Print

Sweet Potato Taco Bowl Recipe

Print Recipe

★★★★★

4.5 from 71 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://www.cheftara.com/sweet-potato-taco-bowl-recipe-2/