Hey, remember me? It’s unbelievable how fast time can slip away from you and before you know it, the holidays you thought were ‘not for a couple of months’ are fast approaching. If that wasn’t evident by my Christmas tree standing tall in my living room, it’s certainly evident by the amount of 30/40/50% off, Free Shipping, and holiday shopping reminder e-mail subjects I have clogging my inbox. Just a constant reminder that no matter how far ahead I think I am in my shopping, I’m not.
So, long story short, it’s been a crazy couple of months. Let’s get back to some healthy foods, shall we?
This one is goooood. I mean, really gooood. It was one of those ‘I have XYZ ingredients in the house so let’s do something with them’ meals. Once it dropped even a hair below 50 degrees last month, I was ready to cook up some of those feel-good meals and hibernate under a blanket. See ya in March.
This sweet potato bowl is really filling and easy to customize based on various proteins and vegetables you like. What makes it extra yummy is the avocado cream I drizzled on top. This cooks in very little time and like all of my other recipes, it’s easy to make a bunch and keep for the week. You can even add the sweet potatoes, beans, and ground beef on top of a bed of lettuce and pack it for lunch using the avo-cream as a dressing.
Sweet Potato and Black Bean Protein Bowl
Serves 4
Ingredients:
- 2 medium-sized sweet potatoes
- 1 lb grass-fed ground beef
- 1 16 oz can of black beans, drained and rinsed
- 2 tbs EVOO or avocado oil
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 medium-sized avocado
- 1/2 cup light sour cream
- fresh lime juice
- cooking spray
- Preheat oven to 400 degrees. Rinse and dice sweet potatoes into approx 1-inch cubes. In a large bowl, mix oil, sea salt, garlic powder, and paprika, with the sweet potato cubes until fully coated.
- Lightly spray a baking sheet with cooking spray and lay sweet potatoes in a single layer on the sheet. Set timer for 20 minutes. Turn potatoes over halfway through.
- While sweet potatoes are cooking, fully cook ground beef over medium-high heat, breaking up as it browns.
- Using a blender or food processor, blend avocado, sour cream, and lime juice. Add the lime juice gradually until you get desired consistency/taste. Note, if you are using on a salad, you may need a little more lime juice to make a dressing-like consistency.
- Add 1/4 of the ground beef, 1/4 of the sweet potatoes, and 1/4 of the black beans to a bowl and top with 2 tbs of the avocado cream. Sprinkle with a little sea salt and pepper.
Have a Happy Hump Day!
