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–+ servings

Sweet Potato Taco Bowl

A delicious and healthy meal that combines the goodness of sweet potatoes with tasty toppings, perfect for lunch or dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 3 servings
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 1 large sweet potato, peeled + cubed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • to taste Salt & pepper
For the Toppings
  • ½ lb ground beef (or turkey/lentils) You can substitute with ground turkey or lentils for a vegetarian option.
  • 1 tbsp taco seasoning Or use homemade seasoning as per tip.
  • ½ cup pico de gallo
  • ¼ cup guacamole
  • 2 tbsp sour cream (or dairy-free alternative)

Method
 

Roasting Sweet Potatoes
  1. Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper.
  2. Spread the sweet potatoes in a single layer on a sheet pan. Roast for 15 minutes, flip them, and roast for another 10–15 minutes until they are golden and tender.
Cooking Beef
  1. In a skillet, brown the ground beef over medium heat.
  2. Once cooked through, add the taco seasoning and 2 tablespoons of water. Let it simmer for 2–3 minutes until thickened.
Assembling the Bowl
  1. Divide the roasted sweet potatoes into bowls.
  2. Top each bowl with the cooked beef, pico de gallo, guacamole, and sour cream.
  3. Garnish with cilantro, lime wedges, or crumbled cheese if desired.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 6gSugar: 4g

Notes

If you have leftovers, store them in an airtight container in the refrigerator for 3 to 4 days. To reheat, warm in the microwave or on the stove.

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