Chipotle Beef & Sweet Potato Bowl

Dinner
Easy
High Protein
Lunch
Spicy
Chipotel Beef and Sweet Potato Bowl cooked with extra virgin avocado oil

A bold, high-protein bowl with smoky spiced beef, roasted sweet potato, and a crunchy salad. Instead of a traditional pico de gallo, we’re mixing things up with juicy fresh tomatoes, pickled red onions, and pickled chillies – great for gut health. Perfect for a satisfying lunch or dinner.

For the Beef

  • 250g organic beef mince
  • 1 red onion, finely diced
  • 1 1/2 Tbsp Extra Virgin Avocado Oil
  • 1 garlic clove, finely chopped
  • 1 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/2 tsp of chipotle chilli flakes (more if you like it hot)
  • Sea salt and freshly ground black pepper

For the Roasted Sweet Potato

  • 3 large sweet potatoes, peeled and cubed
  • Glug of Extra Virgin Avocado Oil (2-3 Tbsp)
  • Sea salt

For the Salad

  • 1 small fresh tomato, diced
  • 1/2 cucumber, diced
  • Lime

To Serve

  • Fresh coriander
  • Pickled red onion
  • Jalapeños or pickled chillies
  • Guacamole
  • Sour cream

Made with: Extra Virgin Avocado Oil

Let's Go!

Roast the Sweet Potato
Preheat the oven to 200°C (180°C fan). Toss the cubed sweet potatoes with a glug of Extra Virgin Avocado Oil and a good pinch of sea salt. Spread them out on a baking tray and roast for 25–30 minutes until golden and tender or even slightly charred on the edges for extra flavour.

Cook and Crisp Up the Beef
While the sweet potato is roasting, heat Extra Virgin Avocado Oil in a frying pan over medium heat. Add the diced red onion and cook for 3–4 minutes until softened. Stir in the garlic, then add the beef mince, cumin, cinnamon, and chipotle chilli flakes. Season with salt and pepper and cook for 8–10 minutes, breaking up the mince as it cooks, until browned and cooked through. You want it to be a little caramelised and crispy on the edges, without drying it out. Have a little taste and add a more of any of the spices to your taste.

Prep the Salad
Dice up your cucumber and tomatoes. Give them a good squeeze of lime for some zing. Nice and simple. 

Load Up Your Bowls
Spoon the roasted sweet potatoes into bowls. Top with the spiced beef, the tomato-cucumber salad, and a good handful of fresh coriander. Finish with pickled red onion, jalapeños or pickled chillies, a dollop of guacamole, and a swirl of sour cream. 

 
Oooh yehh.

This is a great recipe to start with and flex for different veg or even try a plant based version. Have fun with it!

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