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Sweet Potato Taco Bowl

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A cozy, nutrient-packed Sweet Potato Taco Bowl that’s quick to prepare and easy to customize for weeknight dinners or casual gatherings.

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 or cooked lentils for a vegetarian option)
  • 1 tbsp taco seasoning
  • ½ cup pico de gallo
  • ¼ cup guacamole
  • 2 tbsp sour cream (or dairy-free alternative)

Instructions

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
  2. Toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper. Spread the pieces in a single layer on the sheet pan.
  3. Roast for 15 minutes, then use a spatula to flip the cubes. Roast another 10–15 minutes until the edges are golden and the centers feel tender when pierced.
  4. While the potatoes roast, heat a skillet over medium heat. Add the ground beef and cook until no pink remains, about 6–8 minutes. Drain excess fat if necessary.
  5. Stir in the taco seasoning and a splash of water (about 2 tbsp). Simmer for a few minutes until the mixture thickens and coats the meat. Taste and adjust seasoning.
  6. Divide the roasted sweet potatoes between bowls. Top each with seasoned beef, pico de gallo, guacamole, and sour cream.
  7. Serve warm and garnish with chopped cilantro and lime wedges if desired.

Notes

For larger sweet potatoes, you may want 1½ potatoes. For lower sodium, reduce added salt and choose a low-salt taco seasoning.

Find it online: https://www.wholesomeeasy.com/sweet-potato-taco-bowl-2/