Seasoned ground beef, crisp vegetables, tender sweet potatoes, and a zesty cilantro-lime jalapeño dressing come together in this incredibly delicious roasted sweet potato bowl with chili-garlic seasoning.
Preheat oven to 400 degrees.
Wash, peel, and dice sweet potatoes into medium bite-sized pieces, about half an inch each. Place in a large bowl and toss with 3 tablespoons of olive oil.
Spread the diced sweet potatoes on a cookie sheet covered with parchment paper. Roast in the oven for 20-25 minutes, or until they are golden-brown on the outside and fork tender on the inside.
While the sweet potatoes are roasting, brown two pounds of ground beef in a large skillet. When the meat is almost done cooking, add 1/2 of a diced onion and sauté with the meat.
While the beef cooks, prepare the taco seasoning by mixing all of the taco seasoning spices in a small bowl.
Once the meat has finished cooking, add in 3 tablespoons of the taco seasoning and 1/2 cup of water. Mix together with the meat until the water evaporates.
Taste meat for seasoning. Adjust seasoning to your liking by adding more taco seasonings as you see fit. Be sure to add at least 1/4 cup of water for every tablespoon of seasoning you add.
Mix any added taco seasoning and water with the meat and allow water to evaporate.
Create the salad with the vegetables listed, or any vegetables of your choice.
Assemble each bowl, starting with the salad, then the beef and sweet potatoes. Finish them off with a generous drizzle of the coconut lime jalapeño dressing.
Store any leftover taco seasoning in an air-tight container for another meal.