Dinner

Sweet Potato Taco Bowl Recipe

ByAndria Russo January 22, 2026January 22, 2026

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.

A round bowl with a base layer of white rice, topped with four distinct sections: bright orange roasted sweet potato cubes sprinkled with green cilantro leaves on the left, crumbled cooked ground beef with a rich brown color on the right, and a chunky green guacamole with visible avocado pieces on the bottom; in the center, there is a dollop of smooth white sour cream garnished with more cilantro leaves, with a small pile of finely chopped red tomatoes resting on the ground beef, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

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.
Step 2: Roast the sweet potatoes for 25-30 minutes, flipping halfway through to ensure even cooking and browning.
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.
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.
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.
Step 6: Assemble each bowl by layering roasted sweet potatoes, seasoned beef, pico de gallo, guacamole, and sour cream.
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

A white bowl holds a colorful layered dish with a base of white rice, topped with four distinct sections. One section has bright orange roasted sweet potato cubes with a slightly crispy texture, garnished with green cilantro leaves. Next to it, there is a layer of brown, finely crumbled cooked ground beef mixed with small diced red tomatoes. In the center is a dollop of white sour cream topped with cilantro leaves. The final section contains chunky green guacamole with visible avocado pieces, also garnished with cilantro. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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.

Andria Russo