Loaded Sweet Potato Bowl
Savor the goodness of our vibrant Loaded Sweet Potato Bowl, a satisfyingly hearty dish that's fantastic for fueling your fitness goals! Packed with nutrient-dense sweet potatoes, protein-rich black beans, and a drizzle of zesty lime dressing, this bowl is a delightful way to nourish your body while enjoying every bite. Perfect for meal prep or a quick weeknight dinner, it’s a delicious step towards healthier eating!
Prep
15
min
Cook
45
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(11)
- 2 tbsp fresh cilantro, chopped (30 ml)
- ¼ cup fresh cilantro (60 ml)
- 1 garlic clove
- 1 tbsp mild jalapeño (15 ml)
- Juice of ½ lime
- Juice of 1 lime
- 1 small yellow onion, finely diced
- ¼ red onion, finely diced
- 800g sweet potatoes (roughly 2 large), halved (28.2 oz)
- 2 Roma tomatoes, diced
- 2–3 tbsp water (30 ml)
🥩Meat & Seafood(1)
- 1.5 lbs 93/7 lean ground beef (680 g)
🥛Dairy & Eggs(1)
- 1 cup nonfat Greek yogurt (240 ml)
🫙Pantry Staples(1)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(6)
- 1 tsp cumin (5 ml)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- Salt to taste
- Salt & pepper
- 1 tsp smoked paprika (5 ml)
📦Other(1)
- 1 tbsp light mayo (15 ml)
Nutrition (per serving)
Calories
496
Protein
39g
Carbs
50g
Fat
17g
👨🍳 Instructions
- 1
Bake the sweet potatoes face down in the oven at 400°F for roughly 45 minutes (make sure to poke holes on top).
- 2
Finely dice the yellow onion and sauté until nice and soft. Add minced garlic and then add the lean ground beef. Season with the listed spices and finish with lime juice.
- 3
Blend the ingredients for the creamy cilantro lime sauce until smooth.
- 4
Divide the mixture into four equal servings and top with fresh pico, guacamole, and cilantro.
💡 Pro Tips
- ✓Poke 6-8 holes across the sweet potato skin before baking to allow steam to escape evenly; without venting, internal pressure builds and creates dense, undercooked centers even when the exterior is soft.technique6-8 holes per potato half
- ✓Bake sweet potatoes skin-side down on a preheated sheet pan at 400°F for exactly 40-45 minutes; the direct contact with the hot pan conducts heat 3-4x faster than air alone, caramelizing the flesh and reducing total cook time by 15 minutes versus skin-side up.timing40-45 minutes, skin-side down
- ✓Sauté the diced onion for 6-8 minutes over medium heat until translucent and just beginning to caramelize (not raw); raw onion contributes harsh sulfur compounds, while caramelization converts them to sweet molecules and adds umami depth that grounds the lean beef's flavor.timing6-8 minutes until translucent
- ✓Use 93/7 lean ground beef and break it into pieces no smaller than pea-sized during browning; smaller crumbles increase surface area by 40%, causing excess moisture loss and creating a dry, stringy texture instead of tender, juicy chunks.techniquePea-sized pieces, 40% surface area difference
- ✓Add lime juice to the cooked beef mixture at 160°F (final temperature) rather than during cooking; acid denatures myosin proteins at high heat, tightening muscle fibers and squeezing out moisture—adding it off-heat preserves juiciness while brightening flavor.timing160°F, off-heat application
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
intermediate
Share this recipe
Loaded Sweet Potato Bowl
Savor the goodness of our vibrant Loaded Sweet Potato Bowl, a satisfyingly hearty dish that's fantastic for fueling your fitness goals! Packed with nutrient-dense sweet potatoes, protein-rich black beans, and a drizzle of zesty lime dressing, this bowl is a delightful way to nourish your body while enjoying every bite. Perfect for meal prep or a quick weeknight dinner, it’s a delicious step towards healthier eating!
📝 Ingredients
Serves 4🥬Fresh Produce(11)
- 2 tbsp fresh cilantro, chopped (30 ml)
- ¼ cup fresh cilantro (60 ml)
- 1 garlic clove
- 1 tbsp mild jalapeño (15 ml)
- Juice of ½ lime
- Juice of 1 lime
- 1 small yellow onion, finely diced
- ¼ red onion, finely diced
- 800g sweet potatoes (roughly 2 large), halved (28.2 oz)
- 2 Roma tomatoes, diced
- 2–3 tbsp water (30 ml)
🥩Meat & Seafood(1)
- 1.5 lbs 93/7 lean ground beef (680 g)
🥛Dairy & Eggs(1)
- 1 cup nonfat Greek yogurt (240 ml)
🫙Pantry Staples(1)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(6)
- 1 tsp cumin (5 ml)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- Salt to taste
- Salt & pepper
- 1 tsp smoked paprika (5 ml)
📦Other(1)
- 1 tbsp light mayo (15 ml)
Nutrition (per serving)
Calories
496
Protein
39g
Carbs
50g
Fat
17g
👨🍳 Instructions
- 1
Bake the sweet potatoes face down in the oven at 400°F for roughly 45 minutes (make sure to poke holes on top).
- 2
Finely dice the yellow onion and sauté until nice and soft. Add minced garlic and then add the lean ground beef. Season with the listed spices and finish with lime juice.
- 3
Blend the ingredients for the creamy cilantro lime sauce until smooth.
- 4
Divide the mixture into four equal servings and top with fresh pico, guacamole, and cilantro.
💡 Pro Tips
- ✓Poke 6-8 holes across the sweet potato skin before baking to allow steam to escape evenly; without venting, internal pressure builds and creates dense, undercooked centers even when the exterior is soft.technique6-8 holes per potato half
- ✓Bake sweet potatoes skin-side down on a preheated sheet pan at 400°F for exactly 40-45 minutes; the direct contact with the hot pan conducts heat 3-4x faster than air alone, caramelizing the flesh and reducing total cook time by 15 minutes versus skin-side up.timing40-45 minutes, skin-side down
- ✓Sauté the diced onion for 6-8 minutes over medium heat until translucent and just beginning to caramelize (not raw); raw onion contributes harsh sulfur compounds, while caramelization converts them to sweet molecules and adds umami depth that grounds the lean beef's flavor.timing6-8 minutes until translucent
- ✓Use 93/7 lean ground beef and break it into pieces no smaller than pea-sized during browning; smaller crumbles increase surface area by 40%, causing excess moisture loss and creating a dry, stringy texture instead of tender, juicy chunks.techniquePea-sized pieces, 40% surface area difference
- ✓Add lime juice to the cooked beef mixture at 160°F (final temperature) rather than during cooking; acid denatures myosin proteins at high heat, tightening muscle fibers and squeezing out moisture—adding it off-heat preserves juiciness while brightening flavor.timing160°F, off-heat application