Sweet Potato Taco Bowl
A vibrant and flavorful dish blending roasted sweet potatoes with savory beef and zesty toppings, perfect for quick meals with easy cleanup.
Ingredients
Main Ingredients
- 1 large sweet potato, peeled + cubed For roasting
- 1 tbsp olive oil For tossing sweet potatoes
- 1 tsp smoked paprika For seasoning sweet potatoes
- to taste Salt & pepper For seasoning
- 0.5 lb ground beef (or turkey/lentils) For the protein base
- 1 tbsp taco seasoning Store-bought or homemade
Toppings
- 0.5 cup pico de gallo Fresh salsa for topping
- 0.25 cup guacamole For creaminess
- 2 tbsp sour cream Or dairy-free alternative
Instructions
Roast Sweet Potatoes
- Preheat your oven to 425°F (220°C). Toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper.
- Spread them out in a single layer on a sheet pan. Roast for 15 minutes.
- Flip the potatoes and roast another 10–15 minutes until golden and tender.
Cook Beef
- In a skillet over medium heat, brown the ground beef (or turkey/lentils).
- Once cooked through, stir in the taco seasoning and 2 tablespoons of water.
- Let it simmer for 2–3 minutes until it thickens nicely.
Assemble
- Grab some bowls and divide the roasted sweet potatoes among them.
- Top with beef, pico de gallo, guacamole, and sour cream.
- Feel free to garnish with fresh cilantro, lime wedges, or crumbled cheese for that extra zing!
Notes
For extra flavor, let the sweet potatoes roast a little longer for perfect caramelization. This dish can also be served with tortilla chips or sautéed veggies.