I make this Sweet Potato Taco Bowl on repeat when I want something bright, filling, and a little different from the same-old tacos. It’s a bowl built on caramelized roasted sweet potato cubes, seasoned taco meat, and fresh toppers like pico and guacamole. People make it for quick weeknights, casual meal-prep lunches, or when they want a cozy bowl that still tastes lively. The sweet-savory contrast and the mix of textures—crispy edges on the potatoes, juicy seasoned beef, cool crema—are what make it special.
Why you’ll love this dish
This bowl hits several notes at once: it’s easy to assemble, economical, and flexible. The sweet potato adds natural sweetness and fiber, making the meal feel hearty without heavy carbs. It’s fast enough for a weeknight yet attractive enough for guests. Swap ground turkey or lentils to suit diets, and you’ve got something kid-approved and adult-satisfying. Bonus: the components can be roasted or cooked in advance and assembled later, which makes this a top choice for meal prep.
“Comforting like tacos, but easier to portion and way better for weekday leftovers.”
How this recipe comes together
Start by roasting the sweet potato cubes until they have golden, slightly crisp edges. While those roast, brown your ground meat in a skillet and finish it with taco seasoning so it’s flavorful but not dry. Once both components are ready, divide the potatoes into bowls, top with the seasoned meat, then add pico de gallo, guacamole, and a dollop of sour cream. The whole process is straightforward and breaks into two parallel tasks: oven-roasting and stovetop cooking.
What you’ll need
- 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 (or dairy-free alternative)
Notes: Use Yukon gold potatoes in place of sweet potato if you prefer a neutral starch. For a vegetarian swap, brown ½ cup cooked lentils with the taco seasoning or use crumbled tempeh.
Step-by-step instructions
- Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper. Spread the cubes in a single layer on the prepared sheet pan.
- Roast for 15 minutes, then flip the cubes and roast another 10–15 minutes until they’re golden and tender. Watch for crisp edges.
- Meanwhile, heat a skillet over medium heat. Add the ground beef and cook, breaking it up, until no pink remains. Drain excess fat if needed.
- Stir in the taco seasoning and 2 tbsp of water. Simmer 2–3 minutes until the sauce thickens and coats the meat.
- Divide the roasted sweet potatoes into bowls. Top with the seasoned meat, pico de gallo, guacamole, and sour cream.
- Serve warm with optional toppings like chopped cilantro, lime wedges, pickled onions, or crumbled queso fresco.
Best ways to enjoy it
Serve the bowl with warm corn tortillas on the side for scooping, or keep it grain-free over a bed of baby spinach. Add a scoop of black beans or a side of cilantro-lime rice to make it more filling. For drinks, try a crisp Mexican lager or a citrusy sparkling water. If plating for guests, arrange toppings in small bowls so everyone can customize their bowl.
Storage and reheating tips
- Refrigerator: Store components separately for up to 3–4 days. Keep roasted sweet potatoes and cooked meat in airtight containers.
- Freezing: Roast potatoes and cooked meat freeze well for up to 3 months. Cool completely before freezing in freezer-safe containers. Guacamole and sour cream don’t freeze well; store those fresh.
- Reheating: Reheat potatoes in a 375°F oven for 8–10 minutes to regain crispness, or toss in a hot skillet for a few minutes. Reheat meat in a skillet over medium until warmed through. Always reheat leftovers to an internal temperature of 165°F for safety.
Helpful cooking tips
- Cut the sweet potato into uniform 1/2–3/4 inch cubes so everything cooks evenly.
- Don’t overcrowd the sheet pan—give the cubes space to brown. Use two pans if needed.
- For extra crispness, finish roasted potatoes under the broiler for 1–2 minutes, watching closely.
- If using lean turkey, add a teaspoon of oil to the skillet to prevent dryness.
- Brighten the bowl with a squeeze of lime just before serving—the acid balances the sweetness.
Creative twists
- Vegetarian: Swap meat for spiced black beans, lentils, or seasoned crumbled tempeh.
- Smoky-heat: Stir chopped chipotle in adobo into the guacamole or add a pinch to the taco seasoning.
- Breakfast bowl: Top with a fried or poached egg and swap sour cream for salsa verde.
- Mediterranean twist: Use lamb seasoned with cumin and coriander, and top with tzatziki instead of sour cream.
Common questions
Q: How long does this take from start to finish?
A: About 35–40 minutes. Roasting takes 25–30 minutes total while the meat cooks in 8–10 minutes, so you can overlap tasks.
Q: Can I make this gluten-free?
A: Yes. All core ingredients are naturally gluten-free—just check your taco seasoning label to ensure there are no hidden gluten-containing additives.
Q: Is there a vegan version that still feels satisfying?
A: Absolutely. Use seasoned lentils or black beans for protein, and swap sour cream with a dairy-free yogurt or cashew crema. Add avocado for creaminess.
Q: Can I meal-prep these bowls?
A: Yes. Roast the sweet potatoes and cook the meat ahead. Store them separately in the fridge and assemble bowls in under 5 minutes. Keep fresh toppings like pico and guacamole separate until serving.
Q: Will the sweet potatoes get soggy when stored?
A: They can if stored with moisture. Cool completely and store in shallow containers with minimal liquid. Reheat in a hot oven or skillet to restore texture.
Conclusion
If you want to compare variations and get extra serving ideas, see this take on the dish at Sweet Potato Taco Bowl – My Kitchen Love.
Print
Sweet Potato Taco Bowl
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A bright, filling bowl made with caramelized roasted sweet potatoes, seasoned taco meat, and fresh toppings. Perfect for quick weeknight dinners or meal prep.
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 (or dairy-free alternative)
Instructions
- Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper. Spread the cubes in a single layer on the prepared sheet pan.
- Roast for 15 minutes, then flip the cubes and roast another 10–15 minutes until they’re golden and tender.
- Meanwhile, heat a skillet over medium heat. Add the ground beef and cook until no pink remains. Drain excess fat if needed.
- Stir in taco seasoning and 2 tbsp of water. Simmer 2–3 minutes until the sauce thickens and coats the meat.
- Divide the roasted sweet potatoes into bowls. Top with seasoned meat, pico de gallo, guacamole, and sour cream. Serve warm.
Notes
Use Yukon gold potatoes instead of sweet potatoes for a neutral starch. For vegetarian options, use lentils or crumbled tempeh.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Stovetop Cooking
- Cuisine: Mexican