Sweet Potato Taco Bowl
A hearty and colorful Sweet Potato Taco Bowl that brings all the flavor of tacos with roasted sweet potatoes, seasoned meat or lentils, and fresh toppings.
Ingredients
For the roasted sweet potatoes
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika Adds a smoky depth
- to taste Salt and pepper
For the filling
- 0.5 lb ground beef (or turkey or lentils)
- 1 tbsp taco seasoning
- 2 tbsp water
For assembly
- 0.5 cup pico de gallo Fresh salsa can be used as a substitute
- 0.25 cup guacamole Or mash a plain avocado with lime
- 2 tbsp sour cream (or dairy-free alternative)
Instructions
Preparation
- Preheat oven to 425°F (220°C).
- Toss sweet potatoes with olive oil, smoked paprika, salt, and pepper in a bowl.
- Spread on a baking sheet in a single layer and roast for 15 minutes.
- Flip and roast another 10–15 minutes until tender and golden.
Cooking the filling
- In a skillet over medium heat, cook ground beef until browned.
- Add taco seasoning and water, then simmer for 2–3 minutes until thickened.
Assembly
- Divide roasted sweet potatoes into bowls.
- Top with seasoned beef, pico de gallo, guacamole, and sour cream.
- Garnish with optional toppings like cilantro, lime wedges, or cheese and serve.
Notes
This recipe is flexible; feel free to substitute ingredients based on what you have. Great for meal prep.