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Sweet Potato Taco Bowl

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A comforting and vibrant Sweet Potato Taco Bowl featuring roasted sweet potatoes, spiced protein, and fresh toppings.

Ingredients

Scale
  • 1 large sweet potato, peeled and cubed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 1/2 lb ground beef (or turkey or lentils)
  • 1 tbsp taco seasoning
  • 2 tbsp water
  • 1/2 cup pico de gallo
  • 1/4 cup guacamole
  • 2 tbsp sour cream (or dairy-free alternative)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Toss sweet potatoes with olive oil, smoked paprika, salt, and pepper, ensuring every cube is coated.
  3. Spread the sweet potatoes on a baking sheet in a single layer and roast for 15 minutes until they start to become tender.
  4. Flip the sweet potatoes and roast for another 10–15 minutes until they’re tender and golden brown.
  5. Cook the ground beef in a skillet over medium heat until browned and crumbly, about 5-7 minutes.
  6. Add taco seasoning and 2 tablespoons of water to the skillet, then simmer for 2–3 minutes until the mixture thickens.
  7. Divide the roasted sweet potatoes into bowls, creating a beautiful base for your toppings.
  8. Top the sweet potatoes with seasoned beef (or your choice of protein), pico de gallo, guacamole, and a swirl of sour cream.
  9. Garnish with optional toppings like fresh cilantro, lime wedges, or cheese. Serve immediately and enjoy!

Notes

Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. Reheat each component separately for the best results.

Nutrition

Find it online: https://www.nailzspa.com/sweet-potato-taco-bowl-recipe-easy-35-minute-comfort-food/

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