Servings: 4 | Time: 60 minutes | Dairy-free, gluten-free, high-protein

Crisp greens topped with taco beef & roasted sweet potato, this is a fresh and flavorful homemade version of your favorite fast-food Mexican bowl. Plus, it's an easy meal prep for weekday lunches.

Appliances & Utensils

• Sheet pan & parchment paper

• Pan & spatula

• Knife & cutting board

• Measuring cups & spoons

Ingredients

For the pan:

1 pound lean (93/7) ground beef

2 mixed colorful bell peppers, washed and sliced

1 tablespoon extra-virgin olive oil

2 tablespoons chili powder

1¾ teaspoons onion powder

1⅓ teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon ground cumin

⅔ teaspoon dried oregano

1/2 teaspoon kosher salt

For the oven:

2 medium sweet potatoes, washed

For topping:

4 cups fresh lettuce

Dressing of choice (I love all of Primal Kitchen’s dressings)

Instructions

1. Preheat oven to 425°F and line a sheet pan with parchment paper.

2. Prepare the sweet potatoes: Add sweet potatoes to the pan, make 4 to 6 small indentions with a knife into each one, and then bake for 45 - 60 minutes or until they begin to soften and release sweet juices. Remove from oven and cut into cubes just before serving.

3. Cook the taco beef: Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 pound of 93/7 ground beef and cook for 7 to 9 minutes, breaking it up until fully browned. Stir in 2 tablespoons chili powder, 1 3/4 teaspoons onion powder, 1 1/3 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 2/3 teaspoon dried oregano, and 1/2 teaspoon kosher salt, plus 2 tablespoons of water. Let it simmer for a few minutes, until the beef is evenly coated and flavorful. Set aside.

4. Cook the peppers: In the same pan, add the peppers with 1/2 tablespoon olive oil and sauté for 3 to 4 minutes or until softened. Add the beef back to the pan

5. Serve: On each plate, add a large handful of mixed greens, a scoop of diced roasted sweet potatoes, a scoop of the beef & pepper mixture. Top with dressing of choice and enjoy!

   
   

FAQs

Can I meal prep this recipe?
Yes! The beef, roasted sweet potatoes, and peppers can all be cooked ahead and stored in separate containers. Just reheat and assemble with fresh lettuce and dressing before serving.

Can I use ground turkey or chicken instead of beef?
Definitely. Both ground turkey and chicken work well with the taco seasoning, but add in additional water as needed to keep them juicy.

What kind of dressing works best?
Any creamy or tangy dressing pairs nicely. Primal Kitchen’s cilantro lime, ranch, or avocado oil dressings are my favorites, but salsa or guacamole also make great options for dressing.

Do I need to peel the sweet potatoes?
Nope! The skin adds extra fiber and texture. Just give them a good wash before roasting.

Can I add other toppings?
Absolutely. Avocado slices, black beans, corn, pickled onions, or hot sauce are all delicious additions.

How long does it keep in the fridge?
The cooked beef and roasted sweet potatoes keep well for 3 to 4 days in an airtight container. Store lettuce separately so it stays crisp.

More Resources

I hope you enjoy! For more recipes, check out the recipe box or the weekly meal plans. You can follow along with me on Instagram, TikTok, or YouTube, and shop my favorite brands at a discount.

Best,

Grace

P.S. - If you enjoyed this recipe, consider forwarding it to your friends and family. Your recommendations mean the world to me and it’s a great way to help more people live healthier lives!