Sweet Potato Taco Bowl
A delicious and hearty Sweet Potato Taco Bowl featuring roasted sweet potatoes, seasoned ground beef, pico de gallo, and creamy guacamole.
Ingredients
For the roast
- 1 large large sweet potato, peeled and cubed Chop evenly for consistent cooking.
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt & pepper to taste
For the filling
- 0.5 lb ground beef (or turkey/lentils) Substitute with lentils for a vegetarian option.
- 1 tbsp taco seasoning
- 0.5 cup pico de gallo Can substitute with chopped tomato, onion, cilantro, and lime.
- 0.25 cup guacamole
- 2 tbsp sour cream Can replace with Greek yogurt.
Instructions
Preparing the Sweet Potatoes
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper.
- Spread the sweet potato mixture evenly on a baking sheet and roast for 15 minutes.
- Flip the sweet potatoes and roast for another 10–15 minutes until golden.
Cooking the Filling
- In a skillet over medium heat, brown the ground beef until cooked through.
- Add taco seasoning and a little water; simmer for 2-3 minutes until thickened.
Assembling the Bowl
- Divide the roasted sweet potatoes into bowls.
- Top each bowl with cooked beef, pico de gallo, guacamole, and sour cream.
Notes
Tips: Remember to flip the potatoes halfway through roasting for even cooking. Broil for an additional 1-2 minutes for added char, but watch for smoke.