Greek yogurt (or dairy-free option) • Juice of 1 lime • 1/4 cup fresh cilantro • 1 tbsp olive oil (optional for creaminess) • 1 tsp garlic powder • 1/2 tsp cumin • Salt and pepper to taste • Water to thin as needed