Description
Sweet Potato Taco Bowls are a vibrant, healthy weeknight dinner that combines smoky roasted sweet potatoes with spiced ground beef, creating a nourishing, customizable meal.
Ingredients
Scale
- 2 cups sweet potatoes, peeled and cubed (into ½ to ¾-inch pieces)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- ½ pound ground beef
- 1 tablespoon taco seasoning
- 1 cup pico de gallo
- 1 cup guacamole
- ½ cup sour cream
- ¼ cup fresh cilantro
- 2 pieces lime wedges
- ½ cup crumbled cheese
- 1 cup tortilla chips
- ¼ cup pickled red onions
Instructions
- Roast Sweet Potatoes: Toss cubed sweet potatoes with oil, smoked paprika, salt, and pepper. Spread in a single layer on a baking sheet and roast at 425°F (220°C) for 25-30 minutes, flipping halfway, until tender and caramelized.
- Cook Beef: Brown ground beef in a skillet, then drain excess fat. Stir in taco seasoning and a little water, then simmer for 2-3 minutes until thickened.
- Assemble Bowls: Divide roasted sweet potatoes into bowls. Top with seasoned beef, then artfully arrange pico de gallo, guacamole, and sour cream. Garnish with cilantro and a lime wedge.
Notes
For make-ahead options, store roasted sweet potatoes and cooked beef separately. Keep toppings like pico de gallo and guacamole in airtight containers. Reheat sweet potatoes and beef before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Comfort Food
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 90 mg