Sweet Potato Taco Bowl Recipe

Introduction

This Sweet Potato Taco Bowl is a vibrant and satisfying meal that combines the natural sweetness of roasted sweet potatoes with seasoned ground beef and fresh toppings. It’s a colorful, nutritious dish perfect for a quick weeknight dinner or a casual gathering.

Ingredients

• 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 or lentils for a vegetarian option)
• 1 tbsp taco seasoning (store-bought or homemade – see tips)
• ½ cup pico de gallo
• ¼ cup guacamole
• 2 tbsp sour cream (or dairy-free alternative)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). In a bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet.
2. Step 2: Roast the sweet potatoes in the oven for 15 minutes. Then flip them gently and roast for another 10 to 15 minutes, or until they are golden brown and tender when pierced with a fork.
3. Step 3: While the sweet potatoes roast, heat a skillet over medium heat and brown the ground beef until fully cooked, breaking it apart as it cooks.
4. Step 4: Once the beef is cooked through, add the taco seasoning and 2 tablespoons of water to the skillet. Simmer for 2 to 3 minutes until the sauce thickens slightly and coats the meat.
5. Step 5: To serve, divide the roasted sweet potatoes into bowls. Top with seasoned beef, pico de gallo, guacamole, and a dollop of sour cream. Add optional garnishes such as fresh cilantro, lime wedges, or crumbled cheese if desired.

Tips & Variations

• Make your own taco seasoning by mixing chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and pepper for a fresh, personalized flavor.
• Swap ground beef for ground turkey or cooked lentils for a leaner or vegetarian version.
• Try adding black beans or corn for extra texture and nutrition.
• Roast the sweet potatoes with a little cayenne pepper for a spicy kick.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the roasted sweet potatoes and cooked beef gently in the microwave or on the stovetop. Assemble fresh toppings just before serving to keep them crisp and vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes! Substitute the ground beef with cooked lentils or a plant-based meat alternative, and use dairy-free sour cream to keep it fully vegan.

How can I meal prep the Sweet Potato Taco Bowl?

Cook and store the roasted sweet potatoes and seasoned protein separately in meal prep containers. Keep guacamole and sour cream chilled and add just before eating to maintain freshness.

Sweet Potato Taco Bowl Recipe

Print Recipe

★★★★★

4.4 from 62 reviews

This Sweet Potato Taco Bowl is a vibrant and comforting meal combining roasted sweet potatoes seasoned with smoked paprika and tender ground beef spiced with taco seasoning. Topped with fresh pico de gallo, creamy guacamole, and sour cream, it’s a hearty, flavorful, and nutritious dish perfect for a quick weeknight dinner or a casual gathering.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 1 large sweet potato, peeled and cubed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste

Beef and Seasoning

• ½ lb ground beef (or turkey or lentils as alternative)
• 1 tbsp taco seasoning (or homemade)

Toppings

• ½ cup pico de gallo
• ¼ cup guacamole
• 2 tbsp sour cream (or dairy-free alternative)

Instructions

1. Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). In a bowl, toss the peeled and cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread the sweet potatoes in a single layer on a baking sheet and roast in the oven. After 15 minutes, flip the sweet potatoes and continue roasting for an additional 10 to 15 minutes, until they are golden brown and tender.
2. Cook Beef: While the sweet potatoes roast, heat a skillet over medium heat and add the ground beef. Cook the beef until browned and fully cooked through, breaking it up with a spoon as it cooks. Once browned, add the taco seasoning along with 2 tablespoons of water. Stir to combine and let it simmer for 2 to 3 minutes until the mixture thickens and the flavors meld.
3. Assemble the Bowl: Once the sweet potatoes are done roasting, divide them evenly into serving bowls. Top each bowl with the cooked beef mixture, followed by spoonfuls of pico de gallo, guacamole, and sour cream. Optionally, garnish with chopped cilantro, lime wedges, or crumbled cheese for extra flavor and color.

Notes

• You can substitute ground beef with turkey, lentils, or a plant-based meat alternative for different dietary preferences.
• For homemade taco seasoning, mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.
• The recipe is easily customizable with added toppings like shredded cheese, jalapeños, or fresh cilantro.
• For a dairy-free or vegan option, replace sour cream with a dairy-free alternative or omit entirely.
• Sweet potatoes can be roasted in advance and reheated to streamline meal prep.

Keywords: sweet potato taco bowl, roasted sweet potatoes, taco bowl, ground beef taco, healthy taco bowl, easy weeknight dinner, Mexican-inspired, gluten free option