Sweet Potato Taco Bowl Recipe
Introduction
This Sweet Potato Taco Bowl is a vibrant and satisfying meal that combines the natural sweetness of roasted sweet potatoes with savory seasoned ground beef. It’s a colorful, comforting dish perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients
- 4 cups sweet potatoes, cubed
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon smoked paprika (or regular paprika)
- Salt, to taste
- Pepper, to taste
- 1 pound ground beef (or turkey, chicken, or black beans)
- 2 tablespoons taco seasoning (homemade or store-bought)
- 1 cup pico de gallo (diced tomatoes, onion, cilantro)
- 1 cup guacamole (mashed avocado with lime juice)
- 1/2 cup sour cream (or Greek yogurt)
- Optional toppings: crumbled cheese, lime wedges, tortilla chips
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them out evenly on a baking sheet.
- Step 2: Roast the sweet potatoes for 25-30 minutes, flipping them halfway through to ensure even cooking.
- Step 3: While the sweet potatoes roast, heat a skillet over medium heat. Add the ground beef, breaking it apart as it cooks for 6-8 minutes until browned.
- Step 4: Stir in the taco seasoning along with a splash of water. Let it simmer for 2-3 minutes to develop flavor.
- Step 5: Prepare the pico de gallo by mixing diced tomatoes, onion, cilantro, jalapeño, and lime juice in a bowl. Allow it to sit for a few minutes to meld the flavors.
- Step 6: Assemble your bowls by layering the roasted sweet potatoes, seasoned taco beef, pico de gallo, guacamole, and sour cream.
- Step 7: Garnish with fresh cilantro, lime wedges, and optional toppings like crumbled cheese or tortilla chips. Serve immediately and enjoy!
Tips & Variations
- For a vegetarian option, substitute the ground beef with black beans or cooked lentils.
- To add extra heat, include finely chopped jalapeños in the taco beef or pico de gallo.
- Use Greek yogurt instead of sour cream for a tangier, protein-packed topping.
- Roast diced bell peppers and onions along with the sweet potatoes for added flavor and color.
Storage
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the sweet potatoes and beef gently in a skillet or microwave before assembling the bowl again. Add fresh toppings when serving to keep them vibrant.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the roasted sweet potatoes and seasoned beef in advance. Keep them refrigerated separately and assemble the bowls just before eating to maintain freshness.
What can I use if I don’t have taco seasoning?
You can make a simple taco seasoning by mixing chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Adjust the quantities to your taste.
Print
Sweet Potato Taco Bowl Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A vibrant and hearty Sweet Potato Taco Bowl that combines roasted sweet potatoes, seasoned ground beef, fresh pico de gallo, creamy guacamole, and tangy sour cream. This easy-to-make dish is perfect for a flavorful weeknight dinner, offering a balanced mix of textures and bold Mexican-inspired flavors.
Ingredients
For the Roasted Sweet Potatoes
- 4 cups sweet potatoes, cubed
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon smoked paprika (or regular paprika)
- Salt, to taste
- Pepper, to taste
For the Taco Beef
- 1 pound ground beef (or turkey, chicken, or black beans)
- 2 tablespoons taco seasoning (homemade or store-bought)
- A splash of water
For the Fresh Toppings
- 1 cup pico de gallo (diced tomatoes, onion, cilantro, jalapeño, lime juice)
- 1 cup guacamole (mashed avocado with lime juice)
- 1/2 cup sour cream (or Greek yogurt)
- Optional toppings: crumbled cheese, lime wedges, tortilla chips
Instructions
- Roast the Sweet Potatoes: 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 until evenly coated. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
- Cook the Taco Beef: While the sweet potatoes roast, heat a skillet over medium heat. Add the ground beef and break it up with a spoon. Cook for 6-8 minutes, stirring occasionally, until browned and fully cooked. Stir in the taco seasoning and a splash of water, then simmer for 2-3 minutes to let the flavors meld and the sauce thicken slightly.
- Prepare the Pico de Gallo: In a small bowl, combine diced tomatoes, chopped onion, fresh cilantro, jalapeño (if using), and freshly squeezed lime juice. Mix well and let it sit for a few minutes to allow the flavors to develop.
- Assemble the Taco Bowls: In individual serving bowls, layer the roasted sweet potatoes as the base, followed by the seasoned taco beef. Spoon over the pico de gallo, then add dollops of guacamole and sour cream on top.
- Garnish and Serve: Finish by garnishing with fresh cilantro leaves and lime wedges. Add optional toppings such as crumbled cheese or crunchy tortilla chips if desired. Serve immediately while warm and enjoy!
Notes
- You can substitute ground beef with ground turkey, chicken, or black beans for a vegetarian option.
- For a spicier kick, add chopped jalapeños to the taco beef or pico de gallo.
- Use Greek yogurt instead of sour cream for a healthier twist with added protein.
- Leftover roasted sweet potatoes and taco meat can be refrigerated and repurposed for quick lunches.
- Adjust seasoning levels to your taste, especially the salt and spice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: sweet potato taco bowl, roasted sweet potatoes, taco beef, pico de gallo, guacamole, easy Mexican recipe, healthy taco bowl
