Sweet Potato Bowl
Cubed, roasted sweet potatoes 🍠 are a nutritious carb and an unexpected replacement for rice in this delicious burrito bowl.
Servings: 4 bowls
Equipment
Ingredients
Sweet Potatoes
- 1 pound sweet potato peeled and cubed (about 4 small sweet potatoes)
- 2 tablespoons olive oil
- salt to taste
- 1 pinch pepper
- 1 pinch paprika or oregano
- 1 pinch garlic powder
Ground Meat
Chopped Veg
- 1 tomato sliced
- ¼ cucumber cut in half
- 1 slice onion one ring
- 1 jalapeño seeded
- salt to taste
Extra Toppings
- ¼ cup cheddar cheese grated (or any cheese of choice)
- guacamole for serving (optional)
- sour cream or spicy mayo for serving (optional)
- Romaine lettuce thinly sliced
Instructions
Sweet Potatoes
- Preheat the oven to 425F (220C). Line a baking sheet with parchment paper.
- Add the peeled, cubed sweet potato to a bowl and toss with the oil. Season to taste with salt, pepper, paprika, and garlic powder. Place the seasoned potato onto the baking sheet, spreading everything evenly so each piece has space.
- Bake until fork-tender, 30 to 40 minutes, flipping the potatoes over halfway through cooking. Set aside.
- You can also air-fry them at 390F (200C) for 17 minutes making sure to toss them halfway through.
Ground Meat
- Add the ground meat. Using a wooden spoon, break it into small chunks as it browns. Cook the meat for about 10 minutes, or until all the liquid has fully evaporated.
- Note: When browning ground meat you will notice a lot of water release. You want to cook the meat way past this point until the water has FULLY evaporated and the meat begins to brown and caramelize. You will hear the meat "pop" as it browns. If using ground turkey, it won't have much fat so you won’t see much browning.
- Once the meat has browned, reduce the heat to medium-low and add in the onions, garlic, salt, pepper, and chili powder, if using. Cook for a few more minutes or until the onions have softened. Set aside.
Chopped Veg
- Using a food chopper, pass the tomato, cucumber, onion, and jalapeño through, one at a time, until you have a fine dice. Season with salt and stir.
- Note: make sure to prep the veggies into smaller pieces so they can easily pass through the food chopper. If you don't own a chopper, you can also take your time and cut everything into small cubes with a knife.
Assembly
- Divide everything equally among four bowls: 1/4 of the sweet potatoes, 1/2 cup ground meat (75 grams after its cooked), 1/8 cup grated cheese (35 grams), and the chopped veg.
- Feel free to top with guacamole, sour cream, and lettuce. Enjoy!
Sour Cream Sauce
- If you want to make a light sour cream or yogurt sauce, you can add 1/3 cup of yogurt (or sour cream) to a bowl, add salt (to taste), fresh chopped dill, and a clove of minced garlic. If using sour cream, you can add a touch of water to thin it out. I like to mix it and add to a squeeze bottle.
Video
Notes
Calculating Nutrition: The nutrition values shown below are for one bowl, aka one serving, and does not include optional toppings, like guacamole, sour cream, and lettuce. In the recipe method, I include the exact portions to include from each element of the dish to create the nutrition values below.
Nutrition
Serving: 1 bowl | Calories: 468kcal | Carbohydrates: 28g | Protein: 33g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 99mg | Sodium: 972mg | Potassium: 942mg | Fiber: 4g | Sugar: 7g | Vitamin A: 16756IU | Vitamin C: 10mg | Calcium: 261mg | Iron: 4mg
