why make this recipe
Sweet Potato Taco Bowl is a delicious and healthy meal that packs a lot of flavors. It combines roasted sweet potatoes with seasoned meat and fresh toppings, making it a perfect choice for lunch or dinner. The colorful ingredients not only make the dish appealing but also provide essential nutrients. With its easy preparation, you can whip it up quickly for a satisfying meal any day of the week.
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 alt.)
Directions:
-
Roast Sweet Potatoes: Preheat oven to 425°F (220°C). Toss sweet potato with olive oil, smoked paprika, salt, and pepper. Spread in a single layer on a sheet pan. Roast for 15 minutes, flip, and roast for another 10–15 minutes until golden and tender.
-
Cook Beef: In a skillet, brown ground beef over medium heat. Once cooked through, add taco seasoning and 2 tablespoons of water. Simmer for 2–3 minutes until thickened.
-
Assemble: Divide roasted sweet potatoes into bowls. Top with the cooked beef, pico de gallo, guacamole, and sour cream. Garnish with cilantro, lime wedges, or crumbled cheese if desired.
how to serve Sweet Potato Taco Bowl
Serve the Sweet Potato Taco Bowl warm. You can enjoy it as a main dish for lunch or dinner. Pair it with a refreshing drink or a side salad for a complete meal.
how to store Sweet Potato Taco Bowl
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3 days. You can reheat the bowl in the microwave or on the stovetop until warmed through.
tips to make Sweet Potato Taco Bowl
- For added flavor, consider using homemade taco seasoning instead of store-bought.
- You can add more toppings like shredded cheese, jalapeños, or olives for extra taste.
- If you want a vegetarian option, substitute ground beef with lentils or black beans.
variation
You can switch the protein to chicken or shrimp for a different flavor. Additionally, use cooked quinoa or brown rice instead of sweet potatoes for a grain-based bowl.
FAQs
Q: Can I use a different type of potato?
A: Yes, you can use regular potatoes or even cauliflower for a lower-carb option.
Q: Is this recipe gluten-free?
A: Yes, it is gluten-free as long as you use gluten-free taco seasoning.
Q: Can I prepare this dish ahead of time?
A: Absolutely! You can roast sweet potatoes and cook the meat in advance. Just assemble the bowls when you’re ready to eat.
Sweet Potato Taco Bowl
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free Option
Description
A delicious and healthy meal featuring roasted sweet potatoes, seasoned meat, and fresh toppings, perfect for lunch or dinner.
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
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
Instructions
- Preheat the oven to 425°F (220°C). Toss sweet potato with olive oil, smoked paprika, salt, and pepper. Spread in a single layer on a sheet pan. Roast for 15 minutes, flip, and roast for another 10–15 minutes until golden and tender.
- In a skillet, brown ground beef over medium heat. Once cooked through, add taco seasoning and 2 tablespoons of water. Simmer for 2–3 minutes until thickened.
- Divide roasted sweet potatoes into bowls. Top with the cooked beef, pico de gallo, guacamole, and sour cream. Garnish with cilantro, lime wedges, or crumbled cheese if desired.
Notes
For added flavor, consider using homemade taco seasoning instead of store-bought. You can also add more toppings like shredded cheese, jalapeños, or olives for extra taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 70mg
