Healthy Sweet Potato Taco Bowl Recipe
This Sweet Potato Taco Bowl delivers 32g protein and 887 calories per serving — a substantial one-bowl meal for bulking or post-workout refueling. Batch-preps 4 servings in minimal time on the stovetop, making it efficient for athletes tracking higher daily calories. The carb-and-protein combination supports muscle recovery when you're eating in a surplus.
Ingredients
- •80/20 Ground Beef(454g)
- •Avocado oil(15g)
- •Yellow Onion(240g)
- •1 tsp salt
- •1/2 tsp black pepper
- •Coriander, Ground(5g)
- •Mexican seasoning blend(15g)
Pre-shredded Mexican blend cheese. Any store brand works.
- •Garlic powder(3g)
- •Tomato Paste(30g)
- •Low Sodium Beef Broth(120g)
- •Tomato(120g)
- •Cilantro, Fresh(60g)
- •Tomato, Cherry
- •Yellow Onion(240g)
- •Cilantro, Fresh(80g)
- •JalapeñO Pepper(60g)
- •Lime Juice, Fresh(30g)
- •1 pinch salt
- •Sour Cream(240g)
Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.
- •Mexican seasoning blend(5g)
Pre-shredded Mexican blend cheese. Any store brand works.
- •Lime Juice, Fresh(3g)
- •1/4 tsp salt
- •Sweet Potato, Baked, Flesh Only(960g)
Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.
- •Cilantro, Fresh(60g)
- •Hot Sauce, Frank'S RedHot(15g)
- •Avocado(320g)
Instructions
- 1Cook the sweet potato in oven for 45 min at 180°C.
- 2While the sweet potato is baking, start with the beef. Heat the oil in a large skillet over medium-high heat.
- 3Add the ground beef, salt, pepper, ground coriander, mexican spice blend and garlic powder. Cook for 2 min, breaking apart the meat with a spoon.
- 4Stir in the chopped onion and cook for 1 more min.
- 5Add tomato paste, beef stock, diced tomato, and chopped coriander. Stir and cook for about 3 min. Set aside.
- 6For pico de gallo in a bowl, combine the chopped tomatoes, onion, coriander, jalapeños, lime juice and salt. Chill until ready to serve.
- 7For sour cream in a small bowl, mix the cream, mexican spice, lime juice and salt. Refrigerate until ready to serve.
- 8Slice the avocado and pick some coriander leaves.
- 9Once the sweet potato is ready, let it cool down, and peel it. Slice the sweet potato into thick pieces so you can add them to the bowl.
- 10To assembly the bowl, first add the meat, fell with the sliced sweet potato, some pico de gallo, the cream on top and garnish with fresh coriander, tabasco, and avocado slices.
Nutrition — Per Serving
887
calories
32g
protein
51g
fat
- Carbohydrates
- 81g
- Saturated fat
- 17.1g
- Sodium
- 465 mg
- Dietary fiber
- 19.3g
4 servings per batch · ~769g each
Macro data sourced from USDA FoodData Central
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How many calories and protein does Healthy Sweet Potato Taco Bowl Recipe have per serving?
Each serving delivers 32g of protein and 887 calories with 51g fat and 81g carbs. This is a calorie-dense meal suited for high-activity days or muscle gain phases where total calorie intake needs to be elevated.
How long does Healthy Sweet Potato Taco Bowl Recipe take to prepare?
Listed as quick prep and yielding 4 servings, you can prepare all portions from one stovetop session. This recipe is efficient for meal prepping but is calorie-dense, so portions are best pre-divided to avoid overeating.
Is Healthy Sweet Potato Taco Bowl Recipe good for muscle gain?
At 32g protein with 81g carbs and 887 calories per serving, this recipe supports aggressive muscle gain phases where calorie surplus is the priority. The high carb-and-fat content provides sustained energy for intense training and recovery.
