Ingredients
For the roasted sweet potatoes
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- to taste Salt & pepper
For the taco filling
- ½ lb ground beef (or turkey/lentils) Use turkey or lentils for a healthier option.
- 1 tbsp taco seasoning Use homemade seasoning for better flavor control.
For serving
- ½ cup pico de gallo Can be substituted with salsa or chopped tomatoes.
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
Method
Roasting the Sweet Potatoes
- Preheat your oven to 425°F (220°C).
- Toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper.
- Spread the sweet potato in a single layer on a sheet pan.
- Roast for 15 minutes, flip the pieces, and roast for another 10-15 minutes until they are golden and tender.
Cooking the Beef
- In a skillet over medium heat, brown the ground beef (or turkey/lentils).
- Once it’s cooked through, add the taco seasoning and 2 tablespoons of water.
- Let it simmer for 2-3 minutes until it thickens.
Assembling the Bowl
- Divide the roasted sweet potatoes into bowls.
- Top them with the cooked beef, pico de gallo, guacamole, and sour cream.
- Optionally, garnish with cilantro, lime wedges, or crumbled cheese for extra flavor.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 22gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 8gSugar: 5g
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove until heated through. For a plant-based version, replace the meat with black beans or chickpeas and add different veggies like bell peppers or corn.
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