Sweet Potato Taco Bowl
A vibrant and satisfying dish featuring creamy sweet potatoes, zesty taco seasoning, and fresh toppings, perfect for weeknight dinners and gatherings.
Ingredients
Main Ingredients
- 1 large sweet potato, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- salt & pepper to taste
- ½ pound ground beef (or turkey/lentils) For a plant-based option, replace with lentils.
- 1 tablespoon taco seasoning Alternatively, use a homemade mix.
Toppings
- ½ cup pico de gallo
- ¼ cup guacamole Alternatively, use avocado slices.
- 2 tablespoons sour cream Greek yogurt can be used as a substitute.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
Cooking
- In a skillet over medium heat, brown the ground beef (or alternative) for about 7-10 minutes.
- Stir in the taco seasoning and cook until fully combined for about 2 more minutes.
Combining and Assembling
- Once the sweet potatoes are roasted, add them to the skillet with the cooked protein and stir gently to mix.
- Transfer the mixture into bowls, layering it nicely, and top with pico de gallo, guacamole, and a drizzle of sour cream.
Serving
- Serve warm and enjoy!
Notes
Enhance with lime juice, customize with veggies like corn or bell peppers, and serve with tortilla chips or a fresh salad.