why make this recipe
This bowl is simple, full of flavor, and moves fast. It mixes sweet roasted potato with savory beef and fresh toppings. You get a warm, filling meal that feels like a treat but is easy to make.
introduction
This Sweet Potato Taco Bowl is a quick weeknight dinner. Roast sweet potatoes until tender. Cook seasoned ground meat. Put them in a bowl with pico, guac, and sour cream. For other sweet potato ideas, see sweet potato pie tips.
how to make Sweet Potato Taco Bowl
Make the bowls in three steps: roast sweet potatoes, cook beef, then assemble. Roast gives a soft, slightly sweet base. Seasoned beef adds savory bite. Top with fresh pico and creamy guac for balance. For more baking and bowl ideas, check other sweet potato recipes.
Ingredients :
- 1 large sweet potato, peeled + cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt & pepper to taste
- ½ lb ground beef (or turkey/lentils)
- 1 tbsp taco seasoning (or homemade: see tip!)
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alt.)
Directions :
- Roast Sweet Potatoes: Preheat oven to 425°F (220°C). Toss sweet potato with oil, paprika, salt, and pepper. Spread in a single layer on a sheet pan. Roast for 15 mins, flip, and roast another 10–15 mins until golden and tender.
- Cook Beef: In a skillet, brown beef over medium heat. Once cooked through, add taco seasoning + 2 tbsp water. Simmer 2–3 mins until thickened.
- Assemble: Divide sweet potatoes into bowls. Top with beef, pico, guac, and sour cream. Garnish with cilantro, lime wedges, or crumbled cheese if desired.
how to serve Sweet Potato Taco Bowl
Serve warm in a bowl. Add lime wedges on the side for extra brightness. You can also serve with chips or a simple salad. For a hearty bread-presentation idea, see a bread bowl meal for inspiration.
how to store Sweet Potato Taco Bowl
Let bowls cool to room temp. Put in an airtight container. Store in the fridge for up to 3 days. Reheat in the oven or microwave. Keep guacamole and sour cream separate if you want them fresh longer.
tips to make Sweet Potato Taco Bowl
- Cut sweet potato into even cubes so they cook the same.
- Don’t crowd the pan; roast in a single layer for best browning.
- Use turkey or lentils for a lighter, plant-forward option.
- Warm the bowl or plate before serving to keep food hot.
variation (if any)
- Use black beans instead of beef for a vegetarian bowl.
- Add roasted corn or bell peppers for more texture.
- Swap smoked paprika for chili powder for a different spice profile.
- Top with shredded cheese or pickled onions.
FAQs
Q: Can I make this vegan?
A: Yes. Use lentils or a plant meat, and replace sour cream with a dairy-free option.
Q: Can I roast the sweet potato ahead?
A: Yes. Roast ahead and store in the fridge. Reheat before assembling.
Q: How can I make taco seasoning at home?
A: Mix chili powder, cumin, paprika, garlic powder, onion powder, salt, and a pinch of cayenne. Use about 1 tbsp total.
Q: Can I freeze leftovers?
A: You can freeze the cooked beef or roasted sweet potatoes separately, but guac and sour cream do not freeze well.
Conclusion
For more versions and ideas, see the full recipe at Sweet Potato Taco Bowl – My Kitchen Love. If you want another take on sweet potato bowls, try Sweet Potato Bowl – Chelsea’s Messy Apron. For a trending high-protein beef option with sweet potato, read Viral High-Protein Beef Taco Bowls with Sweet Potato recipe.
Sweet Potato Taco Bowl
Ingredients
For the Sweet Potatoes
- 1 large sweet potato, peeled + cubed Cut into even cubes for even cooking.
- 1 tbsp olive oil
- 1 tsp smoked paprika Can substitute with chili powder.
- Salt & pepper to taste
For the Taco Filling
- ½ lb ground beef (or turkey/lentils) Choose turkey or lentils for a lighter option.
- 1 tbsp taco seasoning Homemade option available.
- 2 tbsp water To help the seasoning blend.
Toppings
- ½ cup pico de gallo
- ¼ cup guacamole Can use a dairy-free alternative for sour cream.
- 2 tbsp sour cream
Instructions
Roasting Sweet Potatoes
- Preheat oven to 425°F (220°C).
- Toss sweet potato with olive oil, smoked paprika, salt, and pepper.
- Spread in a single layer on a sheet pan and roast for 15 mins, then flip and roast another 10–15 mins until golden and tender.
Cooking Beef
- In a skillet, brown the ground beef over medium heat.
- Once cooked through, add taco seasoning and 2 tbsp of water. Simmer for 2–3 mins until thickened.
Assembling Bowls
- Divide the roasted sweet potatoes into bowls.
- Top with cooked beef, pico de gallo, guacamole, and sour cream.
- Garnish with cilantro, lime wedges, or crumbled cheese if desired.
