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–+ servings
Callie Brooks

Sweet Potato Taco Bowl

A vibrant and flavorful Sweet Potato Taco Bowl that combines roasted sweet potatoes with seasoned protein and fresh toppings, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Bowl
  • 1 large sweet potato, peeled and cubed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • to taste salt & pepper
  • ½ lb ground beef (or substitute with ground turkey or lentils) for meatless option
  • 1 tbsp taco seasoning or make your own
  • ½ cup pico de gallo
  • ¼ cup guacamole
  • 2 tbsp sour cream (or a dairy-free alternative)

Method
 

Roast Sweet Potatoes
  1. Preheat your oven to 425°F (220°C).
  2. In a bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper until well coated.
  3. Spread them in a single layer on a sheet pan and roast for 15 minutes, flip them over, and roast for another 10–15 minutes until golden and tender.
Cook the Beef
  1. Heat a skillet over medium heat and brown the ground beef (or turkey/lentils).
  2. Once the meat is cooked through, add taco seasoning along with 2 tablespoons of water. Simmer for 2–3 minutes until the mixture thickens up nicely.
Assemble Your Bowl
  1. Divide the roasted sweet potatoes into serving bowls.
  2. Top with the seasoned beef, pico de gallo, guacamole, and dollops of sour cream.
  3. Garnish with cilantro, lime wedges, or crumbled cheese if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 4gSodium: 700mgFiber: 8gSugar: 6g

Notes

Serve in vibrant bowls allowing each ingredient to shine. It pairs wonderfully with a fresh green salad or tortilla chips. Mix leftovers for a tasty breakfast burrito.

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