Sweet Potato Taco Bowl
A cozy and nutritious bowl featuring roasted sweet potatoes and spiced ground beef, finished with fresh toppings for a delightful meal.
Ingredients
Sweet Potatoes
- 1 large large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt & pepper, to taste
Beef Ingredients
- ½ lb ground beef (or turkey/lentils for vegetarian option)
- 1 tbsp taco seasoning store-bought or homemade
- 2 tbsp water to thicken the beef mixture
Toppings
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
- Toss the peeled, cubed sweet potato with olive oil, smoked paprika, salt, and pepper. Spread the cubes in a single layer on the sheet pan.
Roasting Sweet Potatoes
- Roast for 15 minutes, then flip the cubes with a spatula.
- Roast another 10–15 minutes until edges are golden and potatoes are tender.
Cooking Beef
- While potatoes roast, heat a skillet over medium. Add ground beef and cook until no pink remains.
- Stir in taco seasoning and water, reduce heat and simmer for 2–3 minutes.
Assembly
- Divide the roasted sweet potatoes between bowls.
- Top each bowl with seasoned beef, pico de gallo, guacamole, and sour cream.
- Garnish as desired with chopped cilantro or lime wedges.
Notes
For vegetarian options, swap ground beef for lentils and use a dairy-free sour cream. Store leftovers separately for best texture.