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