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Sweet Potato Taco Bowl

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A quick and flavorful sweet potato taco bowl featuring roasted sweet potatoes, seasoned ground beef, and fresh pico de gallo.

Ingredients

Scale
  • 2 medium sweet potatoes, diced (about 2 to 3 cups)
  • 1 pound ground beef
  • 1 cup pico de gallo (store-bought or homemade)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it.
  2. Place the diced sweet potatoes in a bowl. Drizzle with olive oil and sprinkle with chili powder, cumin, salt, and pepper. Toss until evenly coated.
  3. Spread the sweet potatoes in an even layer on the baking sheet and roast for 25 to 30 minutes, stirring once halfway through, until fork-tender and caramelized.
  4. While the potatoes roast, heat a skillet over medium heat. Add ground beef and cook until no pink remains, about 6 to 8 minutes. Season with salt and pepper, draining excess fat if desired.
  5. Divide roasted sweet potatoes between bowls and top with ground beef, pico de gallo, and fresh cilantro. Serve immediately.

Notes

For a vegetarian option, replace ground beef with black beans and corn. This dish is excellent for meal prep – store components separately for freshness.

Nutrition

Find it online: https://www.simplefamilydishes.com/sweet-potato-taco-bowl-4/