Description
A nutritious and delicious meal combining roasted sweet potatoes with taco flavors, perfect for busy weeknights.
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 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