Ingredients:

  • 1 lb sweet potatoes, peeled and cut into ½-inch cubes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 lb lean ground beef (93% lean)
  • 1 tbsp taco seasoning
  • ¼ cup water
  • 1 tsp olive oil
  • ¼ cup plain Greek yogurt
  • 1 tbsp fresh lime juice
  • 1 tbsp chopped fresh cilantro
  • Pinch of salt

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Spread the sweet potatoes in a single layer on a parchment-lined baking sheet.
  4. Roast for 20–25 minutes, flipping halfway through, until the edges are deep orange-brown and the centers are tender.
  5. While the potatoes roast, heat 1 tsp of olive oil in a skillet over medium-high heat.
  6. Add the ground beef, breaking it apart with a spatula, and cook until browned and fragrant (about 5–7 minutes).
  7. Stir in the taco seasoning and water, simmering for 2 minutes until the liquid reduces into a thick glaze.
  8. In a small bowl, whisk together the Greek yogurt, lime juice, cilantro, and salt until smooth.
  9. Divide the roasted potatoes between two bowls.
  10. Top with equal portions of the seasoned protein and drizzle the zesty cream sauce over the top.