Main
Loaded Sweet Potato Bowl
55 minServes 2Nutri-Score B€€
B
55 min
55 minLoaded Sweet Potato Bowl
what you need
Ingredients
sweet potato (cut in half lengthwise)Produce1 piece
olive oil (for drizzling)Pantry15 ml
salt (to taste)Spices3 g
black pepper (to taste)Spices2 g
garlic powder (divided)Spices4 g
lean ground beefMeat450 g
paprikaSpices3 g
chili powderSpices3 g
tomato paste (1 tbsp)Pantry15 g
waterOther45 ml
roma tomatoes (diced)Produce2 pieces
onion (diced)Produce0.5 pieces
cilantro (chopped)Produce10 g
lime (juiced)Produce1 piece
avocado (mashed)Produce1 piece
cottage cheese (2 tbsp)Dairy30 g
red pepper flakes (to taste)Spices1 g
hot honey (for drizzling)Pantry15 ml
per serving
Nutrition
468kcal
- Carbs
- 31 g
- Proteins
- 28 g
- Fat
- 26 g
what you’ll use
Tools
Oven
Baking tray
Frying pan
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Mash the avocado
- Mash the avocado in a bowl and season with salt and pepper.
- Step 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.
most cooked first