Sweet Potato Taco Bowl
450kcal
Ingredients
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
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.
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.
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.
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.