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Viral High-Protein Beef Taco Bowls with Sweet Potatoes Recipe

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4.3 from 2 reviews

A delicious and nutritious High-Protein Beef Taco Bowl featuring roasted sweet potatoes, seasoned extra lean beef mince, and fresh toppings like cabbage slaw, pico de gallo, and avocado, finished with a drizzle of hot honey. This recipe combines bold Mexican-inspired flavors with wholesome ingredients for a satisfying meal in just 45 minutes.

Ingredients

Roast Sweet Potatoes

  • 2 large orange sweet potatoes, cut into smallish cubes
  • 1-2 Tbsp olive oil (or other neutral oil)
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • 2 tsp taco seasoning or seasoned salt of your choice

Beef Mince

  • 2 Tbsp olive oil
  • 500 grams extra lean beef mince
  • 2 Tbsp taco seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • 2 Tbsp tomato paste
  • 1 cup beef stock

Toppings and Garnishes

  • 3-4 Tbsp cottage cheese
  • ¼ cup tomato and red onion salad (pico de gallo)
  • ¼ cup cabbage slaw
  • ¼ large avocado, sliced
  • 2 tsp hot honey
  • Fresh coriander leaves (optional)
  • Lime wedge (optional)

Instructions

  1. Roast the Sweet Potatoes: Preheat your oven or air fryer to 180°C (350°F). Toss the cubed sweet potatoes with 1-2 tablespoons of olive oil and season with dried oregano, smoked paprika, and taco seasoning. Spread them evenly on a baking tray or place in the air fryer basket and roast for 25 to 30 minutes until they are tender and golden brown around the edges.
  2. Cook the Beef Mince: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the extra lean beef mince, breaking it up with a spatula, and cook until it starts to brown. Sprinkle in the taco seasoning, garlic powder, onion powder, smoked paprika, and salt. Cook for a few minutes until the spices are fragrant. Stir in the tomato paste and cook for an additional minute. Pour in the beef stock and simmer gently until the liquid reduces down, but the mixture stays juicy and flavorful. Remove from heat and set aside.
  3. Assemble the Taco Bowls: Divide the roasted sweet potatoes equally among four serving bowls. Spoon the cooked beef mince over the sweet potatoes. Top each bowl with a quarter cup of cabbage slaw, a quarter cup of tomato and red onion salad (pico de gallo), sliced avocado, and 3-4 tablespoons of cottage cheese. Drizzle with 2 teaspoons of hot honey, garnish with fresh coriander leaves if using, and squeeze over a lime wedge to taste. Serve immediately and enjoy!

Notes

  • You can swap beef stock for vegetable stock for a lighter flavor.
  • Adjust the hot honey amount based on your spice preference or substitute with regular honey.
  • For a dairy-free option, omit the cottage cheese or replace with a vegan cheese alternative.
  • Leftover beef mixture can be stored in an airtight container in the fridge for up to 3 days.
  • Use fresh lime juice to brighten the flavors before serving.

Find it online: https://cookedbysarah.com/viral-high-protein-beef-taco-bowls-with-sweet-potatoes-recipe/