Sweet Potato Taco Bowl
A vibrant mix of flavors and textures, this Sweet Potato Taco Bowl is a healthy and customizable dish perfect for any day of the week.
Ingredients
For the roasted sweet potatoes
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
For the filling
- ½ lb ground beef (or substitutes like turkey or lentils)
- 1 tbsp taco seasoning (or homemade) Check the tip for a homemade recipe!
For assembly
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or a dairy-free alternative)
Optional add-ins
- black beans or corn For extra fiber and color
Instructions
Roasting Sweet Potatoes
- Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper.
- Spread them out in a single layer on a baking sheet. Roast for 15 minutes, flip them, and roast for another 10–15 minutes until they are golden brown and tender.
Cooking the Protein
- In a skillet over medium heat, brown the ground beef (or your chosen protein) until fully cooked.
- Once done, add the taco seasoning and 2 tablespoons of water. Allow it to simmer for 2–3 minutes until the mixture has thickened.
Assembling the Bowl
- Divide the roasted sweet potatoes into bowls. Top with the seasoned beef, pico de gallo, guacamole, and a dollop of sour cream.
- Feel free to garnish with cilantro, lime wedges, or crumbled cheese if you're feeling fancy!
Notes
For storage, place any remaining components in airtight containers. The roasted sweet potatoes and meat mix can last in the fridge for 3–4 days. For longer storage, freeze the sweet potatoes and cooked meat for up to three months. Reheat to an internal temperature of 165°F (74°C) for safe consumption.