Ingredients
Scale
- 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