Sweet Potato Taco Bowl
450kcal
Ingredients
For the sweet potato
- 1 large sweet potato, peeled & cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt & pepper to taste
For the protein
- ½ lb ground beef (or turkey/lentils) Optional: use ground turkey or lentils for a plant-based option.
- 1 tbsp taco seasoning (or homemade) See tips for homemade taco seasoning.
For the toppings
- ½ cup pico de gallo Can substitute with salsa or diced tomatoes.
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
Method
Roast Sweet Potatoes
- Preheat the oven to 425°F (220°C).
- Toss the sweet potato cubes with olive oil, paprika, salt, and pepper.
- Spread them in a single layer on a sheet pan.
- Roast for 15 minutes, flip, and roast for another 10-15 minutes until golden and tender.
Cook Beef
- In a skillet over medium heat, brown the ground beef until fully cooked.
- Once browned, stir in the taco seasoning along with 2 tablespoons of water.
- Simmer for 2-3 minutes until the mixture thickens.
Assemble
- In bowls, layer a generous portion of roasted sweet potatoes, followed by the beef mixture.
- Top with pico de gallo, guacamole, and a dollop of sour cream.
- Garnish with fresh cilantro, lime wedges, or crumbled cheese if desired for an extra touch.
Nutrition
Serving1gCalories450kcalCarbohydrates55gProtein20gFat15gSaturated Fat3gSodium500mgFiber8gSugar5g
Notes
Store leftovers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. Optional variations include adding black beans, corn, or jalapeños for a kick, or swapping the sweet potatoes with quinoa or brown rice for a different base.