Sweet Potato Noodle Taco Bowls

• Meat

  • 1 lb 93/7 ground beef

• Produce

  • 1 1/2 cups Black beans, cooked
  • 1 cup Red onion
  • 2 Sweet potatoes, medium sized

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 Avocado or greek yogurt to top

• Liquids

  • 1/2 cup Water

• Other

  • EVOO
  • 1 batch Homemade taco seasoning or one packet store-bought

Found on slimsanity.com

Description

Ingredients

• 2 medium sized sweet potatoes
• 1 pound 93/7 ground beef
• 1.5 cups black beans, cooked
• 1 cup red onion, chopped
• 1 batch homemade taco seasoning or one packet store-bought
• ½–3/4 cup water
• EVOO
• salt and pepper to taste
• avocado or Greek yogurt to top

Directions

• Place a skillet over medium heat, and brown ground beef until completely cooked.
• Add taco seasoning, black beans, red onion and water to the skillet. Mix together and simmer on low for 5 minutes.
• While ground beef is cooking, spiralize sweet potatoes.
• For crispier sweet potato noodle bowls: Preheat oven to 425 degrees while ground beef is cooking. Toss noodles in just a swirl of EVOO (maybe one tablespoon), salt and pepper to taste, and cook on a baking sheet for 12 minutes. Broil on high additional 3 minutes or so.
• For softer sweet potato noodle bowls: After simmering ground beef with taco seasoning, add sweet potato noodles to the same skillet with a swirl of EVOO and another ¼ cup water. Cook on low about 7–10 minutes until sweet potato noodles are soft. You may need a kettle/larger skillet than normal for this.
• Take it to the next level: Serve with black bean puree on the bottom! To make puree, blend additional cup of black beans with ¼–1/2 cup of water to the correct consistency with an extra teaspoon of taco seasoning.

Nutrition