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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 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.

Notes

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