How To Make This High Protein Taco Bowl

Ingredients

• 1 tablespoon Olive Oil (extra‑virgin, for sautéing)
• 1 Red Bell Pepper (seeded and diced)
• 0.5 White Onion (medium, diced)
• 1 can Black Beans (15‑oz, drained and rinsed)
• 1 pound Ground Beef (80% lean, preferably grass‑fed)
• 1 teaspoon Chili Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Smoked Paprika
• 1 pinch Salt (or to taste)
• 0.25 cup Canned Diced Tomatoes (drained)
• 0.25 cup Chicken or Vegetable Stock (low‑sodium)
• 0.5 cup Mozzarella Cheese (shredded)
• 2 cups Sweet Potato (roasted, seasoned, cubed)
• 2 tablespoons Chipotle Crema (store‑bought or homemade)
• 2 tablespoons Fresh Cilantro (chopped, optional garnish)

Instructions

1. Prep Vegetables

   Dice the red bell pepper and half of the white onion into small, uniform pieces.

   Time: PT5M

2. Heat Pan

   Place a large skillet over medium‑high heat and add 1 tablespoon of olive oil.

   Time: PT2M

3. Sauté Veggies & Beans

   Add the diced red pepper, onion, and the drained black beans to the pan. Stir‑fry for about 3‑4 minutes until the onion becomes translucent.

   Time: PT4M

4. Set Veggie Mixture Aside

   Transfer the vegetable‑bean mixture to one side of the pan, leaving space for the beef.

   Time: PT1M

5. Brown Ground Beef

   Add the 1 lb ground beef to the empty side of the pan. Sprinkle with 1 tsp chili powder, 1 tsp garlic powder, 1 tsp smoked paprika and a pinch of salt. Break the meat up and mash it into the pan, cooking until fully browned, about 6‑7 minutes.

   Time: PT7M

6. Combine All Elements

   Stir the browned beef together with the sautéed vegetables and beans, ensuring everything is evenly mixed.

   Time: PT1M

7. Add Tomatoes, Stock & Cheese

   Pour in ¼ cup diced canned tomatoes and ¼ cup low‑sodium stock. Sprinkle ½ cup shredded mozzarella over the mixture and stir until the cheese melts and the sauce becomes glossy.

   Time: PT3M

8. Warm Sweet Potatoes

   If not already warm, reheat the roasted seasoned sweet potato cubes in the same pan for 2 minutes, just to bring them to serving temperature.

   Time: PT2M

9. Assemble the Bowl

   In each serving bowl, place a generous scoop of sweet potatoes, top with the beef‑bean mixture, drizzle 1‑2 teaspoons of chipotle crema, sprinkle a little extra mozzarella if desired, and finish with chopped cilantro.

   Time: PT4M

Nutrition Facts

Calories

535

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

8 g