Tex-Mex Beef & Sweet Potato Bowl

• 2  - sweet potatoes
• 1 teaspoon - light cooking spray
• ½  - red onion
• 1 pound - lean ground beef
• 3 cloves - garlic
• ¼ cup - chicken broth
• ¼ cup - fire-roasted diced tomatoes
• ½ cup - pepper jack cheese
• 1 teaspoon - chili powder
• 1 teaspoon - smoked paprika
• ½ teaspoon - cinnamon
• 1 teaspoon - salt
• ⅛  - For the Chipotle Yogurt Sauce
• ½ cup - non-fat Greek yogurt
• 1 tablespoon - lime juice
• 1 teaspoon - honey
• 1 teaspoon - adobo sauce
• ½ teaspoon - smoked paprika
• ⅛  - Salt and pepper

Instructions

1. Preheat oven to 425°F (220°C). Spread cubed sweet potatoes on a baking sheet and spray with cooking spray. Roast for 20–25 minutes, or until golden and tender.
2. In a skillet over medium heat, cook diced red onion until softened. Add ground beef and garlic; cook until beef is browned and crumbled.
3. Add chicken broth, fire-roasted tomatoes, chili powder, paprika, cinnamon, and salt. Simmer for 5–7 minutes until liquid is mostly reduced.
4. While the beef cooks, stir together Greek yogurt, lime juice, honey, adobo sauce, smoked paprika, salt, and pepper to make the chipotle sauce.
5. Assemble each bowl with a base of roasted sweet potatoes, then top with beef mixture and shredded pepper jack cheese.
6. Drizzle with chipotle yogurt sauce and serve warm or store in containers for meal prep.