Sweet Potato Taco Bowl
A delicious and healthy meal combining sweet potatoes and protein, perfect for taco lovers seeking a filling, customizable dish.
Ingredients
Roasted Sweet Potatoes
- 1 large sweet potato, peeled and cubed Good source of vitamins.
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
Protein Filling
- ½ lb ground beef (or turkey/lentils) Substitute with lentils for vegetarian option.
- 1 tbsp taco seasoning Use homemade for adjustable spice.
Toppings
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
Instructions
Roasting the Sweet Potatoes
- Preheat the oven to 425°F (220°C).
- In a bowl, toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper.
- Spread the sweet potatoes in a single layer on a sheet pan.
- Roast for 15 minutes, flip them, and roast for another 10-15 minutes until they are golden and tender.
Cooking the Protein
- In a skillet, brown the ground beef over medium heat.
- Once cooked through, add the taco seasoning and 2 tablespoons of water.
- Let it simmer for 2-3 minutes until thickened.
Assembling the Bowls
- Divide the roasted sweet potatoes into bowls.
- Top each bowl with the cooked beef, pico de gallo, guacamole, and sour cream.
- Add cilantro, lime wedges, or crumbled cheese if desired.
Notes
For extra flavor, try adding lime juice to sweet potatoes before roasting. Store leftovers in an airtight container for about 3 days.