Dinner

Sweet Potato Taco Bowl Recipe

Byreem everly October 19, 2025October 19, 2025

Introduction

Welcome to the ultimate Sweet Potato Taco Bowl—a vibrant, nutrient-packed meal that’s as fun to make as it is to eat! This dish combines tender, smoky roasted sweet potatoes with spicy taco-seasoned beef, fresh pico de gallo, creamy guacamole, and a cool drizzle of sour cream for a colorful and flavorful experience. Perfect for meal-prep, family dinners, or any day you crave a delicious, balanced bowl.

A white bowl filled with four distinct layers arranged side by side atop a white marbled surface. On the left side, there are bright orange roasted sweet potato cubes with some green herb leaves scattered on top. Next to the potatoes, a layer of cooked ground beef with a rich brown color, lightly garnished with chopped green herbs. To the right of the beef is a creamy white cottage cheese topped with small red chili flakes and green herbs. The far right contains slices of fresh light green avocado sprinkled with crushed red chili flakes. The bowl rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 (store-bought or homemade)
½ cup pico de gallo (diced tomatoes, onion, cilantro, jalapeño, lime juice)
¼ cup guacamole
2 tbsp sour cream (or dairy-free alternative)

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 in a single layer on a baking sheet and roast for 15 minutes. Flip the cubes, then roast for another 10–15 minutes until they are golden and fork-tender with crispy edges.
Step 2: While the potatoes roast, heat a skillet over medium heat. Brown the ground beef, breaking it up as it cooks, until no pink remains. Drain excess fat if desired. Add the taco seasoning and 2 tablespoons of water, then simmer for 2–3 minutes until the seasoning thickens and coats the beef.
Step 3: Assemble your bowls by dividing the roasted sweet potatoes among them. Top each with seasoned beef, pico de gallo, guacamole, and sour cream. Garnish with fresh cilantro, lime wedges, or crumbled cheese if you like. Serve immediately with tortilla chips or your favorite sides.

Tips & Variations

For a vegetarian option, swap ground beef for lentils or black beans and use cashew cream instead of sour cream.
Try butternut squash or cauliflower in place of sweet potatoes for a different flavor and texture.
To add extra crunch, sprinkle crushed tortilla strips or toasted pepitas on top.
Mix chipotle powder into the beef or drizzle with sriracha crema for a spicy kick.
If your pico de gallo becomes watery, drain it in a sieve for five minutes before serving to keep the texture fresh.

Storage

Store cooked sweet potatoes and beef separately in airtight containers in the refrigerator for up to 3–4 days. Keep pico de gallo and guacamole in small containers with a bit of lime juice on top to maintain freshness. Reheat the sweet potatoes and beef gently in a skillet or microwave before assembling the bowl. Add fresh toppings just before serving for best texture and flavor.

How to Serve

A white round bowl is filled with four main ingredients arranged in separate sections on top of a white rice base. One quarter of the bowl holds bright orange roasted sweet potato cubes with a slightly charred look, sprinkled with green cilantro leaves. Next to it is a portion of spiced cooked ground beef, dark brown with some red seasoning bits, also garnished with cilantro. Adjacent to the beef, creamy white cottage cheese is topped with green cilantro leaves and a few red chili flakes. Finally, slices of fresh avocado with a smooth green-yellow color and soft texture are arranged in a fan shape, sprinkled lightly with red chili flakes. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I meal-prep this bowl?

Absolutely! Cook and store the sweet potatoes and beef separately. Keep your pico de gallo and guacamole fresh with lime juice on top in airtight containers. When ready to eat, reheat the warm components and add the fresh toppings just before serving.

My sweet potatoes turned out mushy. How can I fix that?

This usually happens from overcrowding the pan or cutting the cubes too small. Spread sweet potato pieces in a single layer with space between them to roast, and cut into roughly ¾-inch cubes for the best texture. Don’t forget to flip halfway through roasting for even caramelization.