Description
A vibrant and delicious Sweet Potato Taco Bowl featuring roasted sweet potatoes, seasoned beef, and fresh toppings, perfect for busy weeknight dinners.
Ingredients
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt, to taste
- Pepper, to taste
- ½ lb ground beef (or substitute with turkey or lentils)
- 1 tbsp taco seasoning
- 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).
- In a large bowl, toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper until evenly coated.
- Spread the sweet potatoes in a single layer on a prepared sheet pan.
- Roast for 15 minutes, then flip the sweet potatoes.
- Roast for an additional 10–15 minutes until golden and tender.
- While the sweet potatoes roast, brown the ground beef in a skillet over medium heat.
- Add taco seasoning and 2 tablespoons of water to the beef and simmer for 2–3 minutes until thickened.
- In serving bowls, divide the roasted sweet potatoes and top with cooked beef.
- Add pico de gallo, guacamole, and sour cream on top. Optionally garnish with cilantro, lime wedges, or cheese.
Notes
For a vegetarian option, substitute lentils for the beef. Customize with additional toppings such as jalapeños or bell peppers for added flavor.
