Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed into ½ inch pieces
  • 2 tbsp avocado oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 1 lb ground turkey, 93% lean
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • ¼ cup water
  • ½ cup Greek yogurt
  • 1 lime, juiced and zested
  • 1 tbsp fresh cilantro, finely chopped
  • 1 pinch salt
  • 1 cup black beans, drained and rinsed
  • 1 large avocado, diced
  • ½ cup crumbled feta
  • 2 green onions, thinly sliced

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cubed sweet potatoes with avocado oil, garlic powder, smoked paprika, salt, and black pepper on a sheet pan. Spread in a single layer and roast for 20–25 minutes, flipping halfway through, until edges are caramelized and insides are tender.
  2. Heat olive oil in a skillet over medium-high heat. Add ground turkey and cook until browned and no longer pink. Stir in taco seasoning and water; simmer for 3–5 minutes until the liquid reduces into a thick glaze.
  3. In a small bowl, whisk together Greek yogurt, lime juice, lime zest, chopped cilantro, and salt until velvety and smooth.
  4. Divide the roasted sweet potatoes equally among four bowls. Add a scoop of seasoned protein and a portion of black beans. Top with diced avocado, crumbled feta, and sliced green onions. Drizzle lime crema over the top before serving.