Healthy Sweet Potato Taco Bowl Recipe

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• 1 lb ground beef
• 1 tbsp avocado oil
• 1 cup medium onion (chopped)
• 1 tsp + As Needed + 1/4 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground coriander
• 1 tbsp + 1 tsp Mexican blend spice
• 1/2 tsp garlic powder
• 2 tbsp tomato paste
• 1/2 cup beef stock
• 1/2 cup diced tomato
• 1/4 cup + 1/3 cup fresh coriander (chopped)
• 20 each cherry tomatoes (chopped)
• 1 cup red onion (finely diced)
• 1/4 cup jalapeños (finely chopped)
• 2 tbsp Juice of 1 lime
• 1 cup sour cream
• 1/2 tsp lime juice
• 4 cups small sweet potatoes (roasted, peeled and sliced)
• 1/4 cup Fresh coriander leaves
• 1 tbsp Chilli sauce or Tabasco (to taste)
• 1 1/3 cups large avocado (sliced)

1. Cook the sweet potato in oven for 45 min at 180°C.
2. While the sweet potato is baking, start with the beef. Heat the oil in a large skillet over medium-high heat.
3. Add the ground beef, salt, pepper, ground coriander, mexican spice blend and garlic powder. Cook for 2 min, breaking apart the meat with a spoon.
4. Stir in the chopped onion and cook for 1 more min.
5. Add tomato paste, beef stock, diced tomato, and chopped coriander. Stir and cook for about 3 min. Set aside.
6. For pico de gallo in a bowl, combine the chopped tomatoes, onion, coriander, jalapeños, lime juice and salt. Chill until ready to serve.
7. For sour cream in a small bowl, mix the cream, mexican spice, lime juice and salt. Refrigerate until ready to serve.
8. Slice the avocado and pick some coriander leaves.
9. Once the sweet potato is ready, let it cool down, and peel it. Slice the sweet potato into thick pieces so you can add them to the bowl.
10. To assembly the bowl, first add the meat, fell with the sliced sweet potato, some pico de gallo, the cream on top and garnish with fresh coriander, tabasco, and avocado slices.