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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://dinewithdylan.com/sweet-potato-taco-bowl-recipe/