Plat
Loaded Sweet Potato Bowl
55 minPour 2Nutri-Score B€€
B
55 min
55 minLoaded Sweet Potato Bowl
ce qu’il vous faut
Ingrédients
sweet potato (cut in half lengthwise)Fruits et légumes1 morceau
olive oil (for drizzling)Épicerie15 ml
salt (to taste)Épices3 g
black pepper (to taste)Épices2 g
garlic powder (divided)Épices4 g
lean ground beefViandes450 g
paprikaÉpices3 g
chili powderÉpices3 g
tomato paste (1 tbsp)Épicerie15 g
waterAutres45 ml
roma tomatoes (diced)Fruits et légumes2 morceaux
onion (diced)Fruits et légumes0,5 morceaux
cilantro (chopped)Fruits et légumes10 g
lime (juiced)Fruits et légumes1 morceau
avocado (mashed)Fruits et légumes1 morceau
cottage cheese (2 tbsp)Produits laitiers30 g
red pepper flakes (to taste)Épices1 g
hot honey (for drizzling)Épicerie15 ml
par portion
Nutrition
468kcal
- Glucides
- 31 g
- Protéines
- 28 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Poêle
Saladier
pas à pas
Préparation
- Étape 1
Bake the sweet potato
- Preheat the oven to 190 °C (375 °F).
- Rub the sweet potato halves with olive oil and season with salt, pepper and garlic powder.
- Place face down on a baking tray and bake until tender.
- Étape 2
Make the pico de gallo
- In a bowl, combine the diced roma tomatoes, diced onion and chopped cilantro.
- Add the lime juice, salt and pepper and mix well.
- Étape 3
Cook the ground beef
- Brown the ground beef in a frying pan, breaking it up as it cooks.
- Season with salt, black pepper, garlic powder, paprika and chili powder.
- Stir in the tomato paste and water and simmer until thickened.
- Étape 4
Mash the avocado
- Mash the avocado in a bowl and season with salt and pepper.
- Étape 5
Assemble the bowls
- Fluff the baked sweet potato and top with the ground beef and pico de gallo.
- Add the mashed avocado and cottage cheese.
- Finish with red pepper flakes and a drizzle of hot honey.
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