High-Protein Beef & Sweet Potato Bowls with Creamy Avocado Sauce

Ingredients

• 12 large sweet potato(600g)
• 21 teaspoon olive oil(4.5g)
• 31 salt(5g)
• 40.5 teaspoon black pepper(1g)
• 51 teaspoon garlic powder(3g)
• 60.5 white onion(75g)
• 71 pound lean ground beef (93/7)(454g)
• 83 clove garlic(9g)
• 92 tablespoon tomato paste(32g)
• 101 teaspoon smoked paprika(2g)
• 111.5 teaspoon cumin(3g)
• 120.5 teaspoon chili powder(1g)
• 130.5 cup shredded reduced-fat cheddar cheese(56g)
• 141 large avocado(150g)
• 150.5 cup non-fat Greek yogurt(120g)
• 161 lime lime juice(30g)
• 170.25 cup fresh cilantro(4g)
• 181 tablespoon olive oil(13.5g)
• 191 teaspoon garlic powder(3g)
• 202 tablespoon water(30g)

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Toss cubed sweet potatoes with 1 teaspoon olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast for 20-25 minutes until tender and golden.
3. 3While potatoes roast, heat a nonstick skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened.
4. 4Add ground beef and cook, breaking up with a spoon, until browned.
5. 5Add minced garlic, tomato paste, smoked paprika, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes until fragrant and well combined.
6. 6For the avocado sauce, blend avocado, Greek yogurt, lime juice, cilantro, olive oil, garlic powder, cumin, salt, pepper, and water (as needed) until smooth and creamy.
7. 7To assemble, divide roasted sweet potatoes among 4 bowls. Top with beef mixture, sprinkle with shredded cheddar cheese, and drizzle with creamy avocado sauce.