Description
Discover a nutritious ground beef bowl featuring sweet potato, veggies, and bold flavors. Quick, balanced, and perfect for a wholesome dinne
Ingredients
Scale
- 1 lb (450 g) lean ground beef (90% lean)
- 2 medium sweet potatoes, peeled and diced into ½‑inch cubes
- 1 red bell pepper, seeded and sliced into thin strips
- 1 yellow bell pepper, seeded and sliced into thin strips
- 1 small red onion, thinly sliced
- 2 cups fresh spinach leaves, roughly chopped
- 1 cup cooked quinoa, warmed
- 2 Tbsp olive oil, divided
- 1 Tbsp ground cumin
- 1 Tbsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional for heat)
- Salt and black pepper, to taste
- 2 Tbsp fresh cilantro, chopped (for garnish)
- Juice of 1 lime (about 2 Tbsp)
- 1 avocado, sliced (optional topping)
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven. Set to 425°F (220°C). While it heats, toss the diced sweet potatoes with 1 Tbsp olive oil, salt, pepper, cumin, smoked paprika, garlic powder, and onion powder. Spread them on a baking sheet in a single layer.
- Roast the sweet potatoes. Bake for 20–25 minutes, flipping halfway, until tender and lightly caramelized. Remove and set aside.
- Cook the quinoa. Rinse ½ cup quinoa under cold water. In a small pot, combine quinoa with 1 cup water, bring to a boil, reduce heat, cover, and simmer 15 minutes. Fluff with a fork and keep warm.
- Brown the beef. While the sweet potatoes roast, heat the remaining 1 Tbsp olive oil in a large skillet over medium‑high heat. Add the ground beef, breaking it apart with a spoon. Cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
- Season the beef. Sprinkle cayenne (if using), salt, pepper, and a pinch of smoked paprika over the meat. Stir to combine.
- Sauté the veggies. In the same skillet, add the sliced onions and bell peppers. Cook for 4–5 minutes until softened. Add the chopped spinach and cook until wilted, about 1 minute.
- Combine. Return the roasted sweet potatoes to the skillet. Toss everything together, then stir in the lime juice and fresh cilantro. Taste and adjust seasoning.
- Assemble the bowls. Divide the warm quinoa among four bowls. Spoon the beef‑and‑sweet‑potato mixture over the quinoa. Top with avocado slices and shredded cheddar if desired.
- Serve. Enjoy hot, or let the bowls cool for a refreshing cold version.
Notes
- Use a high‑heat oven to caramelize the sweet potatoes; this adds depth of flavor.
- For a dairy‑free version, omit the cheddar or replace with nutritional yeast.
- Keep the quinoa warm by covering it with foil while you finish the rest of the dish.
- If you like a crunch, sprinkle toasted pumpkin seeds on top before serving.
- Store leftovers in airtight containers; they keep well for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Beef
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: ground beef bowls healthy sweet potato