YOUR SOLIN GENERATED RECIPE
Ground Beef and Avocado Sweet Potato Bowl
Roasted sweet potato cubes and pan-seared ground beef are tossed with wilted spinach and topped with creamy avocado for a satisfying, nutrient-dense bowl.
INGREDIENTS
7 oz Ground beef (93% lean)
0.5 cup Sweet potato
0.25 whole Avocado
1 tsp Extra virgin olive oil
1 cup Baby spinach
0.25 cup Red onion
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Smoked paprika
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
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.
Roast the sweet potatoes for 20 to 25 minutes until they are tender and the edges are beautifully caramelized.
While the potatoes roast, heat the remaining olive oil in a large skillet over medium-high heat and sauté the diced red onion until translucent.
Add the ground beef to the skillet, breaking it into small crumbles with a spatula as it browns.
Season the beef with garlic powder, smoked paprika, sea salt, and black pepper, stirring well to incorporate the flavors.
Once the beef is fully cooked and no pink remains, add the baby spinach to the skillet and stir for about one minute until just wilted.
Assemble the bowl by placing the roasted sweet potatoes at the base, layering the beef and spinach mixture on top, and finishing with fresh avocado slices.