Sweet Potato Taco Bowl
This Sweet Potato Taco Bowl combines roasted sweet potatoes, seasoned beef, and fresh toppings for a delightful one-bowl meal that everyone will love.
Ingredients
For the Sweet Potatoes
- 1 large sweet potato, peeled + cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- to taste Salt & pepper
For the Beef
- ½ lb ground beef (or turkey/lentils) Substitutes available for a plant-based option.
- 1 tbsp taco seasoning Or homemade seasoning.
- 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 and roast for 15 minutes.
- Flip the potatoes and roast for another 10 to 15 minutes until they are golden and tender.
Cooking Beef
- In a skillet, brown the ground beef over medium heat until fully cooked.
- Add the taco seasoning and 2 tablespoons of water.
- Simmer for 2 to 3 minutes until the mixture has thickened.
Assembling the Bowl
- Divide the roasted sweet potatoes into bowls.
- Top with the cooked beef, pico de gallo, guacamole, and sour cream.
- Garnish with additional toppings like cilantro, lime wedges, or crumbled cheese if desired.
Notes
To keep leftovers fresh, store in an airtight container in the fridge for up to 3 days. Freezing is also an option, using a freezer-safe container for up to 2 months. Reheat in the microwave or on the stovetop until heated through.