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