why make this recipe
Sweet Potato Taco Bowl is a fun and tasty meal that packs a punch. It combines the sweetness of roasted sweet potatoes with the savory goodness of seasoned meat. It’s a great way to enjoy a healthy meal without sacrificing flavor. Plus, you can customize each bowl to match your taste!
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 oil, paprika, salt, and pepper. Spread in a single layer on a sheet pan. Roast for 15 minutes, flip, and roast another 10–15 minutes until golden and tender.
- Cook Beef: In a skillet, brown beef over medium heat. Once cooked through, add taco seasoning and 2 tablespoons of water. Simmer for 2–3 minutes until thickened.
- Assemble: Divide sweet potatoes into bowls. Top with beef, pico, 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 let everyone build their own bowl or pre-assemble them for a quick meal. It makes a perfect lunch or dinner and is great for meal prep!
how to store Sweet Potato Taco Bowl
To store leftovers, keep each component in separate airtight containers in the fridge. The roasted sweet potatoes will stay good for 3–5 days. Reheat them in the microwave or oven and enjoy your meal again!
tips to make Sweet Potato Taco Bowl
- Use parchment paper on your baking sheet to make clean-up easier.
- You can make your taco seasoning by mixing chili powder, cumin, garlic powder, and a bit of salt.
- For a vegetarian option, replace the meat with lentils or black beans.
variation
Feel free to switch up the ingredients! Add black beans, corn, or cheese for extra texture and flavor. You could also use different proteins, like chicken or tofu.
FAQs
1. Can I make this bowl vegan?
Yes! You can use lentils instead of meat and a dairy-free alternative for sour cream.
2. How can I make this recipe gluten-free?
This recipe is naturally gluten-free, but always check your taco seasoning for hidden gluten.
3. Can I prepare this meal ahead of time?
Absolutely! Roast the sweet potatoes and cook the meat beforehand. Store everything in the fridge, and assemble when ready to eat.
Sweet Potato Taco Bowl
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Vegetarian (if using lentils)
Description
A fun and tasty meal combining roasted sweet potatoes with seasoned meat, perfect for customization and a flavorful healthy option.
Ingredients
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt & 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, then flip and roast 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 tbsp of water. Simmer for 2–3 minutes until thickened.
- Divide sweet potatoes into bowls and top with beef, pico de gallo, guacamole, and sour cream.
- Garnish with cilantro, lime wedges, or crumbled cheese if desired.
Notes
Use parchment paper for easy clean-up. For a vegetarian option, replace meat with lentils or black beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
