Loaded Sweet Potato Taco Bowl
Loaded Sweet Potato Taco Bowl
Ingredients
- 1 large sweet potato, baked
- 7 ounces lean ground beef, 92/8
- 35 grams fat-free mozzarella, shredded
- 40 grams tomato, diced
- 20 grams onion, diced
- 20 grams jalapeño, minced
- 2 tablespoons lime juice
- 1/2 avocado, sliced or diced
- as needed flaky salt
Instructions
- 1
Preheat your oven to 425°F (220°C).
⏱️ 5 min•🌡️ 425
- 2
Wash the sweet potato thoroughly. You can prick it a few times with a fork to allow steam to escape.
⏱️ 2 min
- 3
Place the sweet potato face down (cut in half lengthwise if desired for faster cooking and more caramelization, or whole) on a baking sheet. Bake for approximately 40 minutes, or until very tender and caramelized. The exact time will depend on the size of the sweet potato.
⏱️ 40 min•🌡️ 425
- 4
While the sweet potato bakes, prepare the other ingredients. In a skillet over medium-high heat, cook the lean ground beef, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat.
⏱️ 10 min
- 5
Dice the tomato, onion, and jalapeño. Slice or dice the avocado.
⏱️ 8 min
- 6
Once the sweet potato is cooked, carefully remove it from the oven. Cut it open lengthwise (if not already halved) and fluff the inside with a fork.
⏱️ 2 min
- 7
Spoon the cooked ground beef into the sweet potato. Top with the shredded fat-free mozzarella, diced tomato, diced onion, and minced jalapeño.
⏱️ 3 min
- 8
Drizzle with lime juice and add the sliced or diced avocado. Finish with a sprinkle of flaky salt to taste.
⏱️ 2 min
- 9
Serve immediately and enjoy your loaded sweet potato taco bowl!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Sweet Potato Taco Bowl
- 1 large sweet potato, baked
- 7 ounces lean ground beef, 92/8
- 35 grams fat-free mozzarella, shredded
- 40 grams tomato, diced
- 20 grams onion, diced
- 20 grams jalapeño, minced
- 2 tablespoons lime juice
- 1/2 avocado, sliced or diced
- as needed flaky salt
Instructions
- 1
Preheat your oven to 425°F (220°C).
⏱️ 5 min•🌡️ 425 - 2
Wash the sweet potato thoroughly. You can prick it a few times with a fork to allow steam to escape.
⏱️ 2 min - 3
Place the sweet potato face down (cut in half lengthwise if desired for faster cooking and more caramelization, or whole) on a baking sheet. Bake for approximately 40 minutes, or until very tender and caramelized. The exact time will depend on the size of the sweet potato.
⏱️ 40 min•🌡️ 425 - 4
While the sweet potato bakes, prepare the other ingredients. In a skillet over medium-high heat, cook the lean ground beef, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat.
⏱️ 10 min - 5
Dice the tomato, onion, and jalapeño. Slice or dice the avocado.
⏱️ 8 min - 6
Once the sweet potato is cooked, carefully remove it from the oven. Cut it open lengthwise (if not already halved) and fluff the inside with a fork.
⏱️ 2 min - 7
Spoon the cooked ground beef into the sweet potato. Top with the shredded fat-free mozzarella, diced tomato, diced onion, and minced jalapeño.
⏱️ 3 min - 8
Drizzle with lime juice and add the sliced or diced avocado. Finish with a sprinkle of flaky salt to taste.
⏱️ 2 min - 9
Serve immediately and enjoy your loaded sweet potato taco bowl!
⏱️ 1 min