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Cheesy Taco Beef and Kale Bowls with Spiralized Sweet Potatoes

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • Divide the sweet potato noodles, kale, and beef into bowls. Top with avocado and garnish with scallions, if using.