NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

0.5 medium Sweet potato

0.25 cup Corn kernels

0.25 tsp Olive oil

2 tbsp Greek yogurt

0.25 oz Feta cheese

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into half-inch cubes, then toss them directly on the sheet with olive oil, sea salt, and black pepper.

• 3

  Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and the edges are golden brown.

• 4

  While the potatoes roast, heat a large non-stick skillet over medium-high heat and add the lean ground beef.

• 5

  Break the beef into small crumbles with a spatula and season with the chili powder and cumin, cooking until no longer pink.

• 6

  Add the corn kernels to the skillet with the beef and sauté for 3-5 minutes until the corn is hot and slightly charred.

• 7

  In a small ramekin, whisk together the Greek yogurt and lime juice until smooth to create a creamy lime drizzle.

• 8

  Assemble the bowls by layering the roasted sweet potatoes at the bottom, followed by the beef and corn mixture.

• 9

  Top each bowl with crumbled feta cheese, fresh chopped cilantro, and a generous drizzle of the lime crema before serving.