Description
A colorful and nutritious bowl featuring roasted sweet potatoes, seasoned ground beef, fresh pico de gallo, guacamole, and sour cream.
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 turkey/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 sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet.
- Roast for 15 minutes, then flip and roast for another 10 to 15 minutes until golden and tender.
- While the potatoes roast, heat a skillet over medium heat. Cook the ground beef (or turkey/lentils) until browned.
- Add taco seasoning and 2 tablespoons of water to the skillet. Stir and simmer for 2 to 3 minutes until thickened.
- Assemble the bowls: Divide roasted sweet potatoes into bowls and top with ground beef, pico de gallo, guacamole, and sour cream.
Notes
Customize toppings to your preference. Great for meal prep and can be stored for 3 to 5 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: sweet potato, taco bowl, healthy dinner, vegetarian recipe, meal prep