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
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
- 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