Sweet Potato Taco Bowl Recipe

Introduction

The Sweet Potato Taco Bowl is a vibrant and satisfying meal perfect for any day of the week. Combining roasted sweet potatoes, seasoned ground beef, and fresh toppings, it offers a flavorful twist on classic tacos served in a fun, bowl-style presentation.

Ingredients

• 4 cups sweet potatoes, cubed
• 2 tablespoons olive oil (or avocado oil)
• 1 teaspoon smoked paprika (or regular paprika)
• Salt, to taste
• Pepper, to taste
• 1 pound ground beef (or turkey, chicken, or black beans)
• 2 tablespoons taco seasoning (homemade or store-bought)
• 1 cup pico de gallo (diced tomatoes, onion, cilantro)
• 1 cup guacamole (mashed avocado with lime juice)
• 1/2 cup sour cream (or Greek yogurt)
• Optional toppings: crumbled cheese, lime wedges, tortilla chips

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet.
2. Step 2: Roast the sweet potatoes for 25-30 minutes, flipping halfway through to ensure even cooking and browning.
3. Step 3: While the sweet potatoes roast, heat a skillet over medium heat. Add the ground beef and break it up as it cooks for 6-8 minutes until browned.
4. Step 4: Stir in the taco seasoning along with a splash of water. Let it simmer for 2-3 minutes until the spices are well incorporated.
5. Step 5: Prepare the pico de gallo by mixing diced tomatoes, onion, cilantro, jalapeño, and lime juice in a bowl. Allow it to sit for a few minutes to blend the flavors.
6. Step 6: Assemble each bowl by layering roasted sweet potatoes, seasoned beef, pico de gallo, guacamole, and sour cream.
7. Step 7: Garnish with fresh cilantro, lime wedges, and, if desired, crumbled cheese or tortilla chips. Serve immediately.

Tips & Variations

• For a vegetarian version, substitute ground beef with black beans or your favorite plant-based protein.
• Use regular paprika if you prefer a milder flavor instead of smoked paprika.
• Make your own taco seasoning to control salt and spice levels easily.
• Add chopped jalapeños or hot sauce to the bowl for an extra kick.

Storage

Store leftover ingredients separately in airtight containers in the refrigerator for up to 3 days. Reheat the roasted sweet potatoes and seasoned beef in the microwave or on the stove until warm. Assemble bowls fresh before serving to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this bowl ahead of time?

You can roast the sweet potatoes and cook the meat a day in advance. Keep all components refrigerated separately and assemble just before eating for the best taste and texture.

What can I use instead of sour cream?

Greek yogurt is an excellent substitute that adds creaminess with a tangy flavor, and it’s also a healthier option.

Sweet Potato Taco Bowl Recipe

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★★★★★

4.8 from 125 reviews

• Author: Andria
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Sweet Potato Taco Bowl is a vibrant and nutritious meal combining roasted sweet potatoes, seasoned ground beef, fresh pico de gallo, creamy guacamole, and tangy sour cream. It’s an easy-to-make, flavorful dish perfect for a comforting lunch or dinner that balances hearty protein with wholesome veggies and delicious Mexican-inspired flavors.

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Ingredients

Scale 1x2x3x

Sweet Potatoes

• 4 cups sweet potatoes, cubed
• 2 tablespoons olive oil (or avocado oil)
• 1 teaspoon smoked paprika (or regular paprika)
• Salt, to taste
• Pepper, to taste

Protein

• 1 pound ground beef (or turkey, chicken, or black beans)
• 2 tablespoons taco seasoning (homemade or store-bought)

Fresh Toppings

• 1 cup pico de gallo (diced tomatoes, onion, cilantro, jalapeño, lime juice)
• 1 cup guacamole (mashed avocado with lime juice)
• 1/2 cup sour cream (or Greek yogurt)

Optional Garnishes

• Crumbled cheese
• Lime wedges
• Tortilla chips
• Fresh cilantro

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Instructions

1. Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, flipping halfway through to ensure even cooking and caramelization.
2. Cook the Ground Beef: While the sweet potatoes roast, heat a skillet over medium heat. Add the ground beef and use a spatula to break it up as it cooks for about 6-8 minutes until browned and cooked through. Stir in the taco seasoning along with a splash of water, then simmer for an additional 2-3 minutes to let the flavors meld.
3. Prepare the Pico de Gallo: In a bowl, combine diced tomatoes, chopped onion, fresh cilantro, jalapeño, and a squeeze of lime juice. Mix well and let sit for a few minutes to allow the flavors to deepen.
4. Assemble the Taco Bowls: In individual serving bowls, layer the roasted sweet potatoes first, followed by the seasoned taco beef. Top each bowl with a generous scoop of pico de gallo, a dollop of guacamole, and a spoonful of sour cream.
5. Add Garnishes and Serve: Garnish each bowl with fresh cilantro leaves and lime wedges. Add optional crumbled cheese or tortilla chips on top if desired. Serve immediately to enjoy the vibrant flavors and textures.

Notes

• For a vegetarian version, replace the ground beef with black beans or plant-based crumbles.
• Adjust the level of spice in the pico de gallo by adding more or less jalapeño according to your preference.
• Use Greek yogurt instead of sour cream for a lighter, protein-rich alternative.
• Sweet potatoes can be roasted in advance and reheated if meal prepping.
• Taco seasoning can be homemade to control sodium levels and avoid additives.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch
• Method: Roasting
• Cuisine: Mexican-inspired

Keywords: sweet potato taco bowl, roasted sweet potatoes, taco beef bowl, healthy taco bowl, Mexican bowl, easy dinner recipe, roasted vegetable taco bowl