Sweet Potato Taco Bowl

A warm and flavorful taco bowl made with roasted sweet potatoes, seasoned ground beef, and fresh toppings like pico de gallo and guacamole.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

For the sweet potatoes

1 large sweet potato, peeled + cubed Sweet potatoes bring a delightful sweetness and a nutritional powerhouse of vitamins.
1 tbsp olive oil Helps crisp sweet potatoes and adds healthy fats.
1 tsp smoked paprika Adds warm, smoky depth to the dish.
to taste Salt & pepper Enhances all the wonderful flavors.

For the beef filling

½ lb ground beef (or turkey/lentils) For the protein kick!
1 tbsp taco seasoning (or homemade) Store-bought or homemade blend.
2 tbsp water To add to the beef filling.

Toppings

½ cup pico de gallo Adds a burst of color and flavor.
¼ cup guacamole Creamy, dreamy addition.
2 tbsp sour cream (or dairy-free alternative) Cool contrast to the spicy bowl.

Method

Roast Sweet Potatoes

Preheat the oven to 425°F (220°C).
In a bowl, combine the cubed sweet potatoes, olive oil, smoked paprika, salt, and pepper. Toss to combine.
Spread sweet potatoes on a sheet pan in a single layer. Roast for 15 minutes.
Flip the sweet potatoes and roast for another 10-15 minutes until golden and tender.

Cook Beef

In a skillet over medium heat, add ground beef and cook until browned, breaking it into small pieces.
Add taco seasoning and water to the beef. Stir and let it simmer for 2-3 minutes until thickened.

Assemble

Divide roasted sweet potatoes into bowls.
Top with seasoned beef, pico de gallo, guacamole, and sour cream.
Garnish with fresh cilantro or lime wedges if desired.

Notes

You can prep the sweet potatoes and meat a day in advance. Leftovers can be used in quesadillas or breakfast scrambles. To freeze, let cool before placing in freezer-safe bags.