why make this recipe
Sweet Potato Taco Bowl is a delicious and healthy option for a quick meal. It combines the sweetness of roasted sweet potatoes with savory taco flavors, making it a favorite for both adults and kids. This bowl is not only filling but also packed with nutrients, making it a great choice for any day of the week. Plus, you can easily customize the toppings to suit your taste!
how to make Sweet Potato Taco Bowl
Ingredients:
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and 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 the oven to 425°F (220°C). Toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread them in a single layer on a sheet pan. Roast for 15 minutes, flip them over, and roast for another 10–15 minutes until they are golden and tender.
Cook Beef: In a skillet, brown the ground beef over medium heat. Once cooked through, add the taco seasoning and 2 tablespoons of water. Simmer for 2–3 minutes until the mixture thickens.
Assemble: Divide the roasted sweet potatoes into bowls. Top each bowl with the seasoned beef, pico de gallo, guacamole, and sour cream. You can also garnish with cilantro, lime wedges, or crumbled cheese if desired.
how to serve Sweet Potato Taco Bowl
Serve the Sweet Potato Taco Bowl warm. It makes a perfect lunch or dinner option. You can also let everyone build their own bowl by placing all the components on a table and allowing them to customize their toppings.
how to store Sweet Potato Taco Bowl
If you have leftovers, store them in an airtight container in the fridge. The sweet potatoes and beef can be stored separately to keep them fresh. They will last for about 3-4 days. When ready to eat, simply reheat in the microwave or on the stovetop.
tips to make Sweet Potato Taco Bowl
- For a vegetarian option, substitute the ground beef with lentils or black beans.
- Make your own taco seasoning by mixing chili powder, cumin, garlic powder, and onion powder.
- Add some corn or black beans for extra texture and flavor.
variation
You can easily change up this recipe by using different proteins, such as chicken or plant-based meat. Feel free to experiment with different toppings like salsa, cheese, or jalapeños!
FAQs
1. Can I use regular potatoes instead of sweet potatoes?
Yes, you can use regular potatoes, but the flavor and texture will be different.
2. Is this recipe suitable for meal prep?
Absolutely! It’s perfect for meal prep. Just store the components separately and assemble when ready to eat.
3. Can I make this dish spicy?
Yes! You can add diced jalapeños or hot sauce to the beef for some extra heat.
Sweet Potato Taco Bowl
Ingredients
For the roasted sweet potatoes
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
For the taco filling
- ½ lb ground beef (or turkey/lentils) Substitute with lentils for vegetarian option.
- 1 tbsp taco seasoning Or use homemade seasoning.
Toppings
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alt.)
Instructions
Roast Sweet Potatoes
- Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper.
- Spread them in a single layer on a sheet pan. Roast for 15 minutes, flip them over, and roast for another 10–15 minutes until they are golden and tender.
Cook Beef
- In a skillet, brown the ground beef over medium heat. Once cooked through, add the taco seasoning and 2 tablespoons of water.
- Simmer for 2–3 minutes until the mixture thickens.
Assemble
- Divide the roasted sweet potatoes into bowls. Top each bowl with the seasoned beef, pico de gallo, guacamole, and sour cream.
- You can also garnish with cilantro, lime wedges, or crumbled cheese if desired.