Sweet Potato Taco Bowls are a delicious and nutritious meal that brings together the richness of sweet potatoes with the bold flavors of tacos. This easy recipe is perfect for lunch or dinner and is sure to please everyone at the table.
Table of Contents
Why make this recipe
This recipe is not only flavorful, but it also combines healthy ingredients that deliver both taste and nutrition. Sweet potatoes are a great source of vitamins and minerals, while the protein in ground beef (or turkey/lentils) keeps you feeling full. Plus, it’s a simple dish that you can prepare in under an hour!
How to make Sweet Potato Taco Bowl
Ingredients :
- 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)
Directions :
- Preheat your oven to 425°F (220°C). Toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper. Spread it in a single layer on a sheet pan and roast for 15 minutes. Flip the sweet potatoes and roast for another 10 to 15 minutes until golden and tender.
- In a skillet, brown the ground beef over medium heat. Once cooked, add the taco seasoning and 2 tablespoons of water. Simmer until the mixture thickens (2 to 3 minutes).
- Divide the roasted sweet potatoes into bowls. Top each bowl with the cooked beef, pico de gallo, guacamole, and sour cream. Garnish with fresh cilantro, lime wedges, or crumbled cheese if desired.
- Serve warm as a hearty lunch or dinner. Store leftovers in an airtight container.
Sweet Potato Taco Bowls
A delicious and nutritious meal combining sweet potatoes and bold taco flavors, perfect for lunch or dinner.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 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 your oven to 425°F (220°C).
- Toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper.
- Spread it in a single layer on a sheet pan and roast for 15 minutes.
- Flip the sweet potatoes and roast for another 10 to 15 minutes until golden and tender.
- In a skillet, brown the ground beef over medium heat.
- Once cooked, add the taco seasoning and 2 tablespoons of water.
- Simmer until the mixture thickens (2 to 3 minutes).
- Divide the roasted sweet potatoes into bowls.
- Top each bowl with the cooked beef, pico de gallo, guacamole, and sour cream.
- Serve warm and garnish with fresh cilantro, lime wedges, or crumbled cheese if desired.
Notes
Make sure to cut the sweet potatoes into even cubes for uniform cooking. You can also offer extra lime wedges or fresh herbs on the side for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian, can be made vegan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 40mg
How to serve Sweet Potato Taco Bowl
Serve the Sweet Potato Taco Bowl warm, adding any desired toppings. You can also offer extra lime wedges or fresh herbs on the side for added flavor.
How to store Sweet Potato Taco Bowl
Store any leftovers in an airtight container in the refrigerator. They should stay fresh for up to three days. Reheat the mixture in the microwave or on the stovetop before serving again.
Tips to make Sweet Potato Taco Bowl
- Make sure to cut the sweet potatoes into even cubes for uniform cooking.
- If you like a little crunch, you can add some shredded lettuce or chopped onions as a topping.
- Use leftover taco meat or a vegetarian protein option for a quick meal.
Variations
Feel free to swap out the ground beef for diced chicken, shrimp, or a plant-based protein like lentils for a vegetarian version. You can also vary the toppings based on your preferences, using items like black beans, corn, or different types of salsa.
Check out this Tasty Baked Breakfast Tacos, for similar Mexican flavors.
FAQs
- Can I make this recipe vegan? Yes! Use lentils or a meat substitute for the ground beef and skip the sour cream or use a vegan alternative.
- Can I use frozen sweet potatoes? While fresh is best, you can use frozen sweet potatoes. Just adjust the cooking time as necessary.
- Can I prepare this dish in advance? You can roast the sweet potatoes and cook the beef ahead of time. Simply reheat everything when you’re ready to serve.
Conclusion
Sweet Potato Taco Bowls are a quick and tasty meal option that everyone will enjoy. With their balance of flavors and beneficial ingredients, this recipe is a wonderful addition to any dinner rotation. Give it a try and enjoy a hearty and healthy dish!
Loved this recipe? Follow me on Pinterest for more comforting dishes and easy weeknight favorites you’ll want to save.
