Sweet Potato Taco Bowl
A deliciously easy comfort food that can be made in just 35 minutes, perfect for busy weeknights.
Ingredients
For the Sweet Potatoes
- 1 large sweet potato, peeled and cubed Look for firm, unblemished potatoes.
- 1 tbsp olive oil For tossing the sweet potatoes.
- 1 tsp smoked paprika Adjust according to taste.
- Salt and pepper to taste
For the Taco Filling
- 1/2 lb ground beef (or turkey or lentils) Use lean beef for a lighter dish.
- 1 tbsp taco seasoning Use a store-bought mix or homemade.
- 2 tbsp water To help with the seasoning.
Toppings
- 1/2 cup pico de gallo For fresh flavor.
- 1/4 cup guacamole Can be store-bought or homemade.
- 2 tbsp sour cream (or dairy-free alternative) Add for creaminess.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper.
Roasting Sweet Potatoes
- Spread sweet potatoes on a baking sheet in a single layer and roast for 15 minutes.
- Flip the sweet potatoes and roast for another 10 to 15 minutes until golden.
Cooking the Meat
- In a skillet over medium heat, cook the ground beef until browned.
- Add taco seasoning and water, then simmer for 2-3 minutes.
Assembly
- Divide the roasted sweet potatoes into bowls, topping them with the seasoned meat.
- Add pico de gallo, guacamole, and sour cream on top.
- Garnish with optional toppings like cilantro, lime wedges, or cheese, and serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat in a microwave or skillet. Double the recipe for more servings and keep the meat in a slow cooker on low for large gatherings.