Ingredients:

  • 2 large sweet potatoes (680g), peeled and 1/2-inch cubed
  • 2 tbsp (30ml) avocado oil
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (2.5g) garlic powder
  • 1/2 tsp (3g) sea salt
  • 1 lb (450g) 90/10 lean ground beef
  • 1 small yellow onion (110g), finely diced
  • 2 tbsp (30g) low-sodium taco seasoning
  • 1/4 cup (60ml) beef bone broth
  • 1/2 cup (120g) non-fat Greek yogurt
  • 1 whole lime, juiced and zested
  • 1/4 cup (10g) fresh cilantro, minced
  • 1 tsp (5ml) hot sauce
  • 1 large avocado (150g), sliced
  • 1/4 cup (40g) pickled red onions
  • 1/4 cup (30g) crumbled Cotija cheese

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss cubed sweet potatoes with avocado oil, smoked paprika, garlic powder, and sea salt on the prepared sheet pan. Spread in a single layer.
  3. Roast for 20–25 minutes, tossing halfway through, until the edges are caramelized and crispy.
  4. While potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and diced onion, breaking the meat apart until browned and onions are translucent.
  5. Stir in the taco seasoning and cook for 1 minute to bloom the spices. Pour in the bone broth to deglaze the pan, scraping up any browned bits. Simmer until liquid is mostly absorbed.
  6. In a small bowl, whisk together Greek yogurt, lime juice, lime zest, minced cilantro, and hot sauce to create the crema.
  7. Assemble the bowls by dividing the roasted sweet potatoes and taco beef into four containers. Top with avocado slices, pickled red onions, and crumbled Cotija cheese. Drizzle with the lime crema before serving.