Tex Mex Beef and Sweet Potato Bowls
Servings: 4 servings
Calories: 336kcal
These Tex Mex Beef and Sweet Potato Bowls are a super simple but flavorful healthy meal prep option! They're made with simple ingredients, easy to make, nutritious, macro-balanced and so delicious!
Print Recipe
Ingredients
Sweet Potatoes:
- 2 small sweet potatoes (480g) cubed
- 3/4 Tbsp olive oil
- 1/2 tsp salt + black pepper to taste
Tex Mex Beef:
- 1 lb. lean ground beef I used 96/4
- 2 tsp minced garlic
- 1 small onion (120g) diced
- 1 small green bell pepper (120g) diced
- 1 small red bell pepper (120g) diced
- 3 Tbsp tomato paste (50g)
- 2 Tbsp taco seasoning
- 1/2 tsp salt or to taste
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Add sweet potato cubes to the sheet pan and toss with olive oil, salt and pepper until sweet potatoes are evenly coated. Bake for about 30 minutes, tossing halfway through, or until roasted to liking. Remove from the oven and set aside.
- Meanwhile, spray a skillet with cooking spray and set to medium heat. Add the beef and cook, crumbling as you go, until no longer pink.
- Add the diced onions and peppers and cook until tender, about 4-5 minutes. Then stir in the tomato paste, taco seasoning and salt.
- To assemble, add 1/4 of the tex mex meat (179g) and 1/4 of the sweet potatoes (65g) to four glass containers or meal prep bowls. Store in the fridge for 5-6 days.
Notes
To make these bowls lower carb, sub the sweet potatoes for cauliflower rice or your favorite greens.
Nutrition
Serving: 1bowl (179g beef and 65g sweet potatoes) | Calories: 336kcal | Carbohydrates: 30g | Protein: 27g | Fat: 12g | Saturated Fat: 3.4g | Fiber: 5.1g | Sugar: 11.8g