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Emma Claudie

High-Protein Potato Taco Bowls (Better Than Fast Food!)

Crispy roasted sweet potatoes form the base of these loaded taco bowls, paired with juicy spiced beef, black beans, and colorful veggies. A high-protein, satiating meal that's better than drive-thru.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dishes
Cuisine: Mexican
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes, peeled and cubed
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 lb lean ground beef
  • 1/2 red bell pepper, chopped
  • 1/2 white onion, chopped
  • 1 can black beans, drained and rinsed
  • 1/2 cup crushed tomatoes
  • 1/2 cup low-sodium beef stock
  • Cilantro, diced (optional topping)
  • Lettuce (optional topping)
  • Avocado (optional topping)

Method
 

  1. Preheat oven to 400°F (200°C)
  2. Toss sweet potato cubes with olive oil, paprika, garlic powder, salt, and pepper
  3. Spread evenly on a baking sheet and roast for 25 minutes, flipping halfway
  4. In a large skillet, cook ground beef over medium-high heat until browned
  5. Add red pepper and white onion to skillet; cook 5 minutes
  6. Stir in black beans, crushed tomatoes, and beef stock. Simmer 10 minutes
  7. Divide roasted sweet potatoes between bowls
  8. Top with beef mixture, lettuce, avocado, and cilantro

Notes

For extra crunch, use two baking sheets to avoid overcrowding
Prepare sweet potatoes up to 2 days ahead and reheat at 350°F (180°C) for 15-20 minutes
Vegan option: Substitute beef with crumbled tofu or lentils
Chili powder can replace paprika for smokier flavor