Sweet Potato Taco Bowl
A vibrant and hearty dish featuring roasted sweet potatoes, seasoned ground beef, and fresh toppings, perfect for busy weeknights or meal prep.
Ingredients
For the Sweet Potatoes
- 4 cups sweet potatoes, peeled and cubed About 2 medium. Can substitute purple sweet potatoes or butternut squash.
- 2 tablespoons olive oil (or avocado oil) Use avocado oil for higher smoke point at high heat.
- 1 teaspoon smoked paprika (or regular paprika) Regular paprika keeps it milder.
- Salt, to taste Salt lightly for better caramelization.
- Pepper, to taste
For the Meat and Toppings
- 1 pound ground beef (or alternative protein such as ground turkey, chicken, or 2 cups cooked black beans)
- 2 tablespoons taco seasoning (store-bought or homemade)
- 1 cup pico de gallo Diced tomatoes, onion, cilantro, lime.
- 1 cup guacamole Mashed avocado with lime juice and a pinch of salt.
- 1/2 cup sour cream (or Greek yogurt for tang and protein)
- Optional toppings: crumbled cheese (cotija or queso fresco), lime wedges, tortilla chips, chopped cilantro, sliced jalapeño.
Instructions
Preparation
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
- Toss cubed sweet potatoes with oil, smoked paprika, salt, and pepper. Spread in a single layer on the baking sheet.
- Roast the potatoes for 20–25 minutes, stirring once halfway, until edges are caramelized and centers are tender.
Cooking
- While potatoes roast, heat a large skillet over medium-high heat and add the ground beef (or alternative protein).
- Break meat into pieces and cook for 6–8 minutes until browned and no longer pink. Drain excess fat if necessary.
- Sprinkle taco seasoning over the meat with a splash of water. Stir and simmer for 1–2 minutes until well combined and saucy.
Assembly
- Prepare pico de gallo and guacamole if making fresh, and measure sour cream.
- Divide roasted sweet potatoes among bowls. Top with seasoned meat, pico de gallo, guacamole, and a dollop of sour cream.
- Add optional toppings like crumbled cheese, lime wedges, and tortilla chips. Serve immediately.
Notes
Refrigerate assembled bowls for up to 3 days if toppings are separate. For best texture, keep roasted sweet potatoes and meat together, and store pico, guacamole, and sour cream in separate airtight containers. Quicker prep by using pre-cut sweet potatoes and store-bought toppings.