Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 tbsp olive oil
  • 2 tbsp taco seasoning
  • 1/2 cup water or beef broth
  • 2 cups cooked brown rice or quinoa
  • 1 cup canned black beans, rinsed and drained
  • 1 cup roasted sweet potato cubes
  • 1 cup shredded pasteurized cheddar or Monterey Jack cheese
  • 1 large ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • 2 cups shredded romaine lettuce
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup plain Greek yogurt (pasteurized)
  • 1 tbsp sriracha or mild hot sauce
  • 1 tsp garlic powder

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat until it shimmers.
  2. Add the ground beef, breaking it apart with a spatula. Cook until the meat is mahogany-colored and no pink remains.
  3. Insert a digital thermometer to ensure the beef has reached a safe internal temperature of 160°F (71°C).
  4. Stir in the taco seasoning and water. Simmer for 3–5 minutes until the liquid reduces and coats the beef.
  5. Prepare the bowls by adding a base of cooked brown rice or quinoa, black beans, and roasted sweet potato cubes.
  6. Top the base with the seasoned ground beef, shredded pasteurized cheese, diced avocado, halved cherry tomatoes, and shredded romaine lettuce.
  7. Drizzle with fresh lime juice and garnish with chopped cilantro.
  8. In a small mixing bowl, combine plain Greek yogurt, sriracha, and garlic powder. Stir until smooth and drizzle over the assembled bowls.