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Sweet Potato Beef Bowl

Sweet potato beef bowls pair seasoned ground beef and fork-tender sweet potatoes with fluffy rice for a hearty one-skillet topping. A squeeze of lime and fresh cilantro brighten each bowl.
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Prep Time 15 minutes
Cook Time 37 minutes
standing time 5 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1 cup long-grain white rice
  • 2 cups water
For the beef and sweet potatoes
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1.25 lb ground beef 85% lean
  • 2 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 sweet potatoes medium (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes
  • 0.5 cup low-sodium beef broth
  • 3 oz baby spinach
  • 1 lime cut into wedges
  • 0.25 cup fresh cilantro chopped

Equipment

  • 1 2-quart saucepan
  • 1 12-inch skillet

Method
 

Cook the rice
  1. Combine the rice and water in a 2-quart saucepan and bring to a boil over medium-high heat.
  2. Cover, reduce the heat to low, and simmer for 15 to 18 minutes, until the water is absorbed and the rice is tender.
  3. Remove from the heat and let stand, covered, for 5 minutes.
Make the beef and sweet potatoes
  1. Heat the olive oil in a 12-inch skillet over medium heat, add the onion, and cook for 4 to 5 minutes, stirring occasionally, until softened.
  2. Add the ground beef and cook, breaking it into small pieces, until browned and it reaches 160°F; drain excess fat if needed.
  3. Stir in the garlic, chili powder, cumin, salt, and pepper and cook for 30 seconds.
  4. Transfer the beef mixture to a clean plate.
  5. Add the sweet potatoes and broth to the skillet, cover, and cook over medium-low heat for 12 to 15 minutes, stirring once or twice, until the sweet potatoes are fork-tender.
  6. Return the beef mixture to the skillet, stir in the spinach, and cook for 1 to 2 minutes, until the spinach wilts and the beef mixture is hot.
  7. Divide the rice among four bowls and top with the beef and sweet potato mixture.
  8. Serve with lime wedges and sprinkle with cilantro.

Notes

Cut the sweet potatoes into evenly sized cubes so they cook at the same rate. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. Use certified gluten-free beef broth for a gluten-free bowl.