Description
A delightful and nourishing Sweet Potato Taco Bowl featuring roasted sweet potatoes, savory ground beef, fresh pico de gallo, and creamy guacamole.
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)
- 1 tbsp taco seasoning (store-bought or homemade)
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the cubed sweet potato in olive oil, smoked paprika, salt, and pepper until well-coated.
- Spread the seasoned sweet potato in a single layer on a sheet pan.
- Roast for 15 minutes, then flip the pieces and roast for another 10–15 minutes until they turn golden and tender.
- While the potatoes roast, brown the ground beef in a skillet over medium heat, stirring constantly until cooked through.
- Once brown, add the taco seasoning and 2 tablespoons of water, simmering for 2–3 minutes until it thickens.
- Divide the roasted sweet potatoes into bowls and top with the taco beef, pico de gallo, guacamole, and sour cream. Garnish with cilantro, lime wedges, or crumbled cheese if desired.
Notes
For a plant-based option, use lentils instead of ground beef. Customize your taco bowl by adding extra toppings like cheese or corn.
