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
- 1Heat avocado oil in a large skillet over medium-high heat. Add the ground beef, ground coriander, Mexican seasoning blend, and garlic powder. Cook for 5–7 minutes, breaking apart the meat with a spoon, until no longer pink. Add the onion and cook for 1 minute until softened.
- 2Stir in the tomato paste, low sodium beef broth, diced tomato, and fresh cilantro. Cook for 3–4 minutes over medium heat, stirring occasionally, until the sauce thickens slightly. Season to taste and set aside.
- 3While the beef cooks, prick the sweet potatoes with a fork and bake at 375°F for 40–45 minutes until a knife easily pierces the flesh. Let cool for 5 minutes, then peel and slice into thick pieces.
- 4In a small bowl, combine the cherry tomatoes, onion, jalapeño, fresh cilantro, and lime juice to make pico de gallo. Season with salt and refrigerate until serving.
- 5In another small bowl, mix the sour cream, Mexican seasoning blend, and lime juice. Refrigerate until serving.
- 6Slice the avocado and set aside with fresh cilantro leaves and Frank's RedHot Sauce.
- 7Divide the sliced sweet potato evenly among 4 airtight containers while hot. Top each with an equal portion of the cooked ground beef mixture, pico de gallo, and seasoned sour cream. Seal containers and refrigerate.
- 8When ready to serve, top each bowl with avocado slices, fresh cilantro, and Frank's RedHot Sauce.
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.
