Ingredients
Scale
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt & pepper to taste
- ½ lb ground beef (or turkey/lentils)
- 1 tbsp taco seasoning
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
Instructions
- Preheat oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast for 15 minutes, flip the potatoes, and roast for another 10 to 15 minutes until they are golden and tender.
- In a skillet, brown the ground beef over medium heat. Once cooked through, add taco seasoning and 2 tablespoons of water. Let it simmer for 2 to 3 minutes.
- Divide the roasted sweet potatoes into bowls. Top each bowl with cooked beef, pico de gallo, guacamole, and sour cream.
- Garnish with cilantro, lime wedges, or crumbled cheese if desired.
Notes
Can be stored in an airtight container in the refrigerator for up to 3 days. Serve warm, with optional tortilla chips on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 60mg
Keywords: sweet potato, taco bowl, healthy dinner, gluten-free