Sweet Potato Taco Bowl

Why Make This Recipe

Sweet Potato Taco Bowl is one of those delightful dishes that hits you right in the comfort food feels. 🌟 It’s flavorful, filling, and packed with nutritious goodies. Plus, it’s super versatile! Whether you’re a meat lover or a plant-based warrior, there’s a way for you to enjoy this meal.

Think about it: you get crispy roasted sweet potatoes, savory beef (or lentils), and a fresh, zesty topping. What’s not to love? Plus, it’s a one-bowl wonder that makes cleanup a breeze.

How to Make Sweet Potato Taco Bowl

Making this taco bowl is ridiculously easy—no culinary degree required! You just gather a handful of ingredients and follow some simple steps. Ready to dive in? Here’s how to do it:

1. Roast the Sweet Potatoes: These bad boys are the stars of the show.
2. Cook the Beef: Get that protein sizzling!
3. Assemble the Bowl: It’s time to stack it all up and feast!

Let’s break it down into ingredients and directions to keep things crystal clear.

Ingredients

• 1 large sweet potato, peeled + cubed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt & pepper to taste
• ½ lb ground beef (or turkey/lentils)
• 1 tbsp taco seasoning (or homemade: see tip!)
• ½ cup pico de gallo
• ¼ cup guacamole
• 2 tbsp sour cream (or dairy-free alternative)

Directions

1. Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread them in a single layer on a sheet pan. Roast for 15 minutes, flip them, then roast for another 10–15 minutes until they golden-brown and tender.

2. Cook Beef: In a skillet, brown the ground beef over medium heat. Once it’s cooked through, add the taco seasoning and 2 tablespoons of water. Let it simmer for 2–3 minutes until thickened. Voilà!

3. Assemble: Grab some bowls and divide your roasted sweet potatoes among them. Top each with the seasoned beef, pico de gallo, guacamole, and sour cream. Feeling fancy? Garnish with cilantro, lime wedges, or crumbled cheese if you’re in the mood.

How to Serve Sweet Potato Taco Bowl

When you serve your Sweet Potato Taco Bowl, presentation matters! 🥄 A colorful bowl filled with layers of goodness is Instagram-worthy, right? Just imagine that burst of colors—sweet potatoes, vibrant pico de gallo, and the creamy guacamole. It’s like a party in a bowl!

Serving it warm works best, but you can also prep it in advance for lunch the next day. Just keep everything separate until you’re ready to enjoy.

How to Store Sweet Potato Taco Bowl

If you manage to have leftovers (which is a rarity), here’s how to store them:

• Refrigerate: Keep everything in airtight containers. The sweet potatoes and beef can last up to 3–4 days.
• Freeze: You can freeze the sweet potatoes and beef for longer storage. Just make sure to use freezer-safe bags! When you’re ready to eat, thaw in the fridge overnight before reheating.

Tips to Make Sweet Potato Taco Bowl

• Make your own taco seasoning! It’s super easy and you can adjust the spice levels to your liking.
• Go plant-based! Swap out the beef for lentils or black beans for a delicious vegetarian option. It’s still gonna be bomb.
• Don’t skip the toppings! The guacamole and pico de gallo add zing and freshness. Plus, it looks cute. 😉

Variation

Feeling adventurous? Mix it up a bit! Try adding:

• Roasted corn for extra sweetness.
• Sautéed bell peppers for that crunchy texture.
• Different proteins like grilled chicken or tofu. Honestly, the sky’s the limit here.

FAQs

1. Can I use frozen sweet potatoes?
You totally can! Just ensure they’re cooked through and maybe add a few extra minutes to the roasting time.

2. How do I make this dairy-free?
Swap the sour cream for dairy-free alternatives like coconut yogurt, and you’re golden!

3. What else can I add on top?
Feel free to get creative! Cotija cheese, avocado slices, or fresh herbs can add an extra flair to your taco bowl.

Now, gather your ingredients and get cooking! You’ll be enjoying this delightful Sweet Potato Taco Bowl in no time. Enjoy your feast! 🍽️

Sweet Potato Taco Bowl

A delicious and versatile bowl filled with crispy roasted sweet potatoes, savory beef (or lentils), fresh pico de gallo, guacamole, and sour cream.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

For the sweet potatoes

• 1 large sweet potato, peeled + cubed Roasted until golden-brown and tender.
• 1 tbsp olive oil For roasting the sweet potatoes.
• 1 tsp smoked paprika Adds flavor to the sweet potatoes.
• Salt & pepper to taste

For the protein

• ½ lb ground beef (or turkey/lentils) Choose your protein option.
• 1 tbsp taco seasoning Store-bought or homemade.

For the toppings

• ½ cup pico de gallo Fresh for the bowl.
• ¼ cup guacamole Add for creaminess.
• 2 tbsp sour cream (or dairy-free alternative) Top the bowl with sour cream.

Method

 

Roasting Sweet Potatoes

1. Preheat your oven to 425°F (220°C).
2. Toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper.
3. Spread them in a single layer on a sheet pan.
4. Roast for 15 minutes, flip them, then roast for another 10–15 minutes until golden-brown and tender.

Cooking Beef

1. In a skillet, brown the ground beef over medium heat.
2. Once cooked through, add the taco seasoning and 2 tablespoons of water.
3. Let it simmer for 2–3 minutes until thickened.

Assembling the Bowl

1. Grab some bowls and divide your roasted sweet potatoes among them.
2. Top each with the seasoned beef, pico de gallo, guacamole, and sour cream.
3. Optional: Garnish with cilantro, lime wedges, or crumbled cheese.

Notes

Serving the bowl warm enhances the flavor. Keep ingredients separate for meal prep to maintain freshness.