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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
