Sweet Potato Taco Bowl Recipe

Introduction

This Sweet Potato Taco Bowl is a vibrant and satisfying meal that combines roasted sweet potatoes with seasoned ground beef and fresh toppings. It’s both flavorful and easy to prepare, perfect for a weeknight dinner or casual gathering.

Ingredients

• 1 large sweet potato, peeled and cubed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• ½ lb ground beef (or turkey/lentils)
• 1 tbsp taco seasoning (or homemade: see tip!)
• ½ cup pico de gallo
• ¼ cup guacamole
• 2 tbsp sour cream (or dairy-free alternative)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper. Spread in a single layer on a baking sheet.
2. Step 2: Roast the sweet potatoes for 15 minutes, then flip them over and roast for another 10 to 15 minutes until they are golden and tender.
3. Step 3: While the potatoes roast, heat a skillet over medium heat. Brown the ground beef until fully cooked, breaking it up as it cooks.
4. Step 4: Add the taco seasoning and 2 tablespoons of water to the cooked beef. Simmer for 2 to 3 minutes until the sauce thickens slightly.
5. Step 5: Divide the roasted sweet potatoes into bowls. Top with the seasoned beef, pico de gallo, guacamole, and sour cream.
6. Step 6: Garnish with optional cilantro, lime wedges, or crumbled cheese, then serve immediately and enjoy.

Tips & Variations

• For a vegetarian option, substitute ground beef with cooked lentils or your favorite plant-based meat alternative.
• Make your own taco seasoning with cumin, chili powder, garlic powder, onion powder, paprika, and a pinch of cayenne for a fresher flavor.
• Try adding black beans or corn for extra texture and nutrition.
• If you prefer a spicier dish, add diced jalapeños or a drizzle of hot sauce on top.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the sweet potatoes and beef in a skillet or microwave until warm. Add fresh toppings just before serving to keep them fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes for this recipe?

Yes, you can use frozen sweet potato cubes. Just adjust the roasting time slightly to ensure they become tender and golden.

What can I use instead of sour cream?

You can substitute sour cream with plain Greek yogurt or a dairy-free alternative like cashew cream or coconut yogurt for a similar creamy texture.

Sweet Potato Taco Bowl Recipe

Print Recipe

★★★★★

4.9 from 59 reviews

This Sweet Potato Taco Bowl is a vibrant and nutritious meal featuring roasted sweet potatoes seasoned with smoked paprika, topped with savory taco-seasoned ground beef, fresh pico de gallo, creamy guacamole, and a dollop of sour cream. It’s a wholesome, flavorful bowl perfect for a quick weeknight dinner or a satisfying lunch, combining the natural sweetness of potatoes with classic taco spices and toppings.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Sweet Potato

• 1 large sweet potato, peeled and cubed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste

Beef and Toppings

• ½ lb ground beef (or turkey or lentils as alternatives)
• 1 tbsp taco seasoning (store-bought or homemade)
• ½ cup pico de gallo
• ¼ cup guacamole
• 2 tbsp sour cream (or dairy-free alternative)

Instructions

1. Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). In a mixing bowl, toss the peeled and cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread the sweet potatoes in a single layer on a baking sheet. Roast in the oven for 15 minutes, then flip the cubes to ensure even cooking. Continue roasting for another 10 to 15 minutes until the sweet potatoes are golden brown and tender when pierced with a fork.
2. Cook Beef: While the sweet potatoes roast, heat a skillet over medium heat and add the ground beef. Brown the beef, breaking it up with a spatula until fully cooked through and no pink remains. Drain excess fat if desired. Add the taco seasoning and 2 tablespoons of water to the skillet. Stir well to combine and simmer for 2 to 3 minutes until the sauce thickens and coats the beef evenly.
3. Assemble Bowls: Divide the roasted sweet potatoes into serving bowls. Top with the seasoned ground beef, followed by spoonfuls of fresh pico de gallo, creamy guacamole, and sour cream. Optional garnishes include fresh cilantro, lime wedges for squeezing, or crumbled cheese to add extra flavor and texture. Serve immediately and enjoy your delicious taco bowl.

Notes

• You can substitute ground turkey or cooked lentils for a lighter or vegetarian option.
• For homemade taco seasoning, mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper to taste.
• Adjust the spice level of the dish by adding jalapeños or hot sauce to the pico de gallo or directly into the beef mixture.
• To make this recipe dairy-free, use a non-dairy sour cream alternative or omit sour cream altogether.
• This dish is perfect for meal prep and tastes great reheated.

Keywords: sweet potato taco bowl, roasted sweet potatoes, taco beef bowl, healthy taco bowl, easy weeknight dinner