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–+ servings

Sweet Potato Taco Bowl

A flavorful and nutritious meal featuring roasted sweet potatoes paired with seasoned beef (or lentils) and delicious toppings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 1 large sweet potato, peeled and cubed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt and pepper to taste
For the Protein
  • ½ lb ground beef (or turkey/lentils) Substitute as desired
  • 1 tbsp taco seasoning (or homemade: see tip!)
For the Toppings
  • ½ cup pico de gallo
  • ¼ cup guacamole
  • 2 tbsp sour cream (or a dairy-free alternative)

Method
 

Roasting the Sweet Potatoes
  1. Preheat your oven to 425°F (220°C). In a bowl, toss the cubed sweet potato with olive oil, smoked paprika, and a sprinkle of salt and pepper.
  2. Spread the sweet potato in a single layer on a baking sheet and roast for 15 minutes.
  3. Flip the cubes and continue roasting for another 10-15 minutes until they are golden and tender.
Cooking the Meat
  1. While the sweet potatoes are roasting, heat a skillet over medium heat.
  2. Add your ground beef (or turkey/lentils) and cook until browned.
  3. Once cooked, stir in the taco seasoning along with 2 tablespoons of water. Let this mixture simmer for 2-3 minutes until it thickens.
Assembling the Bowl
  1. Divide the roasted sweet potatoes among serving bowls.
  2. Top each bowl with a generous scoop of the seasoned beef, followed by pico de gallo, guacamole, and a dollop of sour cream.
  3. Garnish with fresh cilantro, lime wedges, or crumbled cheese if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 4gSodium: 600mgFiber: 8gSugar: 5g

Notes

Feel free to customize the toppings based on your preferences. Store leftovers in airtight containers, separating components to maintain freshness.

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