Sweet Potato Taco Bowl
A vibrant bowl combining sweet roasted sweet potatoes, smoky seasoned beef, and fresh toppings like pico de gallo and guacamole, perfect for quick weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Paleo
Ingredients
Scale
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1/2 pound ground beef
- 1 tablespoon taco seasoning
- 1/2 cup pico de gallo
- 1/4 cup guacamole
- 2 tablespoons sour cream
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the sweet potato cubes with olive oil, smoked paprika, salt, and black pepper. Spread them on a baking sheet.
- Roast for 20 to 25 minutes, flipping halfway through, until tender and caramelized.
- While the potatoes roast, heat a skillet over medium-high heat and add ground beef. Cook until browned.
- Drain excess grease and stir in taco seasoning, cooking for 1 to 2 minutes until fragrant.
- Assemble the bowls: base of sweet potatoes topped with seasoned beef, pico de gallo, guacamole, and sour cream. Season with salt and pepper to taste. Serve immediately.
Notes
For more protein, add drained black beans. For extra heat, include jalapeños or hot sauce at the table.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg