Beef And Sweet Potato Taco Salad

Calories per serve: 494


  • 2 sweet potatoes, peeled and diced

  • 0.5 kg. lean ground beef mince

  • 1 capsicum, diced

  • 10 cherry tomatoes, halved

  • 1 avocado, sliced

  • 2 green onions, chopped

  • 6 cups mixed greens

  • Olive oil

  • 1 tbsp. coconut oil

  • 2 tbsp. chilli powder

  • 1 tbsp. paprika

  • 1/2 tbsp. cumin

  • 1/2 tbsp. dried oregano

  • 1 tsp. garlic powder

  • 1 tsp. onion powder

  • Fresh salsa (optional)

  • Sea salt and freshly ground black pepper


  1. Preheat oven to 200 C.

  2. In a large bowl, combine all the ingredients for the Mexican-style spices, season to taste and mix well.

  3. Toss the diced sweet potatoes with half the spice mixture and the olive oil.

  4. Place on a baking sheet and bake for 15 to 20 minutes.

  5. Melt coconut oil in a pan over medium-high heat and cook the beef until browned, about 6 to 8 minutes.

  6. 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.

  7. Add the mixed greens to a salad bowl and top with the baked sweet potatoes, ground beef, capsicum, cherry tomatoes, avocado and chopped green onions.

  8. Serve topped with fresh salsa if desired.

Recipe credit: Paleo Leap

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