why make this recipe
Sweet Potato Taco Bowl is a delicious and healthy meal option that combines the sweetness of roasted sweet potatoes with savory toppings. It’s a great way to enjoy the fantastic flavors of tacos in a nutritious bowl format. This recipe is also flexible, allowing you to customize it to your taste, whether you prefer beef, turkey, or even lentils for a vegetarian option.
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)
- 1 tbsp taco seasoning
- 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).
- Toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper.
- Spread the sweet potato in a single layer on a sheet pan.
- Roast for 15 minutes, flip the pieces, and roast for another 10-15 minutes until golden and tender.
- In a skillet, brown the ground beef (or turkey/lentils) over medium heat.
- Once cooked, add the taco seasoning and 2 tablespoons of water. Simmer for 2-3 minutes until thickened.
- Divide the roasted sweet potatoes into bowls, top with cooked beef, pico de gallo, guacamole, and sour cream.
- Serve warm, optionally garnished with cilantro, lime wedges, or crumbled cheese.
how to serve Sweet Potato Taco Bowl
Serve the Sweet Potato Taco Bowl warm, allowing everyone to enjoy the delicious layers of flavors. You can place all the toppings in small bowls and let everyone customize their own bowl according to their preferences.
how to store Sweet Potato Taco Bowl
If you have leftovers, store each component separately in airtight containers in the refrigerator. The roasted sweet potatoes and cooked meat can last for about 3-4 days, while the toppings are best used within 2 days for freshness.
tips to make Sweet Potato Taco Bowl
- To make the sweet potatoes extra crispy, ensure they are well-coated in olive oil and spread out evenly on the baking sheet.
- Experiment with different toppings! You can add black beans, corn, or shredded cheese for more flavor.
- Adjust the spice level by adding jalapeños or hot sauce if you like it spicy.
variation
For a vegetarian option, substitute the ground meat with lentils or black beans. You can also use a mix of vegetables like bell peppers and zucchini for added nutrition and flavor.
FAQs
1. Can I use frozen sweet potatoes?
Yes, you can use frozen sweet potatoes, but cooking time may vary. Check them frequently to ensure they are cooked through.
2. What if I don’t have smoked paprika?
You can substitute smoked paprika with regular paprika or any other spice mix that you enjoy, though the flavor may be slightly different.
3. Is this recipe gluten-free?
Yes! This recipe is naturally gluten-free as it does not contain any wheat products. Just make sure that the taco seasoning you use is also gluten-free.
Sweet Potato Taco Bowl
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delicious and healthy meal option combining roasted sweet potatoes with savory taco toppings.
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)
- 1 tbsp taco seasoning
- 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).
- Toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper.
- Spread the sweet potato in a single layer on a sheet pan.
- Roast for 15 minutes, flip the pieces, and roast for another 10-15 minutes until golden and tender.
- In a skillet, brown the ground beef (or turkey/lentils) over medium heat.
- Once cooked, add the taco seasoning and 2 tablespoons of water. Simmer for 2-3 minutes until thickened.
- Divide the roasted sweet potatoes into bowls, top with cooked beef, pico de gallo, guacamole, and sour cream.
- Serve warm, optionally garnished with cilantro, lime wedges, or crumbled cheese.
Notes
To make the sweet potatoes extra crispy, ensure they are well-coated in olive oil and spread out evenly on the baking sheet. Store leftovers separately in airtight containers in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- 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: 55g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 45mg