Sweet Potato Taco Bowl
A delightful and nutritious meal combining creamy roasted sweet potatoes with seasoned meat and fresh toppings.
Ingredients
For the Sweet Potatoes
- 1 large sweet potato, peeled and cubed
- 1 tablespoon olive oil For roasting
- 1 teaspoon smoked paprika
- to taste Salt and pepper
For the Protein
- 0.5 pound ground beef (or turkey/lentils for a vegetarian option)
- 1 tablespoon taco seasoning Store-bought or homemade
For Assembly
- 0.5 cup pico de gallo
- 0.25 cup guacamole
- 2 tablespoons sour cream (or dairy-free alternative)
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Gather your ingredients and kitchen tools such as a cutting board, knife, skillet, and a baking sheet.
- Toss cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper to coat evenly.
- Spread the sweet potatoes in a single layer on a baking sheet.
Roasting Sweet Potatoes
- Roast the sweet potatoes in the preheated oven for about 15 minutes.
- Carefully flip them over and roast for an additional 10–15 minutes until golden-brown and tender.
Cooking Protein
- While the sweet potatoes are roasting, heat a skillet over medium heat and add the ground meat.
- Cook the meat thoroughly, breaking it apart until browned, about 5–7 minutes.
- Add taco seasoning and 2 tablespoons of water to the skillet, stir to combine, and let it simmer for 2–3 minutes.
Assembly
- Once all components are ready, start assembling the Sweet Potato Taco Bowl.
- Begin with a layer of roasted sweet potatoes at the bottom of each bowl.
- Spoon the seasoned meat on top of the sweet potatoes.
- Finish with pico de gallo, guacamole, and a dollop of sour cream.
Serving
- Serve the bowls warm and encourage guests to customize their dishes with additional toppings.
Notes
To store properly, separate components into airtight containers. The roasted sweet potatoes and meat can be refrigerated for up to 4 days. Reheat individual portions as needed.