Name: Sweet Potato Taco Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 large sweet potato, peeled and cubed (about 1–1¼ lb / 450–570 g); 1 tbsp olive oil; 1 tsp smoked paprika; Salt and freshly ground black pepper, to taste; ½ lb (225 g) ground beef (substitute ground turkey, chicken, or cooked lentils for vegetarian); 1 tbsp taco seasoning (store-bought or homemade); 2 tbsp water (to simmer with seasoning); ½ cup pico de gallo; ¼ cup guacamole; 2 tbsp sour cream (or dairy-free alternative); Optional garnishes: Fresh cilantro, chopped; Lime wedges; Crumbled queso fresco or shredded cheddar; Sliced jalapeño or a drizzle of hot sauce

Description

A cozy yet bright Sweet Potato Taco Bowl featuring roasted sweet potatoes, savory spiced beef (or lentils), and creamy guacamole, perfect for any meal.

Ingredients

Scale

1 large sweet potato, peeled and cubed (about 1–1¼ lb / 450–570 g)
1 tbsp olive oil
1 tsp smoked paprika
Salt and freshly ground black pepper, to taste
½ lb (225 g) ground beef (substitute ground turkey, chicken, or cooked lentils for vegetarian)
1 tbsp taco seasoning (store-bought or homemade)
2 tbsp water (to simmer with seasoning)
½ cup pico de gallo
¼ cup guacamole
2 tbsp sour cream (or dairy-free alternative)
Optional garnishes: Fresh cilantro, chopped; Lime wedges; Crumbled queso fresco or shredded cheddar; Sliced jalapeño or a drizzle of hot sauce

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it.
Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread in a single layer on the sheet pan.
Roast sweet potatoes for 15 minutes. Flip or shake the pan, then roast another 10-15 minutes until golden and tender.
While potatoes roast, heat a skillet over medium heat. Add ground beef, breaking it up with a spatula, and cook until browned, about 6-8 minutes.
Drain excess fat if desired. Stir in taco seasoning and 2 tbsp of water, simmer for 2-3 minutes until sauce thickens.
Assemble bowls: divide roasted sweet potatoes between two bowls. Top with seasoned beef, pico de gallo, guacamole, and sour cream.
Garnish with cilantro, lime wedges, and optional toppings. Serve immediately.

Notes

This dish is flexible. For a vegetarian option, replace beef with lentils or beans. Customize toppings to suit your preference.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 8g
Sodium: 700mg
Fat: 32g
Saturated Fat: 9g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 32g
Cholesterol: 70mg