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Sweet Potato Taco Bowl

A flavorful and healthy dish combining roasted sweet potatoes and seasoned meat, perfect for busy weeknights and customizable with your favorite toppings.
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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, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 1 large sweet potato, peeled + cubed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt & pepper to taste
For the Meat
  • ½ lb ground beef (or turkey/lentils) You can substitute with any preferred protein.
  • 1 tbsp taco seasoning Use homemade if preferred (see tip for recipe).
For Toppings
  • ½ cup pico de gallo
  • ¼ cup guacamole
  • 2 tbsp sour cream (or dairy-free alternative)

Method
 

Roast Sweet Potatoes
  1. Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper.
  2. Spread the sweet potato mixture in a single layer on a sheet pan and roast for 15 minutes.
  3. Flip the sweet potatoes and roast for an additional 10–15 minutes until golden and tender.
Cook Beef
  1. In a skillet, brown the ground beef over medium heat.
  2. Once the beef is cooked through, add taco seasoning and 2 tablespoons of water to the skillet.
  3. Simmer for 2–3 minutes until the mixture thickens.
Assemble
  1. Divide roasted sweet potatoes into bowls.
  2. Top each bowl with the cooked beef, pico de gallo, guacamole, and sour cream.
  3. Garnish with cilantro, lime wedges, or crumbled cheese if desired.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove before serving. Experiment with additional toppings like black beans or corn for extra flavor. Vegetarian options include lentils or chickpeas as meat substitutes.