Description
A hearty, wholesome Beef and Sweet Potato Bowl packed with savory beef, roasted sweet potatoes, and colorful veggies. Perfect for meal prep, cozy dinners, or nourishing weeknight meals.
Ingredients
- 1 lb ground beef (or thinly sliced steak)
- 2 medium sweet potatoes, peeled and cubed
- 1 red bell pepper, diced
- 1 small red onion, thinly sliced
- 1 zucchini, chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil (or avocado oil)
- 1 tbsp tomato paste (optional)
- 2 tbsp fresh parsley or cilantro for garnish
Optional Add-Ins:
- ½ cup cooked quinoa or brown rice
- A spoonful of creamy cottage cheese
- Fresh lime juice
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp oil, a pinch of salt, and half the paprika. Spread on a baking sheet and roast for 25 minutes, flipping halfway.
- In a large skillet, heat remaining oil. Add onions and bell pepper, cooking for 5 minutes until soft. Stir in garlic, zucchini, and remaining spices. Cook 4–5 minutes. Set aside.
- In the same skillet, cook ground beef until browned. Season with salt, pepper, and tomato paste if using. Drain excess fat if needed.
- Assemble bowls with roasted sweet potatoes, sautéed veggies, and beef. Garnish with herbs and a squeeze of lime if desired.
Notes
Store in airtight containers up to 4 days. Freeze beef and sweet potatoes separately for up to 3 months. Reheat in skillet or microwave with splash of water. Great for wraps or next-day meals with a fried egg on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven & Stovetop
- Cuisine: American-Inspired