Go Back

Loaded Sweet Potato Taco Bowl

A healthy and vibrant taco bowl featuring roasted sweet potatoes, savory taco-seasoned ground beef, fresh homemade pico de gallo, chunky guacamole, and sour cream.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Roasted Sweet Potatoes
  • 3 large sweet potatoes peeled and diced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
Taco Meat
  • 1 lb lean ground beef
  • 0.5 medium yellow onion diced
  • 2 tbsp taco seasoning
  • 0.25 cup water or beef broth
Pico de Gallo
  • 3 medium Roma tomatoes diced, seeds removed
  • 0.5 cup red onion finely diced
  • 0.25 cup fresh cilantro chopped
  • 1 tbsp fresh lime juice
Guacamole & Toppings
  • 2 large Hass avocados mashed
  • 1 tbsp fresh lime juice
  • 0.5 cup sour cream or greek yogurt

Equipment

  • Baking sheet
  • Large Skillet
  • Mixing bowls
  • Cutting board and knife

Method
 

  1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.
  2. Spread sweet potatoes evenly on a baking sheet. Roast for 25-30 minutes until tender and edges are caramelized, tossing halfway through.
  3. In a skillet over medium heat, cook ground beef and yellow onion until meat is browned. Drain excess fat.
  4. Add taco seasoning and water to the beef. Simmer for 3-4 minutes until sauce thickens. Remove from heat.
  5. Make the pico de gallo: In a bowl, combine diced tomatoes, red onion, cilantro, lime juice, and a pinch of salt. Set aside.
  6. Make the guacamole: Mash the avocados with a fork, stir in lime juice, a spoonful of diced red onions, salt, and pepper.
  7. Assemble the bowls: Layer roasted sweet potatoes at the bottom, top with taco beef, fresh pico de gallo, guacamole, and a dollop of sour cream. Serve warm.

Notes

Store the cooked beef and roasted sweet potatoes separately from the cold toppings for the best meal-prep results.