why make this recipe
Sweet Potato Taco Bowl is a delicious and healthy meal that brings together the warm, earthy flavors of sweet potatoes and the zest of taco seasoning. It’s a fun twist on traditional tacos, providing a nutritious base with sweet potatoes, which are rich in vitamins and fiber. This recipe is perfect for busy weeknights or a laid-back weekend meal. Plus, it’s easy to customize with your favorite toppings!
how to make Sweet Potato Taco Bowl
Ingredients:
- 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 a vegetarian option)
- 1 tbsp taco seasoning (or homemade)
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
Directions:
- Preheat your oven to 425°F (220°C).
- In a bowl, toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper.
- Spread the sweet potatoes in a single layer on a sheet pan and roast for 15 minutes.
- Flip them and roast for another 10 to 15 minutes until golden and tender.
- In a skillet over medium heat, cook the ground beef until browned. Add taco seasoning and 2 tablespoons of water.
- Let it simmer for 2 to 3 minutes until thickened.
- Divide roasted sweet potatoes into bowls and top with cooked beef, pico de gallo, guacamole, and sour cream.
- Serve warm and enjoy!
how to serve Sweet Potato Taco Bowl
You can serve the Sweet Potato Taco Bowl warm in individual bowls. Layer the roasted sweet potatoes on the bottom and top with ground meat or lentils. Add pico de gallo, a scoop of guacamole, and a dollop of sour cream on top. Feel free to add your favorite hot sauce or fresh cilantro for extra flavor.
how to store Sweet Potato Taco Bowl
If you have leftovers, store the components separately in airtight containers. Keep the roasted sweet potatoes, meat, and toppings like pico de gallo and guacamole in the fridge. They should stay fresh for about 3 to 4 days. When ready to eat, reheat the sweet potatoes and meat in the microwave or over the stove, and then add the fresh toppings.
tips to make Sweet Potato Taco Bowl
- For an easier cleanup, line your baking sheet with parchment paper before roasting the sweet potatoes.
- If you want a spicier kick, add diced jalapeños to your pico de gallo.
- You can substitute the ground beef with black beans or chickpeas for a different protein source.
variation
You can easily make this dish vegetarian or vegan by replacing the meat with lentils or beans. You can also switch out the toppings based on your preferences. Corn, diced peppers, and shredded cheese are great alternatives to the traditional toppings!
FAQs
1. Can I make this bowl ahead of time?
Yes, you can prepare the sweet potatoes and meat ahead of time. Just cool them and store in the fridge. Reheat before serving.
2. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free taco seasoning.
3. What can I use instead of sweet potatoes?
You can use regular potatoes, quinoa, or brown rice as a base if you prefer.
Sweet Potato Taco Bowl
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Vegetarian (optional)
Description
A nutritious and delicious meal combining roasted sweet potatoes with taco flavors, perfect for busy weeknights.
Ingredients
- 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 a vegetarian option)
- 1 tbsp taco seasoning (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 bowl, toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper.
- Spread the sweet potatoes in a single layer on a sheet pan and roast for 15 minutes.
- Flip them and roast for another 10 to 15 minutes until golden and tender.
- In a skillet over medium heat, cook the ground beef until browned. Add taco seasoning and 2 tablespoons of water.
- Let it simmer for 2 to 3 minutes until thickened.
- Divide roasted sweet potatoes into bowls and top with cooked beef, pico de gallo, guacamole, and sour cream.
- Serve warm and enjoy!
Notes
For an easier cleanup, line your baking sheet with parchment paper before roasting. This recipe can be made vegetarian or vegan by replacing the meat with lentils or beans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 40mg