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Sweet Potato Taco Bowl

A delightful, nutritious meal combining the flavors of tacos with sweet potatoes, perfect for quick weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Sweet Potatoes
  • 1 large sweet potato, peeled and cubed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt & pepper to taste
Meat Option
  • ½ lb ground beef (or turkey/lentils)
  • 1 tbsp taco seasoning or homemade
Toppings
  • ½ cup pico de gallo
  • ¼ cup guacamole
  • 2 tbsp sour cream or dairy-free alternative

Method
 

Roasting Sweet Potatoes
  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper.
  3. Spread the sweet potatoes in a single layer on a sheet pan and roast for 15 minutes.
  4. Flip the pieces and roast for another 10 to 15 minutes until golden and tender.
Cooking the Beef
  1. In a skillet, brown the ground beef over medium heat.
  2. Once cooked through, add the taco seasoning and 2 tablespoons of water.
  3. Let it simmer for 2 to 3 minutes until it thickens.
Assembling the Bowl
  1. Divide the roasted sweet potatoes into bowls.
  2. Top with the cooked beef, pico de gallo, guacamole, and sour cream.
  3. Garnish with cilantro, lime wedges, or crumbled cheese if desired.

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in a microwave or skillet until warmed through. Extra toppings can include shredded lettuce, diced onions, or jalapeños for added flavor.