Sweet Potato Taco Bowl
This Sweet Potato Taco Bowl is a quick weeknight dinner featuring roasted sweet potatoes, seasoned ground beef, and fresh toppings for a fulfilling meal.
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.
Notes
Let bowls cool to room temp if storing. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave. Keep guacamole and sour cream separate for freshness.