Go Back

Sweet Potato Taco Bowl

A comforting and customizable bowl that combines roasted sweet potatoes with your choice of protein and toppings, perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the roasted sweet potatoes
  • 1 large sweet potato, peeled and cubed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt & pepper to taste
For the filling
  • ½ lb ground beef (or turkey/lentils)
  • 1 tbsp taco seasoning or homemade
  • 2 tbsp water
For serving
  • ½ cup pico de gallo
  • ¼ cup guacamole
  • 2 tbsp sour cream or dairy-free alternative

Method
 

Roast Sweet Potatoes
  1. Preheat your oven to 425°F (220°C).
  2. Toss the cubed sweet potatoes in olive oil, smoked paprika, salt, and pepper.
  3. Spread them out in a single layer on a sheet pan, and roast for 15 minutes.
  4. After that, give them a good flip and roast for another 10-15 minutes until they’re golden and tender.
Cook Beef
  1. While the sweet potatoes are roasting, heat a skillet over medium heat and add your ground beef (or turkey/lentils).
  2. Brown it until it’s cooked through, then stir in the taco seasoning along with 2 tablespoons of water.
  3. Let it simmer for 2-3 minutes until the mixture thickens up just a bit.
Assemble
  1. Divide the roasted sweet potatoes into bowls and top each one with the cooked beef, fresh pico de gallo, a dollop of guacamole, and a splash of sour cream.
  2. Optional: Garnish with cilantro, lime wedges, or crumbled cheese to elevate it further!

Notes

Got leftovers? This dish stores beautifully! Keep any extras in an airtight container in the fridge for up to three days.