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 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