Description
A delightful and customizable dish featuring roasted sweet potatoes and seasoned meat, perfect for both adults and kids.
Ingredients
Scale
- 4 cups Sweet Potatoes, cubed
- 2 tablespoons Olive Oil (or avocado oil)
- 1 teaspoon Smoked Paprika (or regular paprika)
- to taste Salt
- to taste Pepper
- 1 pound Ground Beef (or turkey, chicken, or black beans)
- 2 tablespoons Taco Seasoning
- 1 cup Pico de Gallo, diced
- 1 cup Guacamole, mashed avocado with lime juice
- 1/2 cup Sour Cream (or Greek yogurt)
- to taste Optional Toppings (crumbled cheese, lime wedges, tortilla chips)
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them out on a baking sheet.
- Roast the sweet potatoes in the preheated oven for 25-30 minutes or until tender and slightly crispy.
- While the potatoes roast, heat a skillet over medium heat. Add ground beef (or your choice of protein) and cook until browned. Drain any excess fat.
- Sprinkle taco seasoning over the cooked meat. Stir to combine and add a splash of water if needed. Cook for another 2-3 minutes.
- Prepare your toppings: chop the pico de gallo, mash the avocado for guacamole, and set out sour cream and any optional toppings.
- To serve, start with roasted sweet potatoes at the bottom of each bowl. Add seasoned meat, then layer with pico de gallo, guacamole, and sour cream. Finish with any optional toppings.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Keep toppings separate for the best taste. Reheat meat with a splash of water to keep it moist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
Keywords: sweet potato, taco bowl, healthy recipe, vegetarian, quick meal