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Sweet Potato Taco Bowl

A hearty and delicious meal featuring roasted sweet potatoes and taco-seasoned meat, topped with fresh pico de gallo and guacamole. Perfect for customizable toppings and great for busy evenings or 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
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
  • to taste Salt and pepper
For the beef
  • ½ lb ground beef (or turkey/lentils) For a vegan option, replace with lentils or black beans.
  • 1 tbsp taco seasoning Option to use homemade seasoning.
Toppings
  • ½ cup pico de gallo
  • ¼ cup guacamole
  • 2 tbsp sour cream (or dairy-free alternative)

Method
 

Roasting Sweet Potatoes
  1. Preheat your oven to 425°F (220°C).
  2. Toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper.
  3. Spread the mixture in a single layer on a baking sheet.
  4. Roast in the oven for 15 minutes, flip the pieces, and roast for another 10–15 minutes until they are golden and tender.
Cooking Beef
  1. While the sweet potatoes are roasting, heat a skillet over medium heat.
  2. Brown the ground beef until it is fully cooked.
  3. Add taco seasoning and 2 tablespoons of water. Simmer this mixture for 2–3 minutes until it thickens.
Assembling the Bowl
  1. Take bowls and divide the roasted sweet potatoes into them.
  2. Top each bowl with the seasoned beef, pico de gallo, guacamole, and a dollop of sour cream.
  3. You can also add cilantro, lime wedges, or crumbled cheese as desired for extra flavor.

Notes

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. Store the sweet potatoes, meat, and toppings separately for best freshness.