Sweet Potato Taco Bowl
A colorful, satisfying, and mostly hands-off meal that balances sweet, smoky, and creamy flavors in a bowl, perfect for quick weeknight dinners.
Ingredients
Base Ingredients
- 1 large sweet potato, peeled + cubed Choose a firm, orange-fleshed sweet potato.
- 1 tbsp olive oil
- 1 tsp smoked paprika Use Spanish smoked paprika for richer flavor.
- to taste Salt & pepper
Protein Ingredients
- ½ lb ground beef (or turkey/lentils) Opt for 85/15 beef for flavor.
- 1 tbsp taco seasoning Store-bought or homemade.
Toppings
- ½ cup pico de gallo
- ¼ cup guacamole Or dairy-free alternative.
- 2 tbsp sour cream Or dairy-free alternative.
Instructions
Roasting the Sweet Potatoes
- Preheat your oven to 425°F (220°C).
- Toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper.
- Spread in a single layer on a baking sheet and roast for 15 minutes.
- Flip the cubes and roast for an additional 10-15 minutes until caramelized and fork-tender.
Browning the Beef
- While the sweet potatoes roast, heat a skillet over medium heat.
- Add the ground beef and brown until cooked through.
- Stir in taco seasoning and water, simmering for 2-3 minutes until the sauce thickens.
Assembling the Bowl
- Divide the roasted sweet potatoes between serving bowls.
- Top with the seasoned beef, pico de gallo, guacamole, and sour cream.
- Garnish with cilantro, lime wedges, or crumbled cheese if desired.
Notes
For meal prep, store components separately to maintain texture. Components keep 3-4 days in the fridge.