Sweet Potato Taco Bowl

Sweet Potato Taco Bowl is a delightful and healthy meal that combines the earthy flavor of sweet potatoes with the savory goodness of seasoned meat and fresh toppings. This recipe is simple enough for anyone to make, yet it brings a burst of flavor that can please even the pickiest eaters. With a mix of textures and tastes, this taco bowl is perfect for lunch or dinner.

WHY YOU WILL LOVE THIS RECIPE

You will love the Sweet Potato Taco Bowl for many reasons. First, it is a healthy meal packed with nutrients. Sweet potatoes are full of vitamins, making this dish good for your body. The mix of protein from the beef or turkey and healthy fats from the guacamole keeps you satisfied. Moreover, it is quick to prepare, taking less than an hour from start to finish. Finally, you can customize your taco bowl with toppings that you love, making it a versatile dish for everyone.

HOW TO MAKE Sweet Potato Taco Bowl

Making a Sweet Potato Taco Bowl is easy and fun. This recipe uses just a few steps and simple ingredients. By following the instructions below, you can create a delicious meal that your whole family will enjoy.

EQUIPMENT NEEDED

Before you start cooking, gather the following tools:

• Oven
• Sheet pan
• Skillet
• Mixing bowl
• Spatula or spoon
• Knife
• Cutting board
• Measuring spoons and cups

Ingredients You’ll Need

• 1 large sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• ½ pound ground beef (or turkey/lentils)
• 1 tablespoon taco seasoning (or homemade: see tip!)
• ½ cup pico de gallo
• ¼ cup guacamole
• 2 tablespoons sour cream (or dairy-free alternative)

STEP-BY-STEP INSTRUCTIONS

Roast Sweet Potatoes

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

Cook Beef

1. While the sweet potatoes are roasting, heat a skillet over medium heat.
2. Add the ground beef (or turkey/lentils) to the skillet. Cook until it is browned and no longer pink.
3. Once the meat is cooked, add the taco seasoning and 2 tablespoons of water.
4. Let it simmer for 2 to 3 minutes until the sauce thickens.

Assemble

1. Divide the roasted sweet potatoes into bowls.
2. Top each bowl with the seasoned beef.
3. Add pico de gallo, guacamole, and sour cream on top.
4. If you like, garnish with fresh cilantro, lime wedges, or crumbled cheese.

HOW TO SERVE Sweet Potato Taco Bowl

Serve your Sweet Potato Taco Bowl warm. You can place the bowls on the table for a fun and interactive meal. Each person can choose their toppings and customize their bowl. This adds a personal touch and makes it even more enjoyable.

STORAGE & FREEZING : Sweet Potato Taco Bowl

You can store leftovers in an airtight container in the fridge for 3 to 4 days. To reheat, simply warm it in the microwave or on the stove until hot.

If you want to freeze the taco bowl, prepare the sweet potatoes and meat separately. Place them in freezer-safe containers and freeze them for up to 2 months. When you’re ready to eat, thaw in the fridge overnight and reheat as described above.

SERVING SUGGESTIONS

There are many ways to enjoy your Sweet Potato Taco Bowl. You can serve it with:

• Corn tortilla chips on the side for crunch
• A fresh green salad to add more veggies
• Salsa or hot sauce for a spicy kick
• Chopped fresh herbs like cilantro or parsley for added freshness

VARIATIONS

One of the best parts of this recipe is how flexible it is. Here are some variations to try:

• Vegetarian Option: Replace the ground beef with black beans, chickpeas, or lentils for a hearty vegetarian meal.
• Spicy Version: Add diced jalapeños or a sprinkle of cayenne pepper to the beef for extra heat.
• Different Proteins: Use shredded chicken, pork, or tofu for different flavors and textures.
• Add Greens: Mix in some spinach or kale into the taco bowl for added nutrition.

FAQs

1. Can I use canned sweet potatoes?
Yes, you can use canned sweet potatoes. Just rinse and drain them before heating, but the texture may not be the same.

2. Can I make this dish dairy-free?
Absolutely! You can use dairy-free sour cream and guacamole or leave them out entirely.

3. How do I make homemade taco seasoning?
To make taco seasoning, mix 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, and salt and pepper to taste.

4. Can I prepare this ahead of time?
Yes, you can roast the sweet potatoes and cook the meat ahead of time. Just store them separately and assemble when ready to eat.

MAKE-AHEAD TIPS FOR Sweet Potato Taco Bowl

To make your cooking process even easier, try these make-ahead tips:

• Chop Sweet Potatoes: You can peel and cube the sweet potatoes a day ahead. Store them in water in the fridge to prevent browning.
• Cook Beef in Advance: Cook the beef and season it early in the day. Store it in the fridge and heat it up when you’re ready to serve.
• Prep Toppings: Chop pico de gallo and prepare guacamole ahead of time. Keep them in the fridge until you are ready to eat.

With these tips and steps, making a Sweet Potato Taco Bowl will be a breeze. Enjoy every bite of this delicious and nutritious meal!

Sweet Potato Taco Bowl

A delightful and healthy meal combining earthy sweet potatoes with seasoned meat and fresh toppings, perfect for lunch or dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Sweet Potatoes

• 1 large sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• to taste Salt and pepper

For the Filling

• ½ pound ground beef (or turkey/lentils)
• 1 tablespoon taco seasoning (or homemade)

For Topping

• ½ cup pico de gallo
• ¼ cup guacamole
• 2 tablespoons sour cream (or dairy-free alternative)

Method

 

Roast Sweet Potatoes

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

Cook Beef

1. While the sweet potatoes are roasting, heat a skillet over medium heat.
2. Add ground beef (or turkey/lentils) to the skillet. Cook until browned and no longer pink.
3. Add taco seasoning and 2 tablespoons of water. Let it simmer for 2 to 3 minutes until the sauce thickens.

Assemble

1. Divide the roasted sweet potatoes into bowls.
2. Top each bowl with the seasoned beef.
3. Add pico de gallo, guacamole, and sour cream on top.
4. Garnish with fresh cilantro, lime wedges, or crumbled cheese if desired.

Notes

Store leftovers in an airtight container in the fridge for 3 to 4 days. For freezing, prepare sweet potatoes and meat separately and freeze for up to 2 months.