Description

This Spicy Beef & Sweet Potato Protein Bowl is a hearty, flavorful meal combining roasted sweet potatoes, seasoned ground beef, and nutrient-rich quinoa. Enhanced with a spicy sriracha and soy sauce blend, and topped with creamy avocado, green onions, and fresh cilantro, it offers a balanced mix of protein, healthy fats, and complex carbs—perfect for a fulfilling lunch or dinner.

Ingredients

Scale

Protein and Vegetables

1 lb ground beef
2 large sweet potatoes, peeled and cubed
1 avocado, sliced
2 green onions, sliced
Fresh cilantro for garnish

Grains

1 cup cooked quinoa

Seasonings and Sauces

1 tbsp olive oil
2 tbsp soy sauce
1 tbsp sriracha sauce
1 clove garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
Salt and pepper to taste

To Serve

Lime wedges for serving

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prepare for roasting the sweet potatoes.
Roast Sweet Potatoes: In a bowl, toss the cubed sweet potatoes with olive oil, salt, and pepper until evenly coated. Spread them out evenly on the lined baking sheet. Roast for 25-30 minutes until tender and slightly crispy on the edges.
Cook Ground Beef: While the sweet potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s fully browned and no longer pink.
Add Spices and Garlic: Add the minced garlic, ground cumin, and smoked paprika to the skillet with the beef. Cook for about 2 minutes, stirring frequently until the spices are fragrant and well incorporated.
Mix Sauces and Simmer: Stir in the soy sauce and sriracha sauce into the beef mixture. Reduce heat slightly and let it simmer for about 5 minutes to combine the flavors thoroughly. Remove from heat afterward.
Prepare Bowl Base: Place cooked quinoa into individual serving bowls as a base layer for the protein bowl.
Add Sweet Potatoes and Beef: Top the quinoa with the roasted sweet potatoes and then spoon the spicy beef mixture on top.
Garnish: Finish each bowl with slices of creamy avocado, fresh green onions, and a sprinkle of chopped cilantro for a fresh, vibrant touch.
Serve: Serve each bowl alongside lime wedges for squeezing over the top, adding a zesty brightness to the dish.

Notes

You can substitute ground beef with ground turkey or plant-based protein for a different dietary option.
If you prefer less spice, reduce or omit the sriracha sauce.
Quinoa can be cooked ahead of time and stored refrigerated for up to 3 days to save preparation time.
Adding a handful of black beans can boost fiber and protein content further.
For a gluten-free version, ensure the soy sauce used is tamari or another gluten-free variety.