Sweet Potato Taco Bowl
A hearty and nutritious meal that combines the warm flavors of taco seasoning with roasted sweet potatoes, ideal for busy weeknights.
Ingredients
For the Sweet Potato Base
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- to taste Salt & pepper
For the Protein
- 0.5 lb ground beef (or turkey/lentils) Vegetarian alternative can be used.
- 1 tbsp taco seasoning Store-bought or homemade.
Toppings
- 0.5 cup pico de gallo
- 0.25 cup guacamole Dairy-free alternative can be used.
- 2 tbsp sour cream Substitute with Greek yogurt or cashew cream if desired.
Instructions
Roast Sweet Potatoes
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper until evenly coated.
- Spread the cubed sweet potatoes in a single layer on a sheet pan.
- Roast for about 15 minutes, then flip them and roast another 10-15 minutes until they are golden and tender.
Cook Beef
- In a medium skillet over medium heat, add the ground beef or turkey and cook until browned.
- Once cooked through, add the taco seasoning along with 2 tablespoons of water.
- Allow the mixture to simmer for 2-3 minutes until it thickens and the flavors meld.
Assemble the Bowl
- Divide the roasted sweet potatoes evenly into serving bowls.
- Top with the seasoned beef.
- Finish with a generous serving of pico de gallo, guacamole, and sour cream.
- Garnish with fresh cilantro, lime wedges, or crumbled cheese if desired.
Notes
Prepare ingredients in advance for a speedy meal. Use leftovers for breakfast by adding an egg on top.