Description
A vibrant and delicious Sweet Potato Taco Bowl that combines roasted sweet potatoes with seasoned meat or lentils, perfect for quick weeknight dinners.
Ingredients
Scale
- 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 for a vegetarian option)
- 1 tbsp taco seasoning
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or a dairy-free alternative)
Instructions
- Preheat your oven to 425°F (220°C). In a bowl, toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper. Spread them in a single layer on a sheet pan. Roast for 15 minutes, flip, and then roast for another 10 to 15 minutes until golden and tender.
- In a skillet, brown the ground beef over medium heat until it’s cooked through. Stir in the taco seasoning and 2 tablespoons of water. Let it simmer for about 2 to 3 minutes until the mixture thickens.
- Divide the roasted sweet potatoes into serving bowls. Top with the seasoned beef (or lentils), pico de gallo, guacamole, and sour cream. Garnish with fresh cilantro, lime wedges, or crumbled cheese if desired.
Notes
This recipe is flexible; feel free to mix and match based on what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 40mg
Keywords: Taco Bowl, Sweet Potato, Weeknight Dinner, Healthy, Vegetarian