why make this recipe
Sweet Potato Taco Bowl is a delicious and healthy choice for any meal. It combines the sweetness of roasted sweet potatoes with savory beef (or a plant-based option), fresh pico de gallo, creamy guacamole, and tangy sour cream. This bowl is not only filling but also packed with nutrients. Plus, it’s easy to make and can be customized to your taste.
how to make Sweet Potato Taco Bowl
Ingredients :
- 1 large sweet potato, peeled + cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt & 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 :
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Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). In a bowl, toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread the sweet potatoes out in a single layer on a sheet pan. Roast for 15 minutes, flip them over, and then roast for another 10–15 minutes until they are golden and tender.
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Cook Beef: While the sweet potatoes are roasting, heat a skillet over medium heat. Add the ground beef and cook until it is browned and cooked through. Once done, add taco seasoning and 2 tablespoons of water. Simmer for 2–3 minutes until it thickens.
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Assemble: Once the sweet potatoes are ready, divide them into bowls. Top each bowl with the cooked beef, pico de gallo, guacamole, and sour cream. You can also add fresh cilantro, lime wedges, or crumbled cheese for extra flavor if you’d like.
how to serve Sweet Potato Taco Bowl
Serve your Sweet Potato Taco Bowls warm. They make a great lunch or dinner. Feel free to set up a taco bar with extra toppings so everyone can customize their bowls to their liking.
how to store Sweet Potato Taco Bowl
You can store any leftovers in an airtight container in the fridge. The sweet potatoes and beef will stay fresh for 3 to 4 days. When ready to eat, just reheat in the microwave or on the stove until warm.
tips to make Sweet Potato Taco Bowl
- You can make your own taco seasoning using chili powder, cumin, garlic powder, and onion powder if you prefer a homemade touch.
- For a vegan option, substitute the beef with lentils or black beans.
- Feel free to add more veggies like bell peppers or corn for extra nutrition.
variation
You can change up the protein based on your preferences. Instead of ground beef, you could use grilled chicken, turkey, or even a plant-based meat substitute. Additionally, try adding different toppings like shredded lettuce, diced onions, or jalapeños for some heat.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the sweet potatoes and beef ahead of time. Just store them separately and combine them when you’re ready to serve.
Is this recipe gluten-free?
Yes, all the ingredients listed are gluten-free. Just ensure that any taco seasoning you use is also gluten-free.
Can I freeze Sweet Potato Taco Bowl?
Yes, you can freeze the roasted sweet potatoes and cooked beef in separate containers. Just make sure they are completely cooled before freezing. Thaw in the fridge overnight and reheat before serving.
Sweet Potato Taco Bowl
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian (optional)
Description
A delicious and healthy taco bowl featuring roasted sweet potatoes, savory beef, fresh pico de gallo, creamy guacamole, and tangy sour cream.
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)
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper.
- Spread the sweet potatoes out in a single layer on a sheet pan and roast for 15 minutes.
- Flip the sweet potatoes over and roast for another 10-15 minutes until golden and tender.
- While the sweet potatoes are roasting, heat a skillet over medium heat and add the ground beef, cooking until browned.
- Add taco seasoning and 2 tablespoons of water to the beef and simmer for 2-3 minutes until thickened.
- Divide the roasted sweet potatoes into bowls and top with the cooked beef, pico de gallo, guacamole, and sour cream.
- Serve warm, optionally garnishing with fresh cilantro, lime wedges, or crumbled cheese.
Notes
Customize with extra toppings or make ahead of time for convenience. Store leftovers in an airtight container in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 40mg