Sweet Potato Taco Bowl
A flavorful and nutritious dish featuring roasted sweet potatoes, seasoned ground beef (or turkey/lentils), and topped with fresh pico de gallo, creamy guacamole, and sour cream.
Ingredients
For the Sweet Potato Base
- 1 large sweet potato, peeled + cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt & pepper to taste
For the Protein
- ½ lb ground beef (or turkey/lentils) Can substitute with turkey or lentils for a lighter or vegetarian option.
- 1 tbsp taco seasoning Homemade taco seasoning is an option.
For Toppings
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative) Choose a dairy-free option if desired.
Instructions
Roast Sweet Potatoes
- Preheat oven to 425°F (220°C). Toss the sweet potato with olive oil, smoked paprika, salt, and pepper.
- Spread the sweet potato 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 is cooked through, add the taco seasoning and 2 tablespoons of water.
- Simmer for 2–3 minutes until the mixture thickens.
Assemble
- Divide the roasted sweet potatoes into bowls. Top them with the cooked beef, pico de gallo, guacamole, and sour cream.
- Garnish with cilantro, lime wedges, or crumbled cheese if desired.
Notes
For a spicier kick, consider adding sliced jalapeños or a dash of hot sauce. If making this dish vegan, substitute the beef with lentils or black beans and use dairy-free sour cream. Feel free to experiment with toppings such as shredded lettuce, diced tomatoes, or different types of cheese.