Description
A comforting sweet potato taco bowl with roasted sweet potatoes, seasoned meat, and colorful toppings.
Ingredients
Scale
- 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 your oven to 425°F (220°C). Toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 15 minutes. Flip the potatoes over and roast for another 10-15 minutes until they are beautifully golden brown and fork-tender.
- In a skillet over medium heat, brown the ground beef or your chosen protein. As it sizzles, stir in the taco seasoning along with 2 tablespoons of water. Allow it to simmer for 2-3 minutes, thickening to create a lush, flavorful mixture.
- Divide the roasted sweet potatoes into large bowls. Top them generously with the seasoned meat, dollops of pico de gallo, creamy guacamole, and a swirl of sour cream. If you like, a sprinkle of cilantro or a squeeze of lime adds the perfect finishing touch.
Notes
For added crunch, consider topping with chopped fresh radishes or a handful of crushed tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg