TACO STUFFED SWEET POTATO BOWL

Lunch/Dinner

Prep

15 Mins

Cook

35-40 Mins

Serves

Macros per serving

Calories

540

Protein

45g

Carbs

42g

Fat

20g

Ingredients

sweet potatoes with a fork, sprinkle lightly with salt, and bake directly on the oven rack for 35–40 minutes until fork-tender. ground beef with onion and garlic. Drain excess fat if needed. Stir in tomato paste, broth, taco seasoning, smoked paprika, parsley, and lime juice. Simmer 3–5 minutes until thick and saucy.
water, salt, and optional lime juice until smooth and drizzle-able. the centers. Top each with taco beef, yogurt drizzle, pico de gallo, guacamole, and extra parsley. bowl.
For the Sweet Potatoes:
2 large sweet potatoes (about 425g total)
Light sprinkle of salt
For the Beef Filling:
1 lb (454g) lean ground beef (93/7)
2 tbsp tomato paste
½ cup beef broth or stock
1 small onion or shallot, finely diced
3 cloves garlic, minced
1½–2 tbsp taco seasoning
½ tsp smoked paprika Big handful fresh parsley, finely chopped Juice of ½ lime
For the Creamy Yogurt Drizzle:
½ cup non-fat Greek yogurt
1–2 tbsp water (to thin) Pinch of salt
Optional squeeze of lime
For the Toppings:
Pico de gallo (1 tbsp per bowl) Guacamole (1 tbsp per bowl) Extra parsley, to finish

5 steps

1Cook Sweet Potatoes: Preheat oven to 425°F. Pierce sweet potatoes with a fork, sprinkle lightly with salt, and bake directly on the oven rack for 35–40 minutes until fork-tender.
2Cook the Beef: In a skillet over medium heat, brown ground beef with onion and garlic. Drain excess fat if needed. Stir in tomato paste, broth, taco seasoning, smoked paprika, parsley, and lime juice. Simmer 3–5 minutes until thick and saucy.
3Make the Yogurt Drizzle: Whisk Greek yogurt with water, salt, and optional lime juice until smooth and drizzle-able.
4Assemble Bowls: Slice sweet potatoes open and fluff the centers. Top each with taco beef, yogurt drizzle, pico de gallo, guacamole, and extra parsley.
5Serve: Enjoy warm for a cozy, filling, macro-friendly bowl. For the Sweet Potatoes: 2 large sweet potatoes (about 425g total) Light sprinkle of salt For the Beef Filling: 1 lb (454g) lean ground beef (93/7) 2 tbsp tomato paste ½ cup beef broth or stock 1 small onion or shallot, finely diced 3 cloves garlic, minced 1½–2 tbsp taco seasoning ½ tsp smoked paprika Big handful fresh parsley, finely chopped Juice of ½ lime For the Creamy Yogurt Drizzle: ½ cup non-fat Greek yogurt 1–2 tbsp water (to thin) Pinch of salt Optional squeeze of lime For the Toppings: Pico de gallo (1 tbsp per bowl) Guacamole (1 tbsp per bowl) Extra parsley, to finish