Description
A comforting Sweet Potato Taco Bowl filled with roasted sweet potatoes, seasoned meat, and zesty 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. Stir in the taco seasoning, along with two tablespoons of water, and allow it to simmer for 2-3 minutes.
- Once the sweet potatoes are done roasting, divide them into large bowls. Top with the seasoned meat, a generous scoop of pico de gallo, dollops of creamy guacamole, and a drizzle of sour cream.
- For an extra touch, sprinkle some fresh cilantro or add a squeeze of lime to brighten everything up.
Notes
For added crunch, toss some pumpkin seeds or crushed tortilla chips on top before serving. You can make this vegan by swapping the meat for lentils or black beans.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg