Sweet Potato Taco Bowl Recipe
Introduction
This Sweet Potato Taco Bowl is a vibrant and comforting meal that comes together quickly and easily. Packed with bold flavors and colorful ingredients, it’s perfect for a satisfying weeknight dinner or casual gathering.
Ingredients
- 4 cups sweet potatoes, cubed
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon smoked paprika (or regular paprika)
- Salt, to taste
- Pepper, to taste
- 1 pound ground beef (or turkey, chicken, or black beans)
- 2 tablespoons taco seasoning (homemade or store-bought)
- 1 cup pico de gallo (diced tomatoes, onion, cilantro)
- 1 cup guacamole (mashed avocado with lime juice)
- 1/2 cup sour cream (or Greek yogurt)
- Optional toppings: crumbled cheese, lime wedges, tortilla chips
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet.
- Step 2: Roast the sweet potatoes for 25-30 minutes, turning halfway through, until tender and lightly browned.
- Step 3: While the sweet potatoes roast, heat a skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, for 6-8 minutes until browned.
- Step 4: Stir in the taco seasoning and a splash of water. Simmer the mixture for 2-3 minutes until well combined and heated through.
- Step 5: Prepare the pico de gallo by mixing diced tomatoes, onion, cilantro, jalapeño (if using), and lime juice in a bowl. Let it sit for a few minutes to meld the flavors.
- Step 6: Assemble your bowls by layering roasted sweet potatoes, seasoned taco beef, pico de gallo, guacamole, and sour cream.
- Step 7: Garnish with fresh cilantro, lime wedges, and any optional toppings like crumbled cheese or tortilla chips. Serve immediately.
Tips & Variations
- Swap the ground beef for turkey, chicken, or black beans for a different protein option or vegetarian version.
- Use Greek yogurt instead of sour cream for a lighter, tangy alternative.
- Add jalapeño to the pico de gallo for extra heat or keep it mild depending on your preference.
- Try adding cooked corn or black beans to the bowl for added texture and nutrition.
Storage
Store leftover ingredients separately in airtight containers in the refrigerator for up to 3 days. Reheat the roasted sweet potatoes and cooked meat in the microwave or a skillet until warmed through. Assemble fresh before serving to keep textures crisp and flavors bright.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegetarian?
Yes! Replace the ground beef with black beans, cooked lentils, or a plant-based meat substitute to keep it hearty and satisfying.
How do I make homemade taco seasoning?
A simple taco seasoning blend includes chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper. Mix these spices to taste and use in place of store-bought seasoning.
PrintSweet Potato Taco Bowl Recipe
A hearty and colorful Sweet Potato Taco Bowl that combines roasted sweet potatoes, seasoned ground beef, fresh pico de gallo, creamy guacamole, and a dollop of sour cream for a comforting and easy-to-make meal perfect for any day of the week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Mexican-inspired
Ingredients
Sweet Potatoes
- 4 cups Sweet Potatoes (Cubed)
- 2 tablespoons Olive Oil (Or avocado oil)
- 1 teaspoon Smoked Paprika (Or regular paprika)
- Salt, to taste
- Pepper, to taste
Protein
- 1 pound Ground Beef (Or turkey, chicken, or black beans)
- 2 tablespoons Taco Seasoning (Homemade or store-bought)
Fresh Toppings
- 1 cup Pico de Gallo (Diced tomatoes, onion, cilantro, jalapeño, lime juice)
- 1 cup Guacamole (Mashed avocado with lime juice)
- 1/2 cup Sour Cream (Or Greek yogurt)
- Optional Toppings: Crumbled cheese, lime wedges, tortilla chips, fresh cilantro
Instructions
- Preheat and Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper until well-coated. Spread them out evenly on a baking sheet and roast for 25-30 minutes, flipping them halfway through to ensure even cooking and caramelization.
- Cook the Ground Beef: While the sweet potatoes roast, heat a skillet over medium heat. Add the ground beef, breaking it up as it cooks for 6-8 minutes until browned. Stir in the taco seasoning along with a splash of water, then simmer for 2-3 minutes to let the flavors meld and the sauce thicken slightly.
- Prepare Pico de Gallo: In a bowl, combine diced tomatoes, onion, cilantro, jalapeño, and a squeeze of lime juice. Mix well and let this fresh salsa sit for a few minutes to develop its vibrant flavors.
- Assemble the Taco Bowls: In individual serving bowls, layer the ingredients starting with the roasted sweet potatoes, then add the seasoned taco beef, followed by a generous scoop of pico de gallo, guacamole, and sour cream.
- Garnish and Serve: Top each bowl with fresh cilantro, a lime wedge, and optional toppings like crumbled cheese or tortilla chips. Serve immediately to enjoy the fresh, warm, and creamy textures together.
Notes
- Swap ground beef with ground turkey, chicken, or black beans for a different protein option.
- Use Greek yogurt instead of sour cream for a healthier alternative.
- Adjust the amount of jalapeño in pico de gallo to control the spice level.
- To make the dish vegan, replace meat with black beans and omit sour cream or use a vegan substitute.
- Leftover roasted sweet potatoes can be stored in the refrigerator up to 3 days and reheated for quick meals.
Keywords: Sweet Potato Taco Bowl, Roasted Sweet Potatoes, Ground Beef Tacos, Easy Mexican Recipes, Healthy Taco Bowls, Comfort Food, Weeknight Dinner
