Ingredients
Method
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it.
- Place the diced sweet potatoes in a bowl. Drizzle with the olive oil and sprinkle the chili powder, cumin, salt, and pepper over the potatoes. Toss until evenly coated.
Roasting
- Spread the seasoned sweet potatoes in a single layer on the baking sheet. Roast for 25 to 30 minutes, stirring once halfway through, until fork-tender and edges are caramelized.
Cooking the Beef
- While the potatoes roast, heat a skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon until no pink remains, about 6 to 8 minutes. Season with salt and pepper.
- Drain excess fat if desired, or spoon it off and reserve for another use. Ensure the beef reaches an internal temperature of 160°F.
Assembly
- Divide the roasted sweet potatoes between bowls. Top each bowl with the browned ground beef and a scoop of pico de gallo. Garnish with fresh cilantro and serve immediately.
Nutrition
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep pico de gallo separate to preserve its bright flavor. To reheat, warm the roasted sweet potatoes and beef in a skillet over medium heat until hot, about 4 to 6 minutes, or microwave in 45-second bursts stirring in between.