Sweet Potato Taco Bowl
A cozy, vibrant bowl combining roasted sweet potato cubes with seasoned protein, bright pico de gallo, creamy guacamole, and a dollop of sour cream, perfect for chilly evenings.
Ingredients
For the Sweet Potatoes
- 1 large sweet potato, peeled + cubed Use firm, evenly sized cubes for even roasting.
- 1 tbsp olive oil
- 1 tsp smoked paprika
- to taste Salt & pepper
For the Protein
- ½ lb ground beef (or turkey/lentils) For vegetarian option, use cooked lentils or crumbled tofu.
- 1 tbsp taco seasoning Use homemade or store-bought.
Toppings
- ½ cup pico de gallo
- ¼ cup guacamole Can use a dairy-free alternative.
- 2 tbsp sour cream Can use a dairy-free alternative.
Instructions
Roast the Sweet Potatoes
- Preheat your oven to 425°F (220°C). In a mixing bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, and salt & pepper.
- Spread the potatoes in a single layer on a rimmed sheet pan. Roast for 15 minutes, then flip the cubes for even browning.
- Roast for an additional 10–15 minutes until golden and tender with slightly caramelized edges.
Cook the Beef (or Protein)
- While the sweet potatoes are roasting, heat a large skillet over medium heat. Add the ground beef (or turkey) and cook for about 6–8 minutes until browned.
- Drain excess fat if desired, then stir in taco seasoning and water. Simmer for 2–3 minutes until the sauce clings to the meat.
Assemble the Bowls
- Divide the roasted sweet potato cubes into bowls. Top with seasoned beef or chosen protein, pico de gallo, and guacamole.
- Finish with sour cream and garnish as desired.
Notes
For meal prep, roast potatoes and cook protein ahead. Store components separately to maintain freshness. Consider using a dairy-free sour cream or cashew crema for dairy-free options.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 55gProtein: 25gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 8gSugar: 5g
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