Sweet Potato Taco Bowl

There’s something magical about the combination of sweet potatoes and savory taco flavors that makes this Sweet Potato Taco Bowl not just a meal, but an experience! Perfect for busy weeknights or laid-back weekends, this dish serves as a nutritious twist on traditional tacos, marrying hearty sweet potatoes with seasoned beef (or a plant-based option!) and fresh toppings. What sets this taco bowl apart is its versatility. It’s a vibrant, colorful feast that can cater to all dietary preferences, inviting everyone to the table. Whether you’re entertaining friends or enjoying a cozy family meal, you’re sure to fall in love with each harmonious bite.

Not only is it enjoyable to eat, but this bowl is also packed with nutrients. Sweet potatoes are rich in vitamins, fiber, and antioxidants, making this dish as healthy as it is delicious. Picture a delightful gathering where everyone customizes their own bowl, layered with perfectly roasted sweet potatoes, savory protein, and an array of fresh toppings. This Sweet Potato Taco Bowl will undoubtedly become a go-to recipe that delights both your taste buds and your loved ones!

This is what the finished dish looks like when perfectly baked.

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 alt.)

Gathering the fresh ingredients for a delicious taco bowl.

Directions

1. Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). In a mixing bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread the sweet potatoes in a single layer on a sheet pan. Roast for 15 minutes, then flip them over and roast for another 10–15 minutes until golden and tender.

2. Cook Beef: In a skillet, brown the ground beef (or turkey/lentils) over medium heat. Once the meat is fully cooked, add the taco seasoning along with 2 tablespoons of water. Let it simmer for 2-3 minutes until thickened.

3. Assemble: Divide the roasted sweet potatoes into individual serving bowls. Top each bowl with the cooked beef, pico de gallo, guacamole, and sour cream. If desired, garnish with cilantro, lime wedges, or crumbled cheese for an extra flavor boost.

Tips & Variations

• Ingredient substitutions: You can swap out the ground beef for ground turkey, chicken, or plant-based lentils for a vegetarian option. Feel free to use any of your favorite taco toppings!
• Optional variations: Try adding black beans, corn, or diced bell peppers for more texture and flavor. A sprinkle of cheese or a drizzle of hot sauce could elevate your bowl even further.
• Storage and reheating tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stovetop until heated through.

Recipe Information

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes
• Servings: 4
• Difficulty level: Easy

Sweet Potato Taco Bowl

450kcal

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Prep 15 minutes mins

Cook 30 minutes mins

Total 45 minutes mins

A nutritious twist on traditional tacos featuring roasted sweet potatoes, savory protein, and fresh toppings, perfect for busy weeknights or family gatherings.

Servings 4 servings

Course Dinner, Main Course

Cuisine American, Mexican

Ingredients

1x2x3x

For the roasted sweet potatoes

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

For the protein

• ▢ 0.5 lb ground beef (or turkey/lentils) Substitute with ground turkey or lentils for a vegetarian option.
• ▢ 1 tbsp taco seasoning Use homemade if preferred.

For topping

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

Method

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Roast Sweet Potatoes

1. Preheat your oven to 425°F (220°C).
2. In a mixing bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper.
3. Spread the sweet potatoes in a single layer on a sheet pan.
4. Roast for 15 minutes, then flip them over and roast for another 10–15 minutes until golden and tender.

Cook Beef

1. In a skillet, brown the ground beef (or turkey/lentils) over medium heat.
2. Once the meat is fully cooked, add the taco seasoning along with 2 tablespoons of water.
3. Let it simmer for 2-3 minutes until thickened.

Assemble

1. Divide the roasted sweet potatoes into individual serving bowls.
2. Top each bowl with the cooked beef, pico de gallo, guacamole, and sour cream.
3. If desired, garnish with cilantro, lime wedges, or crumbled cheese for an extra flavor boost.

Nutrition

Serving1gCalories450kcalCarbohydrates40gProtein22gFat20gSaturated Fat5gSodium600mgFiber8gSugar6g

Notes

Ingredient substitutions: You can swap out the ground beef for ground turkey, chicken, or plant-based lentils for a vegetarian option. Optional variations: Try adding black beans, corn, or diced bell peppers for more texture and flavor. A sprinkle of cheese or a drizzle of hot sauce could elevate your bowl even further. Storage and reheating tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stovetop until heated through.

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