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Sweet Potato Taco Bowl

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A colorful and easy bowl that combines roasted sweet potatoes with seasoned protein and fresh toppings, offering a healthy and fulfilling meal.

Ingredients

Scale
  • 4 cups Sweet Potatoes (Cubed)
  • 2 tablespoons Olive Oil (Or avocado oil)
  • 1 teaspoon Smoked Paprika (Or regular paprika)
  • to taste Salt
  • to taste Pepper
  • 1 pound Ground Beef (Or turkey, chicken, or black beans)
  • 2 tablespoons Taco Seasoning (Homemade or store-bought)
  • 1 cup Pico de Gallo (Diced tomatoes, onion, cilantro)
  • 1 cup Guacamole (Mashed avocado with lime juice)
  • 1/2 cup Sour Cream (Or Greek yogurt)
  • to taste Optional Toppings (Crumbled cheese, lime wedges, tortilla chips)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Toss cubed sweet potatoes with 1 tablespoon oil, smoked paprika, salt, and pepper.
  3. Spread sweet potatoes on a baking sheet in one layer. Roast for 20–25 minutes until tender and edges brown.
  4. While potatoes roast, heat 1 tablespoon oil in a skillet over medium heat.
  5. Add ground beef (or choice) and cook, breaking up, until no longer pink.
  6. Stir in taco seasoning and a splash of water. Cook 2–3 more minutes until sauce thickens.
  7. Warm pico de gallo, guacamole, and sour cream in small bowls for serving.
  8. When sweet potatoes are done, plate them first, then top with seasoned meat, pico de gallo, guacamole, and a dollop of sour cream.
  9. Add optional toppings like crumbled cheese, lime wedges, or tortilla chips.

Notes

Roast sweet potatoes in a single layer for even browning. Use smoked paprika for a deeper flavor. For storage, cool leftovers to room temperature then refrigerate for up to 3-4 days.

Nutrition

Find it online: https://voxrecipes.com/sweet-potato-taco-bowl-colorful-comfort-food/