Description
A vibrant and nutritious Sweet Potato Taco Bowl that’s perfect for busy weeknights, featuring roasted sweet potatoes, seasoned beef, and fresh toppings.
Ingredients
Scale
- 1 large sweet potato, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- ½ pound ground beef (or ground turkey or lentils)
- 1 tablespoon taco seasoning
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tablespoons sour cream (or dairy-free alternative)
Instructions
- Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 15 minutes. Flip and roast for another 10–15 minutes until golden and tender.
- In a large skillet over medium heat, brown the ground beef until cooked through. Drain excess fat, then add taco seasoning and 2 tablespoons of water. Simmer for 2–3 minutes until thickened.
- Divide the roasted sweet potatoes into bowls. Layer cooked beef, pico de gallo, guacamole, and drizzle with sour cream. Garnish with cilantro or lime wedges if desired.
Notes
Customize with fresh toppings like cilantro, lime wedges, and crumbled cheese. For meal prep, prepare larger batches of roasted sweet potatoes and cooked meat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 40mg
Keywords: Sweet Potato Taco Bowl, vegetarian, quick dinner, healthy meal, family-friendly