Place a skillet over medium heat, and brown ground beef until completely cooked.
Add taco seasoning, black beans, red onion and water to the skillet. Mix together and simmer on low for 5 minutes.
While ground beef is cooking, spiralize sweet potatoes.
For crispier sweet potato noodle bowls: Preheat oven to 425 degrees while ground beef is cooking. Toss noodles in just a swirl of EVOO (maybe one tablespoon), salt and pepper to taste, and cook on a baking sheet for 12 minutes. Broil on high additional 3 minutes or so.
For softer sweet potato noodle bowls: After simmering ground beef with taco seasoning, add sweet potato noodles to the same skillet with a swirl of EVOO and another 1/4 cup water. Cook on low about 7–10 minutes until sweet potato noodles are soft. You may need a kettle/larger skillet than normal for this.
Take it to the next level: Serve with black bean puree on the bottom! To make puree, blend additional cup of black beans with 1/4–1/2 cup of water to the correct consistency with an extra teaspoon of taco seasoning.
Nutrition facts based on 4 servings of recipe with no black bean puree. To be fair, I'd say this recipe lasted us closer to 6 servings, but included avocado, Greek yogurt and black bean puree as well.
Serving Size1 bowl
Amount Per Serving
% Daily Value
Total Fat13 g
Saturated Fat5 g
Unsaturated Fat4 g
Trans Fat1 g
Total Carbohydrates45 g
Dietary Fiber10 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Slim Sanity at https://slimsanity.com/sweet-potato-noodle-taco-bowls/