Sweet Potato Taco Bowl
A delightful dish combining roasted sweet potatoes with seasoned meat, fresh pico de gallo, creamy guacamole, and sour cream for a satisfying and nutritious meal.
Ingredients
For the Sweet Potato
- 1 large sweet potato, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- to taste salt and pepper
For the Protein
- ½ pound ground beef (or turkey/lentils)
- 1 tablespoon taco seasoning
Toppings
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tablespoons sour cream (or dairy-free alternative)
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Toss the cubed sweet potato in a mixing bowl with olive oil, smoked paprika, salt, and pepper.
- Spread the sweet potatoes in a single layer on a sheet pan and roast for about 15 minutes.
- Flip the sweet potatoes and roast for another 10 to 15 minutes until they are golden and tender.
Cooking the Protein
- In a skillet, brown the ground beef over medium heat.
- Once the meat is cooked through, add the taco seasoning and two tablespoons of water.
- Allow the mixture to simmer for 2 to 3 minutes until it thickens.
Assembly
- Divide the roasted sweet potatoes into bowls.
- Top each bowl with the cooked beef, then add pico de gallo, guacamole, and a dollop of sour cream.
- Garnish with cilantro, lime wedges, or crumbled cheese if desired.
Serving
- Serve your Sweet Potato Taco Bowl warm, optionally with tortilla chips or a side salad.
Notes
Leftovers can be stored in separate airtight containers in the refrigerator for up to three days. Reheat the sweet potatoes and meat before serving and add fresh toppings right before serving.