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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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.