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Sweet Potato Taco Bowl

A cozy and bright taco bowl featuring roasted sweet potatoes, savory ground beef (or turkey/lentils), and fresh toppings like pico de gallo, guacamole, and sour cream.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
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 Seasoned Meat
  • ½ lb ground beef (or turkey/lentils) For a leaner option, use ground turkey.
  • 1 tbsp taco seasoning Or homemade.
  • 2 tbsp water
For Assembly
  • ½ cup pico de gallo
  • ¼ cup guacamole
  • 2 tbsp sour cream (or dairy-free alternative)

Method
 

Roast Sweet Potatoes
  1. Preheat oven to 425 F.
  2. Toss cubed sweet potato with olive oil, smoked paprika, and a pinch of salt and pepper.
  3. Spread in a single layer on a rimmed baking sheet.
  4. Roast for 20 to 25 minutes, flipping once, until tender and edges are caramelized.
Cook Beef
  1. While potatoes roast, heat a skillet over medium-high heat.
  2. Add the ground beef and break it up with a spatula.
  3. Cook until no pink remains, about 6 to 8 minutes. Drain excess fat if needed.
  4. Sprinkle in taco seasoning and stir in 2 tablespoons water; simmer 1 to 2 minutes until a sauce forms and coats the meat.
Assemble
  1. Spoon roasted sweet potatoes into bowls.
  2. Top with seasoned beef, pico de gallo, guacamole, and sour cream.
  3. Serve warm.

Notes

Store components separately for up to 3 days in airtight containers. Reheat accordingly. For a twist, top the bowls with a fried egg or serve with warm corn tortillas on the side.