Description
A delightful Sweet Potato Taco Bowl combining roasted sweet potatoes with seasoned ground beef or lentils, topped with fresh pico de gallo, guacamole, and sour cream.
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 ground 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). Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them out on a sheet pan and roast for 15 minutes. Flip them and roast for another 10-15 minutes until golden and tender.
- In a skillet over medium heat, brown the ground beef until cooked through. If using lentils, prepare them according to package instructions. Stir in the taco seasoning and 2 tablespoons of water, letting it simmer for 2-3 minutes until thickened.
- Divide the roasted sweet potatoes among bowls. Top with the seasoned beef (or lentils), pico de gallo, guacamole, and a scoop of sour cream. Garnish with cilantro, lime wedges, or crumbled cheese if desired.
Notes
Customize the ingredient list based on your preferences. To save time, roast sweet potatoes ahead or use pre-cooked lentils.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 40mg
Keywords: sweet potato, taco bowl, quick dinner, vegetarian, healthy meal