Ingredients
- Sweet potato, peeled and diced: 1 medium
- Ground beef: 1 pound
- Black beans, rinsed and drained: 1 (15-ounce) can
- Red onion, chopped: 1/2 medium
- Olive oil: 2 tablespoons
- Chili powder: 1 tablespoon
- Cumin: 1 teaspoon
- Avocado, diced: 1 medium
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- Step 2: While sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.
- Step 3: Add chopped red onion, chili powder, and cumin to the skillet with the cooked ground beef. Cook for another 2-3 minutes, stirring occasionally, until the onion is softened and fragrant.
- Step 4: Stir in the rinsed and drained black beans into the ground beef mixture and heat through for 1-2 minutes.
- Step 5: To assemble the power bowls, divide the roasted sweet potatoes, ground beef mixture, and diced avocado evenly among bowls. Serve immediately.
Notes
- Store leftover components separately in airtight containers in the refrigerator for optimal freshness and to prevent the avocado from browning.
- Reheat the beef and sweet potato separately for best results; microwaving the avocado is not recommended!
- Top your power bowl with a dollop of plain Greek yogurt or a squeeze of lime for an extra layer of flavor and creaminess.
- For a richer flavor, consider adding a pinch of smoked paprika to the ground beef mixture while it's cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American