Chef Matt Price’s Sweet Potato Protein Bowl is one of those meals that proves healthy eating doesn’t have to be boring. Tender roasted sweet potatoes are loaded with seasoned lean ground beef, sautéed vegetables, melted mozzarella, and spicy chili garlic crunch for a satisfying meal that’s packed with protein, fiber, and flavor. It’s perfect for meal prep and easily customizable with ground turkey or chicken.

Ingredients:

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•   sweet potato
•   1 lb lean ground beef
•   1.5 cups Brussel sprouts (shaved)
•   1 onion (diced)
•   bell pepper (diced)
•   all purpose seasoning
•   buttery garlic pepper
•   smoked paprika
•   mozzarella cheese
•   chili garlic crunch (for topping)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat your oven to 400°F.
2. Bake the sweet potatoes for 40–50 minutes, or until fork tender.
3. While the potatoes cook, heat a large skillet over medium-high heat.
4. Add the lean ground beef and cook until browned, breaking it apart as it cooks.
5. Season with AP seasoning, buttery garlic pepper, and smoked paprika.
6. Stir in the diced onion, bell pepper, and shaved Brussels sprouts.
7. Cook until the vegetables are tender and lightly caramelized.
8. Slice the roasted sweet potatoes open and lightly mash the centers with a fork. Season lightly if desired.
9. Sprinkle each sweet potato with mozzarella cheese.
10. Top generously with the beef and vegetable mixture.
11. Finish with chili garlic crunch and serve immediately.

Cookbook