Loaded Sweet Potato Taco Bowl

Ingredients

• 1 sweet potato (large)
• 7 oz 92/8 lean ground beef
• 35 g fat-free mozzarella
• 40 g tomato (diced)
• 20 g onion (diced)
• 20 g jalapeño (diced)
• 2 tbsp lime juice
• 0.5 avocado (sliced)
• taco seasoning (to taste)
• flaky salt (for serving)
• oil (for brushing (optional))

Steps

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   Slice the sweet potato in half lengthwise and place it cut-side down on a lined baking sheet. For deeper caramelization, lightly brush the cut side with oil before placing it on the sheet.

3. 3

   Bake for about 40 minutes, or until the potato is tender and the underside is caramelized.

4. 4

   While the potato bakes, cook the ground beef in a skillet over medium-high heat. Season with taco seasoning to taste and cook until browned and fully cooked through.

5. 5

   In a small bowl, combine the diced tomato, onion, jalapeño, and lime juice to make the fresh pico de gallo.

6. 6

   Place the baked sweet potato in a serving bowl and gently open the center with a fork or spoon.

7. 7

   Load the center of the sweet potato with the seasoned ground beef and the fat-free mozzarella.

8. 8

   Top the bowl with the prepared pico de gallo and sliced avocado, then finish with a sprinkle of flaky salt.

Notes

Pro Tip: Brush the cut side of the sweet potato lightly with oil before baking for deeper caramelization. Macros provided by author: 759 Calories, 60g Protein, 67g Carbs, 29g Fat.

Nutrition per serving

• main
• high-protein
• meal-prep
• healthy
• baked
• gluten-free
• dinner