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Sweet Potato Taco Bowl

A vibrant and delicious taco bowl featuring roasted sweet potatoes, savory ground beef, zesty pico de gallo, and creamy guacamole that's perfect for easy family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

For the roasted sweet potatoes
  • 1 large sweet potato, peeled and cubed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt and pepper to taste
For the beef mixture
  • ½ lb ground beef (or turkey/lentils)
  • 1 tbsp taco seasoning
  • 2 tbsp water to help the seasoning blend well
For serving
  • ½ cup pico de gallo
  • ¼ cup guacamole
  • 2 tbsp sour cream (or dairy-free alternative)

Method
 

Preparation and Roasting
  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 on a sheet pan and roast for 15 minutes, flip, and roast another 10-15 minutes until golden and tender.
Cooking the Meat
  1. In a skillet over medium heat, brown the ground beef (or turkey/lentils).
  2. Stir in taco seasoning and 2 tablespoons of water; let simmer for 2-3 minutes.
Assembly
  1. In serving bowls, divide the roasted sweet potatoes, top with beef, pico de gallo, guacamole, and sour cream.
  2. Garnish as desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. This bowl freezes well for about one month; reheat in the microwave or a skillet adding a splash of water to retain moisture.