Description
A bold, protein-packed lunch bowl featuring spicy ground beef, caramelized roasted sweet potatoes, and customizable toppings. Perfect for meal prep, naturally gluten-free, and guaranteed to keep you full and satisfied.
Ingredients
Scale
- 1 pound lean ground beef (90/10 recommended, or substitute ground turkey/chicken)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste (optional)
- 1 tablespoon olive oil (or avocado oil)
- 2 medium sweet potatoes (about 1.5 lbs), peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 2 cups cooked brown rice or quinoa (or cauliflower rice for low-carb)
- 1 avocado, sliced (optional)
- Fresh cilantro, chopped
- Fresh lime wedges
- Plain Greek yogurt or sour cream (or dairy-free alternative)
- Optional: sliced jalapeños, diced tomatoes, salsa, shredded cheese
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, toss diced sweet potatoes with olive oil, salt, smoked paprika, and black pepper.
- Spread sweet potatoes in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and tender.
- While sweet potatoes roast, cook brown rice or quinoa according to package instructions (or prepare cauliflower rice for low-carb).
- Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté for 2-3 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add ground beef, breaking it up with a spatula. Let it brown undisturbed for 2-3 minutes, then stir.
- Add chili powder, smoked paprika, cayenne, cumin, salt, black pepper, and tomato paste (if using). Stir to coat and cook for another 3-5 minutes until beef is browned and crispy bits form.
- Divide cooked rice or quinoa between bowls. Top with roasted sweet potatoes and spicy ground beef.
- Add sliced avocado, Greek yogurt or sour cream, chopped cilantro, and a squeeze of lime. Add optional toppings as desired.
- Serve warm. Store leftovers in the fridge for up to 4 days, keeping toppings separate.
Notes
For best texture, brown the beef undisturbed before stirring and roast sweet potatoes in a single layer. Adjust spice level by reducing cayenne. Double the batch for meal prep. Toppings are customizable—add extra veggies or swap proteins as desired. Store toppings separately for freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 550
- Sugar: 8
- Sodium: 700
- Fat: 20
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 9
- Protein: 30
Keywords: protein bowl, ground beef, sweet potato, healthy lunch, meal prep, gluten-free, spicy, easy recipe, Tex-Mex, high protein