SPICY GARLIC BEEF & SWEET POTATO BOWL

Prep

15 Mins

Cook

25 Mins

Serves

Macros per serving

Calories

484

Protein

42g

Carbs

34g

Fat

20g

Ingredients

fryer to 400°F). Toss cubed sweet potatoes with smoked paprika, garlic powder, chili powder, salt, pepper, and olive oil spray. Roast or air fry 20–25 minutes until golden and crispy. medium-high. Add diced onion and cook until softened. Stir in garlic, then add ground beef. Break apart and cook until browned. Add Worcestershire, lime juice, and seasonings. Simmer 3–4 minutes until well combined.
light mayo, lime juice, chipotle pepper sauce, honey, garlic powder, salt, and pepper until smooth. Adjust seasoning to taste. bowls. Top with spicy garlic beef, fresh pico de gallo, and cilantro. Drizzle with creamy sauce and serve hot.
For the Sweet Potatoes
600g (about 2 large) sweet potatoes, cubed
1 tsp smoked paprika
1 tsp garlic powder
1 tsp chili powder
Salt & pepper, to taste
Olive oil spray
For the Beef
1½ lb (680g) 93/7 lean ground beef
½ large white onion, diced
1 tbsp olive oil
1 tbsp Worcestershire or low-sodium soy sauce
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp chili powder
1 tsp cumin
1 tsp onion powder
½ tsp red pepper flakes (optional)
Salt & black pepper, to taste Juice of ½ lime
For the Sauce
½ cup (113g) nonfat Greek yogurt
2 tbsp (30g) light mayo
1 tbsp lime juice
1 tsp chipotle pepper sauce
1 tsp honey (optional, balances heat) Pinch of garlic powder
Salt & pepper, to taste For Topping
Fresh pico de gallo (store-bought or homemade)
Fresh chopped cilantro

Instructions

4 steps

1Roast the Potatoes: Preheat oven to 425°F (or air fryer to 400°F). Toss cubed sweet potatoes with smoked paprika, garlic powder, chili powder, salt, pepper, and olive oil spray. Roast or air fry 20–25 minutes until golden and crispy.
2Cook the Beef: In a skillet, heat olive oil over medium-high. Add diced onion and cook until softened. Stir in garlic, then add ground beef. Break apart and cook until browned. Add Worcestershire, lime juice, and seasonings. Simmer 3–4 minutes until well combined.
3Make the Sauce: In a small bowl, whisk Greek yogurt, light mayo, lime juice, chipotle pepper sauce, honey, garlic powder, salt, and pepper until smooth. Adjust seasoning to taste.
4Assemble Bowls: Divide roasted sweet potatoes into bowls. Top with spicy garlic beef, fresh pico de gallo, and cilantro. Drizzle with creamy sauce and serve hot. For the Sweet Potatoes 600g (about 2 large) sweet potatoes, cubed 1 tsp smoked paprika 1 tsp garlic powder 1 tsp chili powder Salt & pepper, to taste Olive oil spray For the Beef 1½ lb (680g) 93/7 lean ground beef ½ large white onion, diced 1 tbsp olive oil 1 tbsp Worcestershire or low-sodium soy sauce 2 cloves garlic, minced 1 tsp smoked paprika 1 tsp chili powder 1 tsp cumin 1 tsp onion powder ½ tsp red pepper flakes (optional) Salt & black pepper, to taste Juice of ½ lime For the Sauce ½ cup (113g) nonfat Greek yogurt 2 tbsp (30g) light mayo 1 tbsp lime juice 1 tsp chipotle pepper sauce 1 tsp honey (optional, balances heat) Pinch of garlic powder Salt & pepper, to taste For Topping Fresh pico de gallo (store-bought or homemade) Fresh chopped cilantro