Cheesy Taco Beef and Kale Bowls with Spiralized Sweet Potatoes

gluten freemeat & poultry
Cheesy Taco Beef and Kale Bowls with Spiralized Sweet Potatoes

Taco seasoned ground beef mixed with shredded cheddar cheese served over sweet potato noodles, kale, and avocado. This hearty, nutritious beef bowl is meal prep friendly and flavor packed! 

Cheesy Taco Beef and Kale Bowls with Spiralized Sweet Potatoes

Every once in a while, when I’m out at an Italian spot known for their meatballs, I’ll order the meatballs. I don’t think twice about it (eating beef.) Outside of that, I don’t eat beef. There are many reasons why I choose to only occasionally eat beef, but there are no foods on the never list, because I live a life free of restrictions like that.

Of course, there are foods that I’ll never keep in my household, but that doesn’t mean that I won’t enjoy them outside the home. For me, my home is a place that inspires me to be happy and healthy. Thus, I only stock my pantry and fridge with foods that make me feel my best, since I’m home the most!

However, since I’ve started cooking all of Luca’s meals, I’ve been trying to give him a variety of foods and expose him to all types of foods and flavors. Lately, I’ve been finding ways to give him more meats, since it doesn’t come naturally in my personal meal prep each week.

Cheesy Taco Beef and Kale Bowls with Spiralized Sweet Potatoes

I wanted to “test” beef out on him – would he like it? I can usually tell within the first 3 seconds if he’s going to like the food. And the verdict is out – he loved it!

The ground beef is seasoned with my homemade taco seasoning (in the recipe!), some broth, and of course, some shredded cheese. This gives the bowl a sauce-like consistency. Every bite is full of flavor, texture, and nutrients!

If you’re like me and don’t eat much beef, try these bowls with ground turkey! They’re kid and adult friendly!

Cheesy Taco Beef and Kale Bowls with Spiralized Sweet Potatoes

Watch our video to learn how to spiralize a sweet potato using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Serves 4 bowls

Cheesy Taco Beef and Kale Bowls with Spiralized Sweet Potatoes

Taco seasoned ground beef mixed with shredded cheddar cheese served over sweet potato noodles, kale, and avocado. This hearty, nutritious beef bowl is meal prep friendly and flavor packed! 

Every once in a while, when I'm out at an Italian spot known for their meatballs, I'll order the meatballs. I don't...

15 minPrep Time

25 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 medium sweet potatoes, peeled, Blade D, noodles trimmed
  • salt and pepper
  • 4 cups chopped curly kale
  • 1 small white onion, diced
  • 1/2 diced green bell pepper
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 pound lean ground beef
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon dried oregano
  • ¼ teaspoon onion powder
  • ½ teaspoon cumin
  • ¼ cup broth (beef or chicken)
  • ½ cup shredded cheddar cheese
  • 1 large avocado, pitted, peeled, and sliced
  • optional to garnish: sliced scallions

Instructions

  1. Heat half of the oil in a large skillet over medium heat. Once oil is shimmering, add the sweet potato noodles and season with salt and pepper. Cook, tossing frequently, until wilted and cooked through, about 5 minutes. Set aside into a plate or bowl and cover to keep warm.
  2. To the same skillet used to cook the sweet potato, add in the kale, season with salt and pepper, and let cook until wilted, about 5 minutes. Set aside into a plate or bowl and cover to keep warm.
  3. Add the remaining olive oil into the same skillet and add the onion, green pepper and garlic. Cook for 3-4 minutes, stirring frequently, until vegetables begin to soften. Add the tomato paste and stir to coat.
  4. Push the veggies to the side of the skillet and add in the beef. Break up with a wooden spoon and crumble the beef. Season with cayenne, chili powder, paprika, oregano, onion powder, cumin, and season with salt. Cook for 7 minutes or until beef is cooked through. Once the beef is cooked through, combine with the vegetable mixture. Add the broth and let cook for 2-3 minutes to thicken. Stir in the cheese and remove from heat.
  5. Divide the sweet potato noodles, kale, and beef into bowls. Top with avocado and garnish with scallions, if using.
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Cheesy Taco Beef and Kale Bowls with Spiralized Sweet Potatoes

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15 comments

Anonymous says:
there's no cheese listed in the ingredients
Carly Glazer says:
Thank you! The cheese has been added!
Anonymous says:
Can you please post type of cheese and amount? Thanks!
click here says:
Can you please post type of cheese and amount? Thanks!
Carly Glazer says:
Hi! This has all been added to the recipe!
Kerry Wendelburg says:
Yes, please post the cheese amounts! Thank you!
Carly Glazer says:
Hi Kerry! The cheese has been added! Thanks for calling this out!
Stephanie says:
Thanks for this! I haven't eaten much red meat for a lot of years, but recently I was diagnosed as anemic, so I'm eating it more, as well as trying to eat more leafy greens. So this is perfect!
Pam says:
So confused... does the nutritional information include cheese? I don't see cheese in the recipe.
Carly Glazer says:
Hi Pam! Cheese has been added to this recipe!
Hello everyone, it's my first go to see at this site, and article is really fruitful for me, keep up posting these types of posts.
Thank you Carly Glazer, I found it incredible.
cori branco says:
I made this tonight. I used a purple sweet potato and made the beef extra spicy with a friend’s homemade Indian spice blend. Great recipe!!
Carly Glazer says:
Hi Cori! Sounds delicious! SO happy it was enjoyed!

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