Ingredients
- Sweet Potatoes, peeled and cubed: 1 large
- Ground Beef: 1 pound
- Black Beans, rinsed and drained: 1 (15-ounce) can
- Red Onion, diced: 1/2 medium
- Olive Oil: 2 tablespoons
- Chili Powder: 1 tablespoon
- Cumin: 1 teaspoon
- Avocado, diced: 1 medium
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- Step 2: While sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Step 3: Stir in the diced red onion, chili powder, and cumin to the cooked ground beef. Cook for another 2-3 minutes until the onion softens slightly.
- Step 4: Add the rinsed and drained black beans to the skillet with the ground beef mixture. Stir to combine and heat through for about 2 minutes.
- Step 5: To assemble the power bowls, divide the roasted sweet potatoes, ground beef and black bean mixture evenly among bowls.
- Step 6: Top each bowl with diced avocado and any other desired toppings such as salsa, Greek yogurt, or cilantro. Serve immediately.
Notes
- Store leftover components separately in airtight containers for up to 3 days to maintain optimal texture and flavor.
- Reheat the beef and sweet potato mixtures separately in the microwave or skillet until warmed through, then add the avocado fresh before serving.
- For a complete meal, consider adding a dollop of Greek yogurt or a sprinkle of chopped cilantro to brighten the flavors.
- To prevent sticking, toss the sweet potatoes with a bit of cornstarch before roasting for extra crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American