Sweet Potato Taco Bowl
A delicious and healthy meal featuring roasted sweet potatoes, seasoned beef, and fresh toppings, perfect for any time of the day.
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.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for 3-4 days. You can reheat them in the microwave or on the stovetop until warmed through. Customize toppings as desired!