Description
Enjoy a flavorful and satisfying meal with this Sweet Potato Taco Bowl recipe. Loaded with roasted sweet potatoes, seasoned ground beef, fresh pico de gallo, creamy guacamole, and a dollop of sour cream, this dish is a delicious twist on traditional tacos.
Ingredients
Scale
Sweet Potatoes:
- 1 large sweet potato, peeled + cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt & pepper to taste
Ground Beef:
- ½ lb ground beef (or turkey/lentils)
- 1 tbsp taco seasoning (or homemade: see tip!)
Additional Toppings:
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alt.)
Instructions
- Roast Sweet Potatoes: Preheat oven to 425°F (220°C). Toss sweet potato with oil, paprika, salt, and pepper. Spread in a single layer on a sheet pan. Roast for 15 mins, flip, and roast another 10–15 mins until golden and tender.
- Cook Beef: In a skillet, brown beef over medium heat. Once cooked through, add taco seasoning + 2 tbsp water. Simmer 2–3 mins until thickened.
- Assemble: Divide sweet potatoes into bowls. Top with beef, pico, guac, and sour cream. Garnish with cilantro, lime wedges, or crumbled cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
Keywords: sweet potato, taco bowl, Mexican, gluten-free, ground beef, pico de gallo, guacamole
