why make this recipe
Sweet Potato Taco Bowl is a delicious and nutritious meal that brings together the sweet earthiness of sweet potatoes and the savory flavors of taco-seasoned beef. It’s a great option for lunch or dinner and is packed with essential nutrients. Each bite is satisfying, making it a favorite among both kids and adults. Plus, it’s easy to make and can be customized to fit your taste preferences.
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 for a vegetarian option)
- 1 tbsp taco seasoning (or homemade: see tip!)
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
Directions:
- Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). In a bowl, toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper. Spread the sweet potatoes in a single layer on a sheet pan. Roast for 15 minutes, flip them, and roast for another 10 to 15 minutes until they are golden and tender.
- Cook Beef: In a skillet over medium heat, cook the ground beef until browned. Once it’s fully cooked, add the taco seasoning and 2 tablespoons of water. Let it simmer for 2 to 3 minutes until the mixture thickens.
- Assemble: Divide the roasted sweet potatoes into separate bowls. Top each bowl with some cooked beef, pico de gallo, guacamole, and sour cream. You can also garnish with fresh cilantro, lime wedges, or crumbled cheese if you like.
how to serve Sweet Potato Taco Bowl
Serve the Sweet Potato Taco Bowl warm directly after assembling. This dish is perfect for sharing, so you might want to place all the toppings in small bowls and let everyone build their own bowls. This adds a fun interactive element to your meal.
how to store Sweet Potato Taco Bowl
To store leftovers, keep the roasted sweet potatoes and taco beef in separate airtight containers in the refrigerator. They should stay fresh for about 3 to 4 days. When ready to eat, reheat in the microwave or on the stove until warm. Add fresh pico de gallo, guacamole, and sour cream just before serving.
tips to make Sweet Potato Taco Bowl
- For a homemade taco seasoning, mix together chili powder, cumin, garlic powder, onion powder, and a pinch of salt.
- Feel free to add more vegetables, such as bell peppers or black beans, to your bowl for extra flavor and nutrition.
- Adjust the spice level according to your taste. You can add jalapeños or hot sauce for a kick!
variation
If you want to change things up, try using quinoa or rice as a base instead of sweet potatoes. You can also swap out the meat for grilled chicken or shrimp, or use chickpeas or black beans for a plant-based meal.
FAQs
Can I make the Sweet Potato Taco Bowl ahead of time?
Yes, you can prepare the ingredients ahead of time. Just roast the sweet potatoes and cook the beef in advance, then assemble the bowls when you’re ready to eat.
Is this recipe gluten-free?
Yes, as long as you use gluten-free taco seasoning and ensure all other ingredients are gluten-free, this recipe can be enjoyed by those who are gluten-sensitive.
Can I use a different type of meat?
Absolutely! You can substitute ground beef with turkey, chicken, or even lentils for a vegetarian option. The taco seasoning will work with any of these proteins.
Sweet Potato Taco Bowl
Ingredients
For the Sweet Potatoes
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt & pepper to taste
For the Beef
- ½ lb ground beef (or turkey/lentils for a vegetarian option)
- 1 tbsp taco seasoning (or homemade) See tips for homemade seasoning.
- 2 tbsp water
Toppings
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
Method
Roasting Sweet Potatoes
- Preheat your oven to 425°F (220°C).
- In a bowl, toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper.
- Spread the sweet potatoes in a single layer on a sheet pan.
- Roast for 15 minutes, flip them, and roast for another 10 to 15 minutes until they are golden and tender.
Cooking Beef
- In a skillet over medium heat, cook the ground beef until browned.
- Once it’s fully cooked, add the taco seasoning and 2 tablespoons of water.
- Let it simmer for 2 to 3 minutes until the mixture thickens.
Assembling the Bowl
- Divide the roasted sweet potatoes into separate bowls.
- Top each bowl with some cooked beef, pico de gallo, guacamole, and sour cream.
- Garnish with fresh cilantro, lime wedges, or crumbled cheese if desired.