Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed into 1-inch pieces
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lb lean ground beef (90/10)
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1/2 tsp chili flakes
  • 1/4 cup fresh lime juice
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 1 tsp sriracha
  • 1 clove garlic, minced
  • 2 cups cooked quinoa or brown rice
  • 1 large avocado, sliced
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 cup shredded carrots

Instructions:

  1. Preheat oven to 425°F (218°C). Toss cubed sweet potatoes with avocado oil, smoked paprika, garlic powder, salt, and pepper on a parchment-lined baking sheet. Spread in a single layer and roast for 25–30 minutes, flipping halfway, until edges are caramelized and mahogany brown.
  2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add lean ground beef and cook, breaking it apart with a spatula, until browned and no longer pink (7–10 minutes). Stir in cumin, onion powder, and chili flakes during the last 2 minutes of cooking.
  3. In a small bowl or blender, combine lime juice, extra virgin olive oil, honey, sriracha, and minced garlic. Whisk or blend until a smooth, glossy emulsion forms.
  4. Assemble the bowls by dividing cooked quinoa or brown rice among four bowls. Top with roasted sweet potatoes, browned beef, sliced avocado, red onion, shredded carrots, and chopped cilantro. Drizzle with the chili-lime dressing.