Sweet Potato Taco Bowl is a delightful and colorful dish that combines the rich flavors of roasted sweet potatoes with seasoned meat and fresh toppings. This bowl is not only delicious but also packed with nutrients, making it a great choice for any meal.
Why make this recipe
Making Sweet Potato Taco Bowls is a fantastic option for those who want a healthy and satisfying meal. The combination of sweet potatoes, protein, and fresh toppings creates a well-balanced dish. It’s also versatile, as you can easily customize the toppings based on your preferences. Plus, it’s a quick recipe that can be prepared in under an hour!
How to make Sweet Potato Taco Bowl
Ingredients :
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt & pepper to taste
- ½ lb ground beef (or turkey/lentils)
- 1 tbsp taco seasoning (or homemade: see tip!)
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
Directions :
- Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper. Spread it in a single layer on a sheet pan. Roast for 15 minutes, flip the sweet potatoes, and roast for another 10 to 15 minutes until they are golden and tender.
- Cook Beef: In a skillet, brown the ground beef over medium heat. Once fully cooked, add the taco seasoning and 2 tablespoons of water. Simmer for 2 to 3 minutes until the mixture thickens.
- Assemble: Divide the roasted sweet potatoes into bowls. Top each bowl with the cooked beef, pico de gallo, guacamole, and sour cream. Garnish with fresh cilantro, lime wedges, or crumbled cheese if desired.
Sweet Potato Taco Bowl
A delicious and colorful dish combining roasted sweet potatoes with seasoned meat and fresh toppings, packed with nutrients.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt & 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 cubed sweet potato with olive oil, smoked paprika, salt, and pepper. Spread it in a single layer on a sheet pan. Roast for 15 minutes, flip the sweet potatoes, and roast for another 10 to 15 minutes until they are golden and tender.
- In a skillet, brown the ground beef over medium heat. Once fully cooked, add the taco seasoning and 2 tablespoons of water. Simmer for 2 to 3 minutes until the mixture thickens.
- Divide the roasted sweet potatoes into bowls. Top each bowl with the cooked beef, pico de gallo, guacamole, and sour cream. Garnish with fresh cilantro, lime wedges, or crumbled cheese if desired.
Notes
Customize toppings based on your preference. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 50mg
How to serve Sweet Potato Taco Bowl
Serve Sweet Potato Taco Bowls warm. They are perfect as a hearty lunch or dinner. You can enjoy them as a standalone dish or pair them with a side salad for an extra boost of freshness.
How to store Sweet Potato Taco Bowl
To store Sweet Potato Taco Bowls, place leftovers in an airtight container. Store the components separately if possible, especially the toppings like guacamole and pico de gallo, to keep them fresh. They can typically be stored in the refrigerator for up to 3 days. Reheat in the microwave before serving.
Tips to make Sweet Potato Taco Bowl
- You can add more vegetables to the bowl, such as black beans, corn, or bell peppers, for added nutrition.
- If you want to make it vegetarian, substitute the meat with lentils, chickpeas, or a plant-based protein.
- Adjust the spice levels by adding jalapeños or hot sauce based on your heat preference.
Variations
Try using different proteins like ground chicken or shredded pork. You can also experiment with different toppings such as shredded cheese, salsa, or even a drizzle of hot sauce.
Don’t let your beans and sweet potatoes go to waste, make this Sweet Potato Black Bean Casserole next.
FAQs
Q: Can I make this recipe ahead of time?
A: Yes! You can roast the sweet potatoes and cook the meat ahead of time. Just assemble the bowls when you’re ready to serve.
Q: Is this recipe gluten-free?
A: Yes! As long as you use gluten-free taco seasoning, Sweet Potato Taco Bowls are naturally gluten-free.
Q: Can I freeze leftovers?
A: While the sweet potatoes and meat can be frozen, the toppings like guacamole and pico de gallo are best eaten fresh. It’s better to store those separately for optimal taste and texture.
Conclusion
Sweet Potato Taco Bowls are a simple, healthy, and versatile dish that’s sure to please everyone at the table. With the combination of roasted sweet potatoes, seasoned meat, and fresh toppings, it makes for a satisfying meal that is easy to prepare. Enjoy this delicious bowl for lunch or dinner, and feel free to customize it to your liking!
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