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Sweet Potato Taco Bowl

A healthy and tasty meal that combines roasted sweet potatoes with flavorful meat and toppings, perfect for busy weeknights.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 large sweet potato, peeled and cubed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt and 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

  1. Preheat your oven to 425°F (220°C). Toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 15 minutes, then flip them. Roast for another 10–15 minutes until they are golden and tender.
  2. In a skillet, brown the ground beef over medium heat until fully cooked. After cooking, add the taco seasoning and 2 tablespoons of water. Let it simmer for 2–3 minutes until it thickens.
  3. Divide the roasted sweet potatoes into bowls. Top each bowl with the cooked beef, pico de gallo, guacamole, and sour cream.

Notes

For a vegetarian option, use lentils or black beans instead of meat. To add crunch, consider adding tortilla chips or crispy veggies on top.

  • Author: jessica-baker
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 7g
  • Protein: 20g
  • Cholesterol: 55mg

Keywords: sweet potato, taco bowl, healthy meal, gluten-free, easy dinner