Sweet Potato Taco Bowl
A delicious and healthy Sweet Potato Taco Bowl featuring roasted sweet potatoes and savory taco flavors, perfect for a customizable meal any day of the week.
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.
Notes
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. Store leftovers in an airtight container in the fridge for 3-4 days.