NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground Beef (93% lean)

150g Sweet Potato, cubed

200g Zucchini, sliced

1 tsp Olive Oil

40g Avocado

30g Red Onion, diced

2 tbsp Salsa

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 20 to 25 minutes until they are tender and slightly caramelized on the edges.

• 4

  While the potatoes roast, heat the remaining olive oil in a large skillet over medium-high heat.

• 5

  Add the ground beef and diced red onion to the skillet, breaking the meat apart with a spatula and cooking until browned and no longer pink.

• 6

  Add the sliced zucchini to the skillet and sauté for 4 to 5 minutes until the zucchini is tender-crisp.

• 7

  Season the beef and zucchini mixture with your favorite taco spices like cumin, chili powder, and garlic powder.

• 8

  Assemble the bowls by placing the roasted sweet potatoes at the bottom and topping them with the beef and zucchini mixture.

• 9

  Finish each bowl with fresh avocado slices and a dollop of chunky salsa.