Description
A delicious and healthy taco bowl featuring roasted sweet potatoes, savory beef, fresh pico de gallo, creamy guacamole, and tangy sour cream.
Ingredients
Scale
- 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