why make this recipe
Sweet Potato Taco Bowl is a wholesome and tasty meal that brings together the best of both worlds: the comforting sweetness of roasted sweet potatoes and the savory flavors of taco-inspired fillings. It’s a great dish for weeknight dinners or meal prep since it’s easy to make and can be customized to your liking. Plus, it’s packed with nutrients, making it a healthy choice!
how to make Sweet Potato Taco Bowl
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)
Directions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them out in a single layer on a baking sheet. Roast for about 25-30 minutes or until they are tender and slightly caramelized, stirring halfway through.
- While the sweet potatoes are roasting, heat a skillet over medium heat. Add the ground beef (or your chosen protein) and cook until browned, breaking it apart with a spatula as it cooks. Add the taco seasoning and cook according to package instructions or until well combined.
- While the meat cooks, prepare your toppings. Chop the ingredients for the pico de gallo and mash the avocado with lime juice for guacamole.
- Once the sweet potatoes are ready and the meat is cooked, build your taco bowl. Start with a base of roasted sweet potatoes, then add the ground meat. Top with pico de gallo, guacamole, sour cream (or Greek yogurt), and any other optional toppings you like.
- Serve your Sweet Potato Taco Bowl warm, either family-style or as individual servings.
how to serve Sweet Potato Taco Bowl
Serve the Sweet Potato Taco Bowl warm, making it great for sharing at the dinner table. You can serve it family-style on a big platter or create individual bowls with each person’s favorite toppings. Enjoy it with plenty of tortilla chips on the side for crunch!
how to store Sweet Potato Taco Bowl
To store leftovers, let the taco bowl cool completely. Place the sweet potatoes, meat, and toppings in separate airtight containers. You can keep them in the fridge for up to three days. Reheat the sweet potatoes and meat in the microwave or oven before serving again.
tips to make Sweet Potato Taco Bowl
- For a vegetarian option, you can use black beans instead of ground meat.
- Feel free to customize your toppings! Add jalapeños, corn, or shredded lettuce for more flavor and texture.
- If you like a little kick, add hot sauce or diced chili peppers to the pico de gallo.
variation
You can change up the proteins by using chicken or turkey, or you can make it vegetarian with lentils or tempeh. You can also use different spices for extra flavor, trying chipotle seasoning or cumin.
FAQs
Can I make this recipe ahead of time?
Yes! You can prepare the sweet potatoes and meat in advance and store them separately. Then, just heat and assemble when you’re ready to eat.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, especially if you use gluten-free taco seasoning.
How can I make it spicier?
Add fresh jalapeños to the pico de gallo, use spicy taco seasoning, or drizzle hot sauce on top before serving.
Sweet Potato Taco Bowl
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them out in a single layer on a baking sheet.
- Roast for about 25-30 minutes or until they are tender and slightly caramelized, stirring halfway through.
- While the sweet potatoes are roasting, heat a skillet over medium heat. Add the ground beef (or your chosen protein) and cook until browned, breaking it apart with a spatula as it cooks.
- Add the taco seasoning and cook according to package instructions or until well combined.
- While the meat cooks, prepare your toppings. Chop the ingredients for the pico de gallo and mash the avocado with lime juice for guacamole.
- Once the sweet potatoes are ready and the meat is cooked, build your taco bowl. Start with a base of roasted sweet potatoes, then add the ground meat.
- Top with pico de gallo, guacamole, sour cream (or Greek yogurt), and any other optional toppings you like.
- Serve your Sweet Potato Taco Bowl warm, either family-style or as individual servings.