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Sweet Potato Taco Bowl

A flavorful taco bowl featuring sweet potatoes, seasoned beef, pico de gallo, and guacamole that’s quick and easy to prepare.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 cups Sweet Potatoes, cubed Cut evenly for consistent cooking.
  • 2 tablespoons Olive Oil
  • 1 teaspoon Smoked Paprika
  • Salt and Pepper to taste
For the Taco Filling
  • 1 pound Ground Beef (or turkey, chicken, or black beans) Beef can be substituted with turkey, chicken, or black beans.
  • 2 tablespoons Taco Seasoning You can substitute with a mix of cumin, chili powder, garlic powder, and onion powder.
For Assembling
  • 1 cup Pico de Gallo
  • 1 cup Guacamole Add fresh before serving for the best taste.
  • 1/2 cup Sour Cream
  • Optional Toppings: Crumbled cheese, lime wedges, tortilla chips Feel free to customize.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss the sweet potatoes in olive oil, paprika, salt, and pepper, then spread them on the baking sheet.
  3. Roast for about 25-30 minutes, flipping halfway until they’re nicely caramelized.
  4. While the potatoes roast, cook the ground beef in a skillet over medium heat until browned. Drain excess fat and mix in the taco seasoning.
Assembly
  1. Layer the sweet potatoes with beef, pico de gallo, guacamole, and a dollop of sour cream.
  2. Add optional toppings, grab a fork, and dig in!

Notes

Storage: This bowl keeps well in an airtight container in the fridge for up to 3 days. It also freezes nicely for up to a month. Pro tip: Assemble fresh toppings like guacamole just before serving for the best taste. Variations: Go vegan by using black beans and veggies instead of beef.