Why Make This Recipe
Sweet Potato Taco Bowl is a delicious and healthy meal that is perfect for any time of the day. Packed with nutritious ingredients like sweet potatoes and lean meat, it offers a great balance of flavors and textures. Plus, it’s easy to prepare, making it a fantastic choice for busy weeknights or meal prep.
How to Make Sweet Potato Taco Bowl
Ingredients:
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and 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). Toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread them in a single layer on a sheet pan. Roast for 15 minutes, flip them, and roast for another 10–15 minutes until they are golden and tender.
- Cook Beef: In a skillet, brown the ground beef over medium heat. Once it’s cooked through, add the taco seasoning along with 2 tablespoons of water. Let it simmer for 2–3 minutes until it thickens.
- Assemble: Divide the roasted sweet potatoes into bowls. Top each bowl with the seasoned 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, with additional toppings on the side. You can add fresh lime, extra guacamole, or a sprinkle of cheese to suit your taste. It’s a complete meal that guests will love, and it’s also perfect for a family dinner.
How to Store Sweet Potato Taco Bowl
If you have leftovers, store them in an airtight container in the refrigerator. They should be eaten within 3-4 days for the best flavor and freshness. You can reheat them in the microwave or on the stovetop until warmed through.
Tips to Make Sweet Potato Taco Bowl
- If you prefer a vegetarian option, substitute the ground beef with lentils or black beans.
- Feel free to customize your toppings! Add corn, jalapeños, or shredded lettuce for extra crunch.
- Make your own taco seasoning by combining chili powder, cumin, garlic powder, and oregano for a fresh flavor.
Variation
You can easily switch up this recipe by using quinoa or brown rice as a base instead of sweet potatoes. This can add a different texture and taste to the bowl.
FAQs
1. Can I make this recipe ahead of time?
Yes! You can roast the sweet potatoes and cook the beef ahead of time. Just store them in the fridge and assemble the bowls when you’re ready to serve.
2. Is this recipe gluten-free?
Yes, this recipe is gluten-free as all the ingredients do not contain gluten. Just make sure to check your taco seasoning for any gluten ingredients.
3. Can I freeze this dish?
Yes, you can freeze the cooked components separately. Just make sure to freeze them in airtight containers. Reheat thoroughly before serving.
Sweet Potato Taco Bowl
Ingredients
For the Sweet Potatoes
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
For the Beef
- ½ lb ground beef (or turkey/lentils) For a vegetarian option, substitute with lentils or black beans.
- 1 tbsp taco seasoning Can use homemade seasoning; see tips.
- 2 tbsp water
For Toppings
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
Instructions
Roasting Sweet Potatoes
- Preheat the oven to 425°F (220°C).
- Toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper.
- Spread them in a single layer on a sheet pan.
- Roast for 15 minutes, flip them, and roast for another 10-15 minutes until they are golden and tender.
Cooking the Beef
- In a skillet, brown the ground beef over medium heat.
- Once it’s cooked through, add the taco seasoning along with 2 tablespoons of water.
- Let it simmer for 2-3 minutes until it thickens.
Assembling the Bowls
- Divide the roasted sweet potatoes into bowls.
- Top each bowl with the seasoned beef, pico de gallo, guacamole, and sour cream.
- Garnish with cilantro, lime wedges, or crumbled cheese if desired.