Ingredients:

  • 2 medium sweet potatoes, cubed (approx 1 lb / 450g)
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1 lb lean ground beef (90/10)
  • 1 tbsp olive oil
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/4 cup water
  • 6 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1/2 cup red onion, finely diced
  • 1/2 cup crumbled feta or cotija cheese
  • 1 large avocado, diced
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, smoked paprika, garlic powder, and salt on a baking sheet.
  2. Roast sweet potatoes in a single layer for 20–25 minutes, flipping halfway through, until caramelized. Let cool for 5–10 minutes.
  3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add lean ground beef and brown until cooked through.
  4. Stir in chili powder, cumin, and onion powder; cook for 2 minutes. Pour in water and simmer for 3–5 minutes until reduced to a glaze. Let cool slightly.
  5. Whisk together 1/4 cup olive oil, lime juice, honey, salt, and pepper to create the dressing.
  6. Assemble the bowls by layering romaine lettuce, roasted sweet potatoes, seasoned beef, black beans, corn, cherry tomatoes, red onion, avocado, and cheese. Drizzle with dressing.