Ingredients
- Sweet Potatoes, cubed: 2 medium
- Ground Beef: 1 pound
- Black Beans, rinsed and drained: 1 (15-ounce) can
- Olive Oil: 2 tablespoons
- Chili Powder: 1 tablespoon
- Cumin: 1 teaspoon
- Avocado, diced: 1 medium
- Lime, juiced: 1/2
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- Step 2: While sweet potatoes are roasting, brown ground beef in a large skillet over medium-high heat. Drain any excess grease.
- Step 3: Add chili powder and cumin to the browned beef and cook for 1 minute more, stirring constantly.
- Step 4: Stir in the black beans and heat through.
- Step 5: Assemble the power bowls: Divide the roasted sweet potatoes, seasoned ground beef and black beans, and diced avocado among bowls.
- Step 6: Drizzle each bowl with lime juice and serve immediately.
Notes
- Store leftover components separately in airtight containers to prevent the avocado from browning and the sweet potatoes from becoming soggy.
- For best results, reheat the beef and sweet potato mixture in a skillet or microwave before adding the fresh avocado and lime juice.
- A dollop of Greek yogurt or sour cream adds a cool and creamy contrast to the savory bowl; consider it!
- Don't overcrowd the sweet potatoes on the baking sheet, as this will steam them instead of roasting them – use two sheets if needed for even caramelization.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American