Sweet Potato Taco Bowl Recipe
Juicy, spice-kissed ground beef, roasted smoky sweet potatoes, and all your favorite taco toppings come together in this vibrant, build-your-own Sweet Potato Taco Bowl. It’s hearty, healthy-ish, and hits that “comfort food with a twist” sweet spot. Perfect for meal-prepping or feeding a crowd, this bowl is endlessly customizable and bursting with flavor and nutrients.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 2 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Tex-Mex
Ingredients
Scale
Sweet Potatoes
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
Protein
- ½ lb ground beef (85% lean; can substitute ground turkey or lentils)
- 1 tbsp taco seasoning (store-bought or homemade blend)
- 2 tbsp water
Toppings
- ½ cup pico de gallo (diced tomatoes, onion, cilantro, jalapeño, lime juice)
- ¼ cup guacamole (mashed avocado with lime juice and salt)
- 2 tbsp sour cream (or dairy-free alternative like coconut yogurt or cashew cream)
Optional Garnishes
- Fresh cilantro leaves
- Lime wedges
- Crumbled cotija or queso fresco cheese
- Tortilla chips for serving
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them out in a single layer on a sheet pan, ensuring they are not crowded to avoid steaming. Roast for 15 minutes, then flip the potatoes to promote even caramelization. Continue roasting for an additional 10-15 minutes until the sweet potatoes are golden, fork-tender, and slightly crispy on the edges.
- Cook the Beef: While the sweet potatoes roast, heat a skillet over medium heat and crumble in the ground beef. Let it sear without stirring for about 2 minutes to develop a crust, then break it up with a spatula and continue cooking until no pink remains. Drain excess fat if desired. Sprinkle the taco seasoning over the beef and add 2 tablespoons of water. Stir and simmer for 2-3 minutes until the seasoning thickens and coats the beef evenly. Taste and adjust seasoning as preferred.
- Prepare the Toppings: Make fresh pico de gallo by combining diced tomatoes, onions, cilantro, jalapeño, and a squeeze of lime juice. Mash avocado with lime juice and salt to prepare guacamole. Have sour cream or dairy-free alternatives ready for finishing.
- Assemble the Bowl: In wide, shallow bowls, start with a base of roasted sweet potatoes. Top with the seasoned ground beef, then add dollops of guacamole, spoonfuls of pico de gallo, and sour cream. Garnish with fresh cilantro, lime wedges, and optional cheese. Serve alongside warm tortilla chips for scooping, if desired.
- Enjoy! Dig in immediately, enjoying the vibrant combination of smoky, spicy, fresh, and creamy flavors in every bite.
Notes
- Add tortilla chips for crunch and an extra layer of texture.
- Substitute sweet potatoes with butternut squash or cauliflower for variation.
- Make it vegan by swapping beef for lentils and sour cream for cashew cream or coconut yogurt.
- To maintain pico de gallo crispness, drain excess liquid with a sieve for 5 minutes before serving.
- Store components separately in airtight containers for meal prepping; reheat potatoes and beef gently before assembling.
- For extra heat, mix chipotle powder into beef or drizzle with sriracha crema.
Keywords: sweet potato taco bowl, roasted sweet potatoes, taco beef, pico de gallo, guacamole, tex-mex bowl, easy dinner, taco bowl recipe, healthy taco bowl
Find it online: https://reemcook.com/sweet-potato-taco-bowl-recipe/
