Karri Anne CameronSweet Potato Taco Buddha Bowl
Makes 4 servings
Macros: 561 cal, fat 24g, carbs 54g, protein 35g, fibre 15g
Ingredients:
2 tbsp chili powder
1 tbsp paprika
1 tbsp cumin
2 tsp sea salt
1 tbsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1/4-1/2 tsp cayenne pepper (optional)
450g sweet potatoes, peeled and copped into 1-2" cubes
1 tbsp olive oil
450g extra lean ground beef
1 x 14 oz (330 ml) can black beans, drained and rinsed
1 cup canned corn
1 pint cherry tomatoes, halved
1 avocado, sliced
Directions:
Preheat oven to 400° F.
In a small bowl mix together chili powder, paprika, cumin, salt, oregano, garlic
power, onion powder, and cayenne pepper (if using).
Toss sweet potatoes pieces with oil and half the seasoning mixture from the small
bowl, about 2 tablespoons. Bake for 15-20 minutes until tender and cooked
through. Meanwhile, cook beef over medium-high heat for about 5-7 minutes until
cooked through. If necessary, drain any large quantities of fat from skillet, leaving
about 1 tablespoon. Add beans and remaining seasoning mixture from the small
bowl. Toss to fully coat beans and beef with seasoning. Continue to cook until
beans are heated through. To serve either place all ingredients in separate dishes
for family style serving, or make individual bowls
