Description
A delicious and versatile dish bringing together the rich flavors of sweet potatoes and savory taco ingredients, perfect for dinner or meal prep.
Ingredients
Scale
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt & pepper to taste
- ½ lb ground beef (or turkey/lentils)
- 1 tbsp taco seasoning (or homemade)
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast for 15 minutes, flip, and roast for another 10–15 minutes until golden and tender.
- In a skillet, brown the ground beef over medium heat. Once cooked, add the taco seasoning and 2 tablespoons of water. Simmer for 2–3 minutes until thickened.
- Divide the roasted sweet potatoes into bowls. Top each with cooked beef, pico de gallo, guacamole, and sour cream. Garnish as desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Sweet Potato, Taco Bowl, Healthy Dinner, Meal Prep, Gluten-Free