Sweet Potato Taco Bowl Recipe

Introduction

This Sweet Potato Taco Bowl is a vibrant, comforting meal that combines roasted, spiced sweet potatoes with seasoned ground beef and fresh toppings. It’s a simple, flavorful dish perfect for a quick weeknight dinner or meal prep.

Ingredients

• 1 large sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• ½ pound ground beef (or turkey or lentils)
• 1 tablespoon taco seasoning (or homemade, see tip)
• ½ cup pico de gallo
• ¼ cup guacamole
• 2 tablespoons sour cream (or dairy-free alternative)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper. Spread evenly on a baking sheet in a single layer.
2. Step 2: Roast the sweet potatoes for 15 minutes, then flip them over. Continue roasting for another 10 to 15 minutes until the sweet potatoes are golden and tender.
3. Step 3: While the sweet potatoes roast, heat a skillet over medium heat and brown the ground beef until fully cooked. Drain any excess fat.
4. Step 4: Stir in the taco seasoning and 2 tablespoons of water with the cooked beef. Simmer for 2 to 3 minutes until the sauce thickens.
5. Step 5: Divide the roasted sweet potatoes between bowls. Top with the seasoned beef, pico de gallo, guacamole, and sour cream.
6. Step 6: Garnish with optional additions like fresh cilantro, lime wedges, or crumbled cheese if desired, and serve.

Tips & Variations

• Try using ground turkey or lentils as a vegetarian option for the protein.
• Make your own taco seasoning by mixing chili powder, cumin, garlic powder, onion powder, paprika, and a pinch of cayenne.
• Add a squeeze of fresh lime juice over the bowl before serving for extra brightness.
• For extra heat, include sliced jalapeños or a dash of hot sauce on top.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet or microwave to keep the sweet potatoes from drying out. Add fresh toppings like guacamole and sour cream just before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can roast the sweet potatoes and cook the beef in advance. Store them separately in the refrigerator and assemble the bowls when ready to eat to keep the toppings fresh.

What can I use instead of sour cream?

You can substitute sour cream with a dairy-free yogurt, cashew cream, or simply omit it if preferred. Avocado or guacamole also add creaminess to the dish.

Sweet Potato Taco Bowl Recipe

Print Recipe

★★★★★

4.4 from 83 reviews

This Sweet Potato Taco Bowl is a vibrant, flavorful dish perfect for a wholesome and satisfying meal. Featuring roasted smoky sweet potatoes paired with seasoned ground beef, fresh pico de gallo, creamy guacamole, and a dollop of sour cream, it combines hearty textures with bright, zesty toppings. Ideal for taco lovers seeking a nutritious, easy-to-make bowl meal with a delicious southwestern twist.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Roasting and Stovetop
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Sweet Potato Roasting

• 1 large sweet potato, peeled and cubed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste

Beef Filling

• ½ lb ground beef (or turkey/lentils for alternative)
• 1 tbsp taco seasoning (or homemade blend)

Toppings

• ½ cup pico de gallo
• ¼ cup guacamole
• 2 tbsp sour cream (or dairy-free alternative)
• Optional garnishes: cilantro, lime wedges, crumbled cheese

Instructions

1. Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the peeled and cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet. Roast for 15 minutes, then flip the pieces to ensure even cooking. Continue roasting for an additional 10 to 15 minutes, until the sweet potatoes are golden brown and tender when pierced with a fork.
2. Cook Beef: While the sweet potatoes roast, heat a skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until fully browned and cooked through. Drain any excess fat if necessary. Stir in the taco seasoning along with 2 tablespoons of water to create a flavorful sauce. Let it simmer for 2 to 3 minutes until thickened.
3. Assemble Bowls: Once all components are ready, divide the roasted sweet potatoes evenly into serving bowls. Top each portion with the seasoned beef, followed by spoonfuls of fresh pico de gallo, creamy guacamole, and sour cream. Garnish with optional toppings such as chopped cilantro, lime wedges for squeezing, or crumbled cheese to enhance the flavors. Serve immediately and enjoy.

Notes

• To make this dish vegetarian or vegan, substitute ground beef with lentils or plant-based meat alternatives, and use dairy-free sour cream.
• Homemade taco seasoning can be made using chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and pepper.
• Ensure sweet potatoes are cut into evenly sized cubes for uniform roasting.
• Roasting the sweet potatoes at a high temperature creates a delicious caramelized crust while keeping the inside soft.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Keywords: sweet potato taco bowl, roasted sweet potatoes, ground beef taco, taco seasoning, healthy taco bowl, easy dinner recipe, southwestern bowl