Description
A flavorful and filling meal combining roasted sweet potatoes with seasoned ground beef or plant-based lentils.
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 (store-bought or homemade)
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (use a dairy-free alternative for vegan)
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper.
- Arrange them in a single layer on a sheet pan. Roast for 15 minutes, flip, and roast for an additional 10-15 minutes until golden and tender.
- In a skillet over medium heat, brown the ground beef (or turkey/lentils) until fully cooked.
- Add taco seasoning and 2 tablespoons of water. Allow it to simmer for 2-3 minutes until the mixture thickens.
- Divide the roasted sweet potatoes into bowls.
- Top with the cooked beef (or lentils), pico de gallo, guacamole, and sour cream.
- Garnish with fresh cilantro, lime wedges, or crumbled cheese if desired.
Notes
Feel free to customize with additional toppings like crispy tortilla strips or black beans. For meal prep, consider preparing sweet potatoes and taco filling in advance.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 80mg
Keywords: taco bowl, sweet potato, quick dinner, vegetarian, healthy meal prep