Description
A delicious and healthy meal option combining roasted sweet potatoes with savory taco toppings.
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)
- 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