Description
A delicious and nutritious Sweet Potato Taco Bowl featuring roasted sweet potatoes and your choice of protein, perfect for busy weeknights.
Ingredients
Scale
- 1 large sweet potato, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- ½ pound ground beef (or turkey/lentils)
- 1 tablespoon taco seasoning
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tablespoons sour cream (or a dairy-free alternative)
Instructions
- Preheat your oven to 425°F (220°C). Toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread on a sheet pan and roast for 15 minutes. Flip and roast for another 10-15 minutes until golden.
- In a skillet over medium heat, cook ground beef until browned. Stir in taco seasoning and 2 tablespoons of water, simmering for 2-3 minutes.
- Assemble your bowls by dividing roasted sweet potatoes and topping with seasoned beef, pico de gallo, guacamole, and sour cream. Garnish as desired.
Notes
Store components separately in airtight containers; sweet potatoes last 3-4 days. Reheat for best results.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- 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: 8g
- Protein: 15g
- Cholesterol: 30mg