This Sweet Potato and Ground Beef Bowl is a quick, wholesome meal perfect for busy weeknights or anyone following a paleo lifestyle. It combines savory ground beef, tender sweet potatoes, and fresh spinach for a nutrient-packed dish that’s as satisfying as it is healthy. With warm spices and rich, natural flavors, each bite is both comforting and energizing. Ready in under 30 minutes, it’s a go-to option for those who want fast food without sacrificing nutrition or taste.
Ingredients
- 1 medium sweet potato, peeled and diced (about 1 ½ cups)
- 8 oz ground beef (85% lean)
- 1 tbsp coconut oil
- 1/2 cup chopped red onion
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt
- 1 cup baby spinach leaves
Instructions
- Heat a large skillet over medium heat and add the coconut oil. Allow it to melt completely.
- Add the diced sweet potato to the skillet. Cook for 8–10 minutes, stirring occasionally, until the sweet potato pieces are golden brown and fork-tender. Transfer the cooked sweet potatoes to a plate and set aside.
- In the same skillet, add the chopped red onion. Sauté for 2–3 minutes until the onion begins to soften and turn translucent.
- Add the ground beef to the skillet with the onions. Cook for 5–6 minutes, breaking up the meat with a spatula, until fully browned and no longer pink.
- Sprinkle the garlic powder, smoked paprika, and sea salt over the beef mixture. Stir well to evenly coat the meat with the seasonings.
- Return the cooked sweet potatoes to the skillet with the beef and onions. Stir to combine all ingredients thoroughly and let cook together for 2 minutes.
- Add the baby spinach leaves to the skillet. Stir frequently for 1–2 minutes until the spinach wilts and blends into the mixture.
- Remove the skillet from heat. Divide the sweet potato and ground beef mixture between two bowls and serve warm.
Nutritional Information
Calories: 390
Protein (g): 20
Fat (g): 26
Carbohydrates (g): 18
Fiber (g): 3
Sugar (g): 4
Sodium (mg): 370
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the cooked dish for up to 2 months. To prevent freezer burn, let it cool completely before sealing and label the container with the date.
Reheating Instructions
For best results, reheat on the stovetop over medium heat until warmed through, about 5–7 minutes, stirring occasionally to maintain texture. You can also reheat in the microwave on a microwave-safe plate, covered with a damp paper towel, for 1–2 minutes, stirring halfway through. If frozen, allow to thaw overnight in the fridge before reheating.
Optional Additions & Swaps
To enhance the flavor and nutritional profile while keeping the dish paleo-friendly, consider adding chopped bell peppers for extra vitamin C and fiber, or mushrooms for umami and B vitamins. Zucchini or shredded carrots can boost fiber and micronutrient content without altering the overall taste significantly. For additional protein, stir in a beaten egg during the last few minutes of cooking. Adding avocado slices on top before serving can enhance healthy fats without disrupting paleo principles.
