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.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 7gSodium: 600mgFiber: 7gSugar: 5g
Notes
To store leftovers, keep the roasted sweet potatoes and taco beef in separate airtight containers in the refrigerator for 3 to 4 days. Add fresh pico de gallo, guacamole, and sour cream just before serving. Feel free to customize with more vegetables or different proteins.
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