Sweet Potato Taco Bowl (Printable Version)
A vibrant bowl with roasted sweet potatoes, seasoned beef, and fresh toppings that's customizable and perfect for any weeknight.
# Ingredients:
→ For the Taco Bowls
01 -
4 cups sweet potatoes, peeled and cubed (about 2 medium sweet potatoes)
02 -
2 tablespoons olive oil (or avocado oil)
03 -
1 teaspoon smoked paprika (or regular paprika)
04 -
½ teaspoon salt
05 -
¼ teaspoon black pepper
06 -
450 g ground beef
07 -
2 tablespoons taco seasoning (homemade or store-bought)
08 -
2 tablespoons water (for simmering seasoning)
→ Fresh Toppings
09 -
1 cup pico de gallo
10 -
1 cup guacamole
11 -
½ cup sour cream (or Greek yogurt)
→ Optional
12 -
Crumbled cheese
13 -
Lime wedges
14 -
Tortilla chips
# Steps:
01 -
Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and black pepper until evenly coated. Spread them in a single layer on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized on the edges.
02 -
While the sweet potatoes roast, heat a skillet over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon, until fully browned. Stir in the taco seasoning and 2 tablespoons of water. Simmer for 2–3 minutes until the beef is well coated and flavorful.
03 -
Divide the roasted sweet potatoes between serving bowls. Top with the taco beef, then add pico de gallo, guacamole, and sour cream. Finish with optional toppings like crumbled cheese, lime wedges, or tortilla chips. Serve immediately while warm.
# Notes:
01 -
Sweet potatoes and beef can be prepared up to 3 days in advance and refrigerated separately for meal prep.
02 -
Components freeze well for up to 2 months - reheat gently before assembling.
03 -
For vegetarian option, substitute ground beef with black beans or lentils.
04 -
Add a fried egg and use chorizo for a breakfast-inspired variation.
05 -
Pairs well with tortilla chips, cilantro lime rice, or a simple black bean salad.