Why Make This Recipe
Sweet potato taco bowls are a delicious and nutritious meal option that is easy to prepare. They are packed with flavor and color, making them perfect for a quick lunch or dinner. This recipe allows you to enjoy the comforting taste of sweet potatoes combined with savory taco flavors. Whether you’re cooking for yourself or for family and friends, this dish is sure to please everyone at the table.
How to Make Sweet Potato Taco Bowl
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
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream
Directions
- Preheat the oven to 425°F (220°C). Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread the sweet potatoes in a single layer on a baking sheet. Roast for 15 minutes, flip them, and roast for another 10-15 minutes until they are golden and tender.
- In a skillet over medium heat, brown the ground beef until fully cooked. Add taco seasoning and 2 tablespoons of water. Let it simmer for 2-3 minutes until the mixture thickens.
- Divide the roasted sweet potatoes into bowls. Top with the cooked beef, pico de gallo, guacamole, and sour cream. Garnish with cilantro, lime wedges, or crumbled cheese if desired.
How to Serve Sweet Potato Taco Bowl
Serve sweet potato taco bowls warm. You can arrange them nicely in bowls and let everyone add their favorite toppings. This makes it fun and interactive!
How to Store Sweet Potato Taco Bowl
Store any leftovers in an airtight container in the refrigerator. They can be kept for about 3-4 days. To reheat, simply warm them in the microwave or on the stove until heated through.
Tips to Make Sweet Potato Taco Bowl
- Make sure to cut the sweet potatoes into even-sized cubes for even cooking.
- You can adjust the spice level by using a mild or spicy taco seasoning.
- If you want a vegetarian option, replace the meat with lentils or black beans.
Variation
You can customize this dish by adding different toppings like cheese, corn, jalapeños, or even a squeeze of lime for extra flavor.
FAQs
1. Can I use other vegetables instead of sweet potatoes?
Yes, you can swap sweet potatoes for regular potatoes, zucchini, or bell peppers to suit your taste.
2. Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you ensure that your taco seasoning is gluten-free.
3. Can I make this recipe ahead of time?
Absolutely! You can prepare the roasted sweet potatoes and the meat mixture ahead of time. Just assemble the bowls when you’re ready to eat.
Sweet Potato Taco Bowl
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
Delicious sweet potato taco bowls packed with flavor and nutrients, perfect for a quick lunch or dinner.
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
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream
Instructions
- Preheat the oven to 425°F (220°C).
- Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper.
- Spread the sweet potatoes in a single layer on a baking sheet.
- Roast for 15 minutes, flip them, and roast for another 10-15 minutes until they are golden and tender.
- In a skillet over medium heat, brown the ground beef until fully cooked.
- Add taco seasoning and 2 tablespoons of water, then let it simmer for 2-3 minutes until the mixture thickens.
- Divide the roasted sweet potatoes into bowls and top with the cooked beef, pico de gallo, guacamole, and sour cream.
Notes
Cut sweet potatoes into even-sized cubes for even cooking. Adjust spice level with taco seasoning. For vegetarian options, use lentils or black beans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican