why make this recipe
Sweet Potato Taco Bowl is a delightful, nutritious meal that combines the flavors of tacos with the sweet and hearty goodness of sweet potatoes. It is easy to make and perfect for a quick weeknight dinner or a meal prep option. This bowl is a crowd-pleaser, offering a good mix of protein, healthy fats, and vitamins. Plus, it allows for customization; you can adjust 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 & 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 alternative)
Directions:
Roast 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, then flip the pieces and roast for another 10 to 15 minutes until they are golden and tender.
Cook Beef: In a skillet, brown the ground beef over medium heat. Once it is cooked through, add the taco seasoning and 2 tablespoons of water. Let it simmer for 2 to 3 minutes until it thickens.
Assemble: Divide the roasted sweet potatoes into bowls. Top with the cooked beef, pico de gallo, guacamole, and sour cream. If desired, garnish with cilantro, lime wedges, or crumbled cheese.
how to serve Sweet Potato Taco Bowl
Serve Sweet Potato Taco Bowls warm. You can offer additional toppings like shredded lettuce, diced onions, or jalapeños for those who want an extra kick. These bowls are great as a main dish and can be paired with tortilla chips or a side salad.
how to store Sweet Potato Taco Bowl
Store any leftovers in an airtight container in the refrigerator. The sweet potatoes and meat will stay good for about 3 to 4 days. To reheat, simply microwave or heat them in a skillet until warmed through.
tips to make Sweet Potato Taco Bowl
- Make your own taco seasoning: Combine chili powder, cumin, garlic powder, onion powder, and a touch of salt for a homemade twist.
- Extra veggies: Add bell peppers, onions, or corn to the skillet when cooking the beef for extra flavor and nutrition.
- Vegan option: Substitute the beef with lentils or black beans for a delicious vegetarian meal.
variation
You can switch up the protein in this taco bowl. Feel free to use shredded chicken, turkey, or a plant-based meat alternative if you prefer. Also, try different toppings like salsa verde, diced avocados, or fresh corn.
FAQs
Q1: Can I use regular potatoes instead of sweet potatoes?
A1: Yes, you can substitute regular potatoes, but the flavor and texture will change slightly.
Q2: Is this recipe gluten-free?
A2: Yes, as long as you use gluten-free taco seasoning, this recipe is gluten-free.
Q3: Can I make this recipe ahead of time?
A3: Yes, you can prepare the sweet potatoes and meat in advance. Assemble the bowls just before serving to keep everything fresh.
Sweet Potato Taco Bowl
Ingredients
Method
- 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 and roast for 15 minutes.
- Flip the pieces and roast for another 10 to 15 minutes until golden and tender.
- 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 to 3 minutes until it thickens.
- Divide the roasted sweet potatoes into bowls.
- Top with the cooked beef, pico de gallo, guacamole, and sour cream.
- Garnish with cilantro, lime wedges, or crumbled cheese if desired.