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This simple, cozy bowl is the kind of weeknight dinner I reach for when I want something hearty without fuss. The sweet potato taco bowl balances caramelized roasted sweet potatoes with spiced ground beef (or an easy vegetarian swap), pico, guacamole, and a cool dollop of sour cream — great for dinner tonight or a batch-ready meal prep. If you enjoy bold sweet-potato flavors, try the Crispy sweet potato patties for another comforting option.
Why you’ll love this dish
This recipe hits a sweet spot: it’s fast, budget-friendly, and flexible. Roasting the sweet potatoes adds caramelized depth while the seasoned meat brings familiar taco flavors without assembling tacos. It’s family-friendly, easy to scale, and works for meal prep or a relaxed weeknight dinner.
“Comfort food with fresh flavors — we make this every other week now. So quick and satisfying!” — a happy home cook
The cooking process explained
At its core, this bowl is three simple steps: roast the sweet potatoes until golden and tender, brown and season the meat (or lentils), then assemble with fresh toppings. The full recipe is forgiving — roast time varies slightly by cube size, and the taco seasoning can be store-bought or homemade. Read the short overview, then follow the step-by-step directions below.
What you’ll need
1 large sweet potato, peeled + cubed, 1 tbsp olive oil, 1 tsp smoked paprika, Salt & pepper to taste, ½ lb ground beef (or turkey/lentils), 1 tbsp taco seasoning (or homemade: see tip!), ½ cup pico de gallo, ¼ cup guacamole, 2 tbsp sour cream (or dairy-free alt.)
Quick substitutions:
- For a vegetarian bowl, swap the ground beef for cooked lentils or black beans (same seasoning).
- Use turkey for a leaner protein.
- Swap sour cream for plain Greek yogurt or a dairy-free alternative.
Directions to follow
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment if you like for easier cleanup.
- Toss the cubed sweet potato with 1 tbsp olive oil, 1 tsp smoked paprika, and salt and pepper to taste. Spread in a single layer on the sheet pan.
- Roast for 15 minutes, use a spatula to flip or stir the pieces, then roast another 10–15 minutes until the edges are golden and the centers are tender when pierced.
- While the potatoes roast, heat a skillet over medium. Add the ½ lb ground beef (or turkey/lentils) and brown, breaking it up with a spoon until no longer pink.
- Stir in 1 tbsp taco seasoning and 2 tbsp water. Simmer 2–3 minutes until the mixture thickens and the flavors meld. Taste and adjust salt.
- Divide the roasted sweet potatoes into bowls. Top each with the seasoned beef, ½ cup pico de gallo, ¼ cup guacamole, and 2 tbsp sour cream (or your dairy-free choice).
- Garnish with cilantro, lime wedges, or crumbled cheese if you like. Serve immediately.
Serving suggestions
Best ways to enjoy it: serve this as a standalone meal or pair with a crisp side salad or charred corn salad for extra brightness. For added crunch, sprinkle toasted pepitas or crushed tortilla chips on top. If you’re making this for brunch or a weekend spread, it pairs nicely with a simple black bean salad or a light cabbage slaw. For another sweet-potato side that complements these flavors, consider the healthy sweet potato hash browns.
Storage and reheating tips
- Refrigerate: Store components separately in airtight containers for up to 3–4 days (potatoes, cooked meat, and fresh toppings stored separately retain texture best).
- Freeze: Cooked seasoned meat (or lentils) freezes well in a sealed container for up to 3 months; roasted sweet potatoes can be frozen but will be softer after thawing — flash-freeze on a tray first for best results.
- Reheat: Warm roasted potatoes and meat in a skillet over medium (add a splash of water) or microwave gently until hot. Add fresh pico and guac after reheating to keep them bright.
Pro tips
- Cut cubes evenly (about 3/4-inch) so they roast uniformly.
- Don’t overcrowd the pan — give potatoes space to brown instead of steam.
- If using lentils, cook them until tender and use a bit more taco seasoning to boost flavor.
- For extra smoky depth, add a pinch of chipotle powder to the taco seasoning.
- Make it a meal prep favorite: pack components separately and assemble within 3 days for best texture.
Different ways to try it
- Vegetarian: Swap beef for seasoned red lentils, black beans, or a plant-based crumbled meat alternative.
- Spicy: Add pickled jalapeños, a drizzle of hot sauce, or a chipotle crema instead of plain sour cream.
- Bowl variations: Swap pico for mango salsa for a sweet-heat twist, or add roasted poblano strips for smokiness.
- Cheese options: Cotija, feta, or shredded cheddar each bring a different salt and cream profile.
FAQs
Q: Can I make this gluten-free?
A: Yes. The recipe is naturally gluten-free if your taco seasoning is gluten-free. Use certified gluten-free seasoning or a homemade blend.
Q: How do I keep the sweet potatoes from getting mushy?
A: Roast at a high temperature (425°F/220°C) and avoid overcrowding the pan. Larger cubes hold texture better; smaller pieces roast faster but can soften more.
Q: Can I prep this ahead for meal prep?
A: Absolutely. Roast the sweet potatoes and cook the seasoned protein ahead, then store separately in airtight containers for up to 3–4 days. Add fresh toppings when ready to eat.
Internal link suggestions (anchor text only, no URLs)
- Crispy sweet potato patties
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Sweet Potato Taco Bowl
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy and hearty sweet potato taco bowl featuring roasted sweet potatoes, spiced ground beef or a vegetarian swap, topped with pico, guacamole, and sour cream.
Ingredients
- 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
- 2 tbsp water
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
Instructions
- Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
- Toss the cubed sweet potato with olive oil, smoked paprika, and salt and pepper. Spread in a single layer on the sheet pan.
- Roast for 15 minutes, then flip or stir the pieces and roast for another 10–15 minutes until golden.
- While potatoes roast, heat a skillet over medium, add ground beef (or turkey/lentils) and brown, breaking it up until no longer pink.
- Stir in taco seasoning and water, simmer for 2–3 minutes until it thickens.
- Divide roasted sweet potatoes into bowls and top each with seasoned meat, pico de gallo, guacamole, and sour cream.
- Garnish with cilantro or lime wedges and serve.
Notes
For a vegetarian option, swap ground beef for cooked lentils or black beans. Customize with different salsas or toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg