fbpx

Featured

Beef and Sweet Potato Taco Salad

By Jason Fung, MD

Beef and Sweet Potato Taco Salad

No matter what the weather, a taco salad fits every occasion, so long as you are hungry for a spicy Mexican-inspired dish. And who isn’t? Recipe from Paleo Leap
Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Course Dinners + Mains
Cuisine American
Servings 4
Calories 570 kcal

Ingredients
  

  • 2 sweet potatoes peeled and diced
  • 1 lb ground beef
  • 1 bell pepper diced
  • 1 avocado sliced
  • 2 green onions chopped
  • 6 cups mixed greens
  • olive oil
  • 1 tbsp cooking fat
  • 2 tbsp chili powder
  • 1 tbsp paprika
  • 1/2 tbsp cumin
  • 1/2 tbsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salsa (optional)
  • salt
  • pepper

Instructions
 

  • Preheat oven to 400 F.
  • In a large bowl, combine all the ingredients for the Mexican-style spices, season to taste and mix well.
  • Toss the diced sweet potatoes with half the spice mixture and the olive oil.
  • Place on a baking sheet and bake for 15 to 20 minutes.
  • Melt cooking fat in a skillet over medium-high heat and cook the beef until browned, about 6 to 8 minutes.
  • Sprinkle the remaining spices on the beef, stir everything and cook for another 2 to 3 minutes; add 1/4 cup water if the meat is too dry.
  • Add the mixed greens to a salad bowl and top with the baked sweet potatoes, ground beef, bell pepper, grape tomatoes, avocado and chopped green onions.
  • Serve topped with fresh salsa if desired.

Nutrition

Nutrition Facts
Beef and Sweet Potato Taco Salad
Amount per Serving
Calories
570
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
12
g
75
%
Cholesterol
 
84
mg
28
%
Sodium
 
233
mg
10
%
Potassium
 
1214
mg
35
%
Carbohydrates
 
35
g
12
%
Fiber
 
10
g
42
%
Sugar
 
7
g
8
%
Protein
 
24
g
48
%
Vitamin A
 
19079
IU
382
%
Vitamin C
 
65
mg
79
%
Calcium
 
103
mg
10
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

Share this article with a friend

More articles you might enjoy…

MORE BLOGS