High Protein Beef and Sweet Potato Bowl
A nutritious and flavorful high-protein bowl featuring lean ground beef, roasted sweet potatoes, and fresh vegetables, perfect for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
1 pound lean ground beef (90% lean)
2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 cup cooked quinoa
1 cup baby spinach leaves
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup plain Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, cumin, 1/8 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated.
Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, turning halfway through, until tender and lightly browned.
While the sweet potatoes roast, heat a large non-stick skillet over medium-high heat.
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
Season the beef with garlic powder, remaining 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Stir well and remove from heat.
In a small bowl, mix the Greek yogurt with fresh lemon juice and a pinch of salt to make a tangy sauce.
To assemble each bowl, divide the cooked quinoa evenly among four bowls.
Top each with an equal portion of roasted sweet potatoes, cooked ground beef, baby spinach, cherry tomatoes, and red onion.
Drizzle each bowl with the lemon yogurt sauce and sprinkle with chopped fresh parsley before serving.