Roasted Sweet Potato Taco Bowls

377 calories, 16g fat, 28.8g protein
4 servings

1 lb. 93% ground beef
taco seasoning (I use homemade)
4 c. sweet potatoes, cubed
1 T. olive oil
1/2 c. Mexican cheese
4 oz. Pico de Gallo



For Pico:
1/2 of a jalapeno,
2 T. onion, chopped
1 medium size tomato chopped
garlic powder, salt, pepper
cilantro
(It is best made ahead and stored in the fridge.)

Taco Bowl:
Brown ground meat and mix with taco seasoning. Toss cubed sweet potatoes in 1 T. olive oil and season with seasoned salt. Roast at 400 for about 20 minutes or until browned, watch them close.
To serve place 1 c. of roasted sweet potatoes in each bowl, top with 1/4th of the meat mixture, 2 T. Mexican cheese and 1 oz. of Pico de Gallo.