Sweet Potato and Pineapple Beef Bowl with Mango Avocado Salsa


  • 1 large sweet potato 

  • 3 T olive oil 

  • 1 pound of lean ground bison (or beef of choice) 

  • 1 8-oz can of crushed pineapple 

  • 1 teaspoon cumin

  • 1 teaspoon garlic powder

  • 1 teaspoon chili powder

  • 1 large mango, diced

  • 1 avocado, diced

  • 1 lime, juiced

  • ¼ cup cilantro

  • Salt

  • Tomato, diced 

  • Spinach

  • Hot sauce (if you like it spicy!)


  • Heat the oven to 400F.

  • Toss the sweet potatoes, 2 tablespoons olive oil, and ½ teaspoon salt together on a sheet pan. Roast for 15 minutes, flip the potatoes, then roast an additional 15 minutes or until golden brown and tender.

  • Heat 1 T olive oil in a large pan. Add the beef, stirring to break into chunks. Sprinkle with cumin, garlic powder, chile powder, and ½ teaspoon salt. Cook 5-8 minutes or until the beef is browned and cooked through. Drain any extra fat, then add the pineapple and stir to combine. Turn the heat to low until ready to serve.

  • Combine the mango, avocado, lime juice, tomato, cilantro, and salt in a large bowl. Stir to combine.

  • Place the spinach, pineapple beef, & sweet potatoes in a bowl. Top with the mango avocado salsa and hot sauce (and crushed red pepper, of course!)