why make this recipe
Sweet Potato Taco Bowl is a flavorful and healthy dish that brings together the sweetness of roasted sweet potatoes and the savory taste of seasoned meat. This recipe is great for busy weeknights as it’s simple to make and can be customized with your favorite toppings. Plus, it’s colorful and fun to eat!
how to make Sweet Potato Taco Bowl
Ingredients :
- 1 large sweet potato, peeled + 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 alt.)
Directions :
Roast Sweet Potatoes: Preheat oven to 425°F (220°C). Toss sweet potato with oil, paprika, salt, and pepper. Spread in a single layer on a sheet pan. Roast for 15 minutes, flip, and roast another 10–15 minutes until golden and tender.
Cook Beef: In a skillet, brown beef over medium heat. Once cooked through, add taco seasoning and 2 tablespoons of water. Simmer for 2–3 minutes until thickened.
Assemble: Divide sweet potatoes into bowls. Top with beef, pico de gallo, guacamole, and sour cream. Garnish with cilantro, lime wedges, or crumbled cheese if desired.
how to serve Sweet Potato Taco Bowl
Serve the Sweet Potato Taco Bowl warm. You can enjoy it right away or let it cool for a few minutes. It’s perfect for lunch, dinner, or even a gathering with friends.
how to store Sweet Potato Taco Bowl
If you have leftovers, you can store them in an airtight container in the fridge. They will stay good for about 3 days. When you’re ready to eat, simply reheat in the microwave or on the stove.
tips to make Sweet Potato Taco Bowl
- For extra flavor, try adding black beans or corn to the bowl.
- You can use any type of protein, like shredded chicken or tofu, instead of ground beef.
- Adjust the spice level by adding your favorite hot sauce or chili peppers.
variation
You can make a vegetarian version by replacing the meat with lentils or chickpeas. Feel free to change up the toppings based on what you love!
FAQs
1. Can I use other vegetables in the Sweet Potato Taco Bowl?
Yes, you can add bell peppers, onions, or even zucchini to the bowl for more nutrition and flavor.
2. Is this recipe gluten-free?
Yes, as long as you use gluten-free taco seasoning, this dish is gluten-free.
3. Can I meal prep Sweet Potato Taco Bowls?
Absolutely! Just roast the sweet potatoes and cook the meat ahead of time. Store everything separately and assemble when you’re ready to eat.
Sweet Potato Taco Bowl
Ingredients
Method
- Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper.
- Spread the sweet potato mixture in a single layer on a sheet pan and roast for 15 minutes.
- Flip the sweet potatoes and roast for an additional 10–15 minutes until golden and tender.
- In a skillet, brown the ground beef over medium heat.
- Once the beef is cooked through, add taco seasoning and 2 tablespoons of water to the skillet.
- Simmer for 2–3 minutes until the mixture thickens.
- Divide roasted sweet potatoes into bowls.
- Top each bowl with the cooked beef, pico de gallo, guacamole, and sour cream.
- Garnish with cilantro, lime wedges, or crumbled cheese if desired.