Sweet Potato Taco Bowl

why make this recipe

Sweet Potato Taco Bowl is a delicious and healthy meal that combines the goodness of sweet potatoes with savory taco flavors. It is easy to make and perfect for busy weeknights or a fun weekend meal. This dish is also customizable, allowing you to use your favorite toppings and ingredients, making it great for everyone.

how to make Sweet Potato Taco Bowl

Ingredients:

• 1 large sweet potato, peeled and cubed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• ½ lb ground beef (or turkey/lentils)
• 1 tbsp taco seasoning (or homemade: see tip!)
• ½ cup pico de gallo
• ¼ cup guacamole
• 2 tbsp sour cream (or dairy-free alternative)

Directions:

1. Roast Sweet Potatoes: Preheat the oven to 425°F (220°C). Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 15 minutes, flip the cubes, and roast for another 10-15 minutes until they are golden and tender.

2. Cook Beef: In a skillet over medium heat, brown the ground beef until cooked through. Add the taco seasoning and 2 tablespoons of water. Stir and let it simmer for 2-3 minutes until thickened.

3. Assemble: Divide the roasted sweet potatoes into bowls. Top with the cooked beef, pico de gallo, guacamole, and sour cream. You can also garnish with cilantro, lime wedges, or crumbled cheese if desired.

how to serve Sweet Potato Taco Bowl

Serve the Sweet Potato Taco Bowl warm. You can offer additional toppings like cheese, hot sauce, or fresh herbs on the side for everyone to customize their bowl.

how to store Sweet Potato Taco Bowl

To store the Sweet Potato Taco Bowl, keep the components separate in airtight containers in the refrigerator. The roasted sweet potatoes and cooked beef can last for up to 3-4 days. Reheat the sweet potatoes and beef before assembling the bowl again.

tips to make Sweet Potato Taco Bowl

• For a vegetarian option, replace ground beef with lentils or black beans.
• Feel free to use any taco seasoning you like, homemade or store-bought.
• Add more veggies like corn or bell peppers for extra nutrition and flavor.

variation

You can turn this into a Sweet Potato Taco Salad by serving it over a bed of lettuce instead of in a bowl. Swap out any toppings for your favorite salad ingredients!

FAQs

1. Can I use other types of potatoes?
Yes, you can use regular potatoes if you prefer, but sweet potatoes add a unique flavor and sweetness.

2. How can I make this dish vegan?
You can swap the ground beef for lentils or black beans and use plant-based sour cream.

3. What can I substitute for taco seasoning?
You can mix your own seasoning with chili powder, cumin, onion powder, and garlic powder if you don’t have taco seasoning on hand.

Sweet Potato Taco Bowl

A delicious and healthy taco bowl featuring roasted sweet potatoes, savory beef, and customizable toppings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

Sweet Potatoes

• 1 large sweet potato, peeled and cubed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste

Protein

• 0.5 lb ground beef (or turkey/lentils)
• 1 tbsp taco seasoning or homemade

Toppings

• 0.5 cup pico de gallo
• 0.25 cup guacamole
• 2 tbsp sour cream (or dairy-free alternative)

Method

 

Roasting Sweet Potatoes

1. Preheat the oven to 425°F (220°C).
2. Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper.
3. Spread them in a single layer on a baking sheet.
4. Roast for 15 minutes, flip the cubes, and roast for another 10-15 minutes until they are golden and tender.

Cooking Beef

1. In a skillet over medium heat, brown the ground beef until cooked through.
2. Add the taco seasoning and 2 tablespoons of water.
3. Stir and let it simmer for 2-3 minutes until thickened.

Assembling the Bowl

1. Divide the roasted sweet potatoes into bowls.
2. Top with the cooked beef, pico de gallo, guacamole, and sour cream.
3. Garnish with cilantro, lime wedges, or crumbled cheese if desired.

Notes

Serve warm with additional toppings like cheese, hot sauce, or fresh herbs for customization. Store components separately in airtight containers in the refrigerator for 3-4 days.