Introduction

This Sweet Potato Taco Bowl is a vibrant and satisfying dish that combines roasted sweet potatoes with seasoned ground beef and fresh toppings. It’s an easy, colorful meal perfect for busy weeknights or casual gatherings.

Sweet Potato Taco Bowl Recipe - Recipe Image

Ingredients

4 cups sweet potatoes, cubed
2 tablespoons olive oil (or avocado oil)
1 teaspoon smoked paprika (or regular paprika)
Salt, to taste
Pepper, to taste
1 pound ground beef (or turkey, chicken, or black beans)
2 tablespoons taco seasoning (homemade or store-bought)
1 cup pico de gallo (diced tomatoes, onion, cilantro)
1 cup guacamole (mashed avocado with lime juice)
1/2 cup sour cream (or Greek yogurt)
Optional toppings: crumbled cheese, lime wedges, tortilla chips

Instructions

Step 1: 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 baking sheet and roast for 25–30 minutes, flipping halfway through for even cooking.
Step 2: While the sweet potatoes roast, heat a skillet over medium heat. Add the ground beef, breaking it up as it cooks, and cook for 6–8 minutes until browned. Stir in the taco seasoning along with a splash of water, then simmer for 2–3 minutes to let the flavors develop.
Step 3: Prepare the pico de gallo by mixing diced tomatoes, onion, cilantro, jalapeño (optional), and lime juice in a bowl. Let it rest for a few minutes to combine the flavors.
Step 4: To assemble each bowl, layer the roasted sweet potatoes, seasoned taco beef, pico de gallo, guacamole, and sour cream.
Step 5: Garnish with fresh cilantro, lime wedges, and optional toppings like crumbled cheese or tortilla chips. Serve immediately while warm.

Tips & Variations

For a vegetarian option, substitute ground beef with black beans or cooked lentils.
Use Greek yogurt instead of sour cream for a lighter, tangy twist.
Add jalapeños or hot sauce for extra heat if you like it spicy.
Make your own taco seasoning with chili powder, cumin, garlic powder, onion powder, oregano, and paprika for a fresher flavor.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the sweet potatoes and beef in the microwave or on the stovetop before assembling the bowl again. Fresh toppings like pico de gallo and guacamole are best added just before serving for optimal freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other proteins instead of ground beef?

Yes, you can easily substitute ground beef with ground turkey, chicken, or a plant-based protein like black beans or lentils for a vegetarian option.

How can I make this dish gluten-free?

This recipe is naturally gluten-free as long as you use gluten-free taco seasoning and toppings. Always check labels if you buy pre-made seasoning mixes or other processed ingredients.

Sweet Potato Taco Bowl Recipe

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★★★★★

4.7 from 103 reviews

This Sweet Potato Taco Bowl is a vibrant and comforting dish combining the natural sweetness of roasted sweet potatoes with savory taco-seasoned ground beef, fresh pico de gallo, creamy guacamole, and tangy sour cream. Perfect for a quick weeknight dinner, this recipe offers flexibility with protein options and customizable toppings for a nutritious, flavorful meal.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Roasting and Stovetop
Cuisine: Mexican-American
Diet: Gluten Free

Ingredients

Scale

Main Ingredients

4 cups sweet potatoes, cubed
2 tablespoons olive oil (or avocado oil)
1 teaspoon smoked paprika (or regular paprika)
Salt, to taste
Pepper, to taste
1 pound ground beef (or turkey, chicken, or black beans)
2 tablespoons taco seasoning (homemade or store-bought)

Sides and Toppings

1 cup pico de gallo (diced tomatoes, onion, cilantro, jalapeño, lime juice)
1 cup guacamole (mashed avocado with lime juice)
1/2 cup sour cream (or Greek yogurt)
Optional toppings: crumbled cheese, lime wedges, tortilla chips

Instructions

Preheat and Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through to ensure even cooking and caramelization.
Cook the Ground Beef: While the sweet potatoes are roasting, heat a skillet over medium heat. Add the ground beef, breaking it up with a spoon or spatula as it cooks for about 6-8 minutes until browned and cooked through. Stir in the taco seasoning and a splash of water, then let it simmer for 2-3 minutes to meld flavors and thicken the mixture.
Prepare Pico de Gallo: In a bowl, mix diced tomatoes, onion, cilantro, jalapeño, and lime juice. Allow the mixture to sit for a few minutes so the flavors can blend beautifully.
Assemble the Taco Bowls: In individual serving bowls, layer the roasted sweet potatoes first, then add a generous portion of the taco-seasoned beef. Top with fresh pico de gallo, a scoop of creamy guacamole, and a dollop of sour cream or Greek yogurt.
Add Final Garnishes and Serve: Garnish each bowl with fresh cilantro and lime wedges. Optionally, sprinkle with crumbled cheese or add tortilla chips for some crunch. Serve immediately while warm and enjoy!

Notes

Sweet potatoes can be swapped with butternut squash or regular potatoes for a different variation.
Use black beans instead of ground meat for a vegetarian or vegan option; skip sour cream or use a dairy-free alternative.
Adjust the level of spiciness by varying the amount of jalapeño in the pico de gallo or the heat level of the taco seasoning.
Leftover roasted sweet potatoes and beef can be refrigerated for up to 3 days and reheated gently.

Keywords: sweet potato taco bowl, roasted sweet potatoes, taco seasoning, ground beef taco bowl, healthy taco bowl, easy weeknight dinner, Mexican-inspired dish