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Sweet Potato Taco Bowl

A delightful and healthy meal combining earthy sweet potatoes with seasoned meat and fresh toppings, perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.