Description
A hearty and nutritious Sweet Potato Taco Bowl featuring roasted sweet potatoes, seasoned beef, and vibrant toppings for a satisfying weeknight meal.
Ingredients
Scale
- 1 large sweet potato, peeled and cubed (about 1–1.5 cups)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- ½ lb (225 g) ground beef (or ground turkey or cooked lentils for a vegetarian option)
- 1 tbsp taco seasoning
- 2 tbsp water
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
- Optional garnish: Fresh cilantro leaves, lime wedges, crumbled queso fresco or shredded cheddar, pickled jalapeños
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the cubed sweet potato with olive oil, smoked paprika, and a pinch of salt and pepper until evenly coated.
- Spread in a single layer on a rimmed baking sheet and roast for 15 minutes; flip the cubes and roast for another 10–15 minutes until golden and tender.
- While the sweet potatoes roast, heat a skillet over medium heat; add the ground beef and cook until browned, about 6–8 minutes.
- Stir in the taco seasoning and 2 tbsp of water, reduce heat and simmer for 2–3 minutes until the sauce slightly thickens.
- Divide the roasted sweet potatoes between two bowls.
- Top each bowl with half the cooked beef, ¼ cup pico de gallo, 2 tbsp guacamole, and 1 tbsp sour cream.
- Garnish with cilantro, lime wedges, and cheese if using.
- Squeeze lime juice over the bowls right before eating for added brightness.
Notes
You can swap proteins and customize the toppings as desired. For a vegan option, use lentils or seasoned tempeh.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 525
- Sugar: 7g
- Sodium: 725mg
- Fat: 36g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 60mg