Taco night rebuilt on a sweet potato base. Plain Greek yogurt stands in for sour cream and adds another few grams of protein without anyone noticing the difference.
Ingredients
- 4 oz lean ground beef (93/7)
- 3 oz sweet potato, cut into ¾-inch cubes
- 1½ oz plain Greek yogurt
- ¼ cup pico de gallo
- 30 g avocado, sliced (about a quarter)
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- Salt
Instructions
- Heat the oven to 425°F. Toss the sweet potato with a little oil and salt and roast 22–25 minutes, until the edges caramelize.
- Brown the beef in a skillet over medium-high, breaking it up, 6–7 minutes.
- Add the chili powder, cumin, paprika, garlic powder, and a pinch of salt with a splash of water. Simmer 2 minutes until it coats the meat.
- Build the bowl: sweet potato, seasoned beef, then the yogurt, pico, and avocado on top.
Make-Ahead & Storage
Roast the sweet potato and cook the beef ahead — both keep 4 days and reheat together in one container. Add the yogurt, pico, and avocado after reheating, not before.
Notes
93/7 beef is what makes the calorie count work. At 80/20 this is a fine bowl and a very different number.
Skip the cilantro in the pico, per the household rules. A squeeze of lime covers most of what it was doing.
Use the Cajun blend or Smokehouse rub instead of the spice list if you have one open.