why make this recipe
Sweet Potato Taco Bowl is a hearty and delicious meal that’s perfect for any time of day. It’s a great way to pack in nutrients from sweet potatoes and enjoy the savory flavor of taco-seasoned meat. Plus, it’s easy to customize with your favorite toppings. This recipe is perfect for busy evenings or a fun family dinner.
how to make Sweet Potato Taco Bowl
Ingredients
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- ½ lb ground beef (or turkey/lentils)
- 1 tbsp taco seasoning (or homemade: see tip!)
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
Directions
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Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper. Spread the mixture in a single layer on a baking sheet. Roast in the oven for 15 minutes, flip the pieces, and roast for another 10–15 minutes until they are golden and tender.
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Cook Beef: While the sweet potatoes are roasting, heat a skillet over medium heat. Brown the ground beef until it is fully cooked. Add taco seasoning and 2 tablespoons of water. Simmer this mixture for 2–3 minutes until it thickens.
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Assemble: Take bowls and divide the roasted sweet potatoes into them. Top each bowl with the seasoned beef, pico de gallo, guacamole, and a dollop of sour cream. You can also add cilantro, lime wedges, or crumbled cheese as desired for extra flavor.
how to serve Sweet Potato Taco Bowl
Serve the Sweet Potato Taco Bowl warm. It’s great as a filling lunch or dinner. You can let everyone add their own toppings to make each bowl unique. Enjoy it with family or friends for a fun meal.
how to store Sweet Potato Taco Bowl
If you have leftovers, store them in an airtight container. You can keep the Sweet Potato Taco Bowl in the fridge for up to 3 days. For best results, store the sweet potatoes, meat, and toppings separately to keep everything fresh.
tips to make Sweet Potato Taco Bowl
- You can make your own taco seasoning by mixing chili powder, cumin, garlic powder, onion powder, and a pinch of salt.
- For a vegan option, replace the beef with lentils or black beans.
- Feel free to add more vegetables like bell peppers or corn for a colorful and healthy boost.
variation
You can customize this recipe by using different proteins such as chicken, pork, or plant-based meats. Switching up the toppings like corn salsa or cheese can also change the flavor profile and keep things interesting.
FAQs
1. Can I use canned sweet potatoes?
While you can use canned sweet potatoes, they may be too soft for roasting. Fresh sweet potatoes will give the best texture and flavor.
2. Is this recipe gluten-free?
Yes, the ingredients listed for the Sweet Potato Taco Bowl are gluten-free. Just make sure to check your taco seasoning for gluten-free certification.
3. Can I eat this bowl cold?
You can, but it’s best served warm. The flavors come together nicely when the sweet potatoes and beef are hot. If you prefer it cold, it can make a tasty salad too!
Sweet Potato Taco Bowl
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- Toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper.
- Spread the mixture in a single layer on a baking sheet.
- Roast in the oven for 15 minutes, flip the pieces, and roast for another 10–15 minutes until they are golden and tender.
- While the sweet potatoes are roasting, heat a skillet over medium heat.
- Brown the ground beef until it is fully cooked.
- Add taco seasoning and 2 tablespoons of water. Simmer this mixture for 2–3 minutes until it thickens.
- Take bowls and divide the roasted sweet potatoes into them.
- Top each bowl with the seasoned beef, pico de gallo, guacamole, and a dollop of sour cream.
- You can also add cilantro, lime wedges, or crumbled cheese as desired for extra flavor.