Sweet Potato Taco Bowls with Cilantro Lime Slaw

There’s a specific kind of hungry that shows up an hour after a workout, where a salad won’t cut it but anything heavy puts me on the couch for the afternoon. These ground beef taco sweet potato bowls live right in that gap. A full pound of beef between two people is real protein, and the roasted sweet potato and cilantro lime slaw keep it from sitting like a brick.

The taco seasoning goes straight into the pan — cumin, chili powder, garlic and onion powder, black pepper, cayenne. I use the whole bunch of cilantro, stems and all. The stems are more intensely flavoured than the leaves, so they get stirred into the beef at the end. Also you could totally use regular taco seasoning if you prefer.

Here’s the part worth stealing. After the beef browns, drain most of the fat and splash a few tablespoons of water into the pan. It lifts the browned bits off the bottom and gives you a sauce that clings instead of dry crumbles. Ten seconds. Completely different texture.

Don’t skip the slaw! Purple cabbage, lime, and maple against the caramelized sweet potato makes the whole dish. Brightens it up and gives the best texture. Pile it higher than feels reasonable.

Why You’ll Love this Recipe:

• High protein, still light: A pound of beef between two people is a serious amount of protein, but the cabbage and lime keep it fresh instead of heavy. Also you could save some ground beef for extra leftovers if you don’t finish it all.
• One sheet pan, one skillet, one bowl: The sweet potatoes roast while the beef browns and the slaw gets tossed. Nothing has to wait on anything else.
• Naturally gluten-free: No swaps needed, and it’s dairy-free too if you leave off the queso fresco.
• Built for leftovers: Every component stores separately and reheats well.

Prep for Sweet Potato Taco Bowls with Cilantro Lime Slaw:

• Scrub the sweet potatoes well since the skin stays on. Cut each one in half lengthwise.
• Thinly slice the purple cabbage. A mandoline makes quick work of it, but a sharp knife is fine.
• Separate the cilantro leaves from the stems. Roughly chop the leaves for the slaw and finely chop the stems — the stems go into the beef, so don’t throw them out.
• Slice the green onions.
• Measure the spices into one small bowl so you can dump them in all at once.
• Halve the lime and have it ready to squeeze.
• If you’re using queso fresco, crumble it into a small bowl so it’s ready to scatter at the end.

How to Make Sweet Potato Taco Bowls with Cilantro Lime Slaw:

Step One:

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

Step Two:

Drizzle the sweet potato halves with olive oil and rub it around with your hands so every surface is coated, then season with salt. Place them cut-side down on the sheet pan — that direct contact is what gives you the caramelized, almost jammy surface.

Step Three:

Roast for 25-35 minutes, until a knife slides into the thickest part with no resistance and the cut side is deeply golden. Bigger potatoes will take longer, so go by feel rather than the clock.

Step Four:

While the potatoes roast, make the slaw. Add the sliced cabbage, chopped cilantro leaves, and green onions to a bowl. Squeeze over the lime juice, then add the olive oil, maple syrup, and a pinch of salt. Toss well and let it sit — the cabbage softens slightly and takes on the dressing while everything else finishes.

Step Five:

Heat a skillet over medium and add the ground beef. Break it up with a wooden spoon and brown it, about 7 to 8 minutes, until there’s no pink left and you’re getting some crispy edges.

Step Six:

Add all the seasonings and the finely chopped cilantro stems. Cook for another 2 minutes, stirring, so the spices toast in the fat and bloom.

Step Seven:

Tilt the pan and spoon off most of the fat, then add a few tablespoons of water. Scrape the bottom of the pan as it bubbles and let it cook down for about a minute, until the beef is glossy and coated.

Step Eight:

To assemble, place two sweet potato halves in each bowl, pile on the beef, and top with a generous handful of slaw. Crumble queso fresco over the top if you’re using it, and put extra lime on the side.

Substitutions for Sweet Potato Taco Bowls with Cilantro Lime Slaw:

Ground beef: Ground turkey, chicken, or bison all work. Leaner meat means less fat to drain, so you may want to add an extra splash of olive oil to the pan at the start.

Sweet potatoes: Russets or Yukon golds are great if you want something less sweet. Butternut squash also works — cut it into wedges and check it earlier since it cooks faster.

Purple cabbage: Green cabbage is fine, or grab a bag of pre-shredded slaw mix if you’re short on time. Shredded broccoli slaw is a good one too.

Cilantro: If you’re in the cilantro-tastes-like-soap camp, use flat-leaf parsley in the slaw and skip the stems in the beef. Add an extra green onion for bite.

Maple syrup: Honey or agave, same amount. It’s there to balance the lime, so don’t leave it out entirely.

Cayenne: Leave it out for zero heat, or swap in chipotle powder for something smokier.

Queso fresco: Totally optional, but if you want it and can’t find it, cotija is saltier and sharper, and feta is a decent stand-in if that’s what’s in the fridge. Crumbled goat cheese works too, though it’s tangier than queso fresco.

Want an actual bowl? Cube the sweet potatoes instead of halving them, toss with the oil and salt, and roast for 25 to 30 minutes until the edges crisp. Then it all mixes together properly.

How to Store Sweet Potato Taco Bowls with Cilantro Lime Slaw:

Fridge: Store the beef, sweet potatoes, and slaw in separate airtight containers for 3 to 4 days. The slaw will keep releasing liquid, so drain it before serving on day two or three.

Freeze: The seasoned beef freezes well for up to 3 months. Roasted sweet potatoes can be frozen too, though they’ll be softer once thawed. Don’t freeze the slaw.

Reheat: Warm the beef in a skillet over medium with a splash of water to loosen it. Reheat the sweet potatoes cut-side down in a hot pan or at 375°F for 10 minutes to bring back some of the crisp edge. Always add the slaw fresh and cold, and crumble the queso fresco on right before serving.

This is the one I make when I’ve worked out and I’m starving but I don’t want to feel like I need a nap afterwards. Tag me on social if you try it out, @britacooks! xx