Description
A vibrant Sweet Potato Taco Bowl packed with flavor and nutrients, perfect for busy weeknights or family meals.
Ingredients
Scale
- 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 for vegetarian)
- 1 tbsp taco seasoning (store-bought or homemade)
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
Instructions
- Preheat your oven to 425°F (220°C). In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them out in a single layer on a sheet pan. Roast for about 15 minutes. Flip the sweet potatoes and continue roasting for another 10-15 minutes until golden and tender.
- In a skillet, brown the ground beef over medium heat. Once fully cooked, add your taco seasoning and 2 tablespoons of water. Simmer on low for about 2-3 minutes to thicken.
- Divide the roasted sweet potatoes among serving bowls. Top each with seasoned beef, followed by pico de gallo, guacamole, and sour cream. Garnish as desired.
Notes
Feel free to customize the toppings and protein to cater to dietary preferences. Store components separately in airtight containers for freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting & Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 45mg