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–+ servings
Bertha Jones

Sweet Potato Taco Bowl

A delicious and nutritious dish that features vibrant roasted sweet potatoes paired with savory seasoned meat and fresh toppings, perfect for any occasion.
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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: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the roasted sweet potatoes
  • 1 large sweet potato, peeled and cubed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • to taste Salt & pepper Add according to your preference
For the protein
  • ½ lb ground beef (or turkey/lentils for a vegetarian option)
  • 1 tbsp taco seasoning Or homemade
For topping
  • ½ cup pico de gallo
  • ¼ cup guacamole
  • 2 tbsp sour cream (or dairy-free alternative)

Method
 

Roast Sweet Potatoes
  1. Preheat your oven to 425°F (220°C).
  2. In a large 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.
  4. Roast for 15 minutes, flip the potatoes, and roast for another 10–15 minutes until they are golden and tender.
Cook Beef
  1. While the sweet potatoes are roasting, heat a skillet over medium heat.
  2. Add your ground beef and brown it until fully cooked.
  3. Once done, add the taco seasoning along with 2 tablespoons of water.
  4. Simmer for 2–3 minutes until it thickens nicely.
Assemble
  1. Divide the roasted sweet potatoes into bowls.
  2. Top with the seasoned beef, followed by pico de gallo, guacamole, and a drizzle of sour cream.
  3. Garnish with fresh cilantro, lime wedges, or crumbled cheese if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 18gSaturated Fat: 5gSodium: 600mgFiber: 7gSugar: 5g

Notes

You can swap in your favorite proteins or spices for customization. For a quicker meal, use canned lentils or rotisserie chicken.

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