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Sweet Potato Taco Bowl

A healthy and hearty bowl featuring roasted sweet potatoes, taco-seasoned ground beef, fresh homemade guacamole, and pico de gallo.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 Bowls
Course: Dinner, Lunch
Cuisine: American, Mexican Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Roasted Sweet Potatoes
  • 2 large sweet potatoes peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp salt
Beef Filling
  • 1 lb ground beef lean
  • 1 packet taco seasoning or homemade blend
  • 0.33 cup water
Toppings
  • 1 cup homemade guacamole
  • 1 cup homemade pico de gallo
  • 0.5 cup sour cream

Equipment

  • Baking sheet
  • Large Skillet
  • Chef's Knife
  • Mixing bowls

Method
 

  1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, paprika, cumin, and salt.
  2. Spread potatoes on a baking sheet and roast for 25-30 minutes until tender and browned edges appear.
  3. While potatoes roast, brown the ground beef in a skillet over medium heat. Drain fat.
  4. Add taco seasoning and water to beef; simmer for 3 minutes until thickened.
  5. Prepare guacamole by mashing avocado with lime and salt. Prepare pico de gallo by mixing diced tomatoes, onions, and cilantro.
  6. Assemble bowls with a base of sweet potatoes, topped with beef, guacamole, pico, and sour cream.

Notes

Store components separately for meal prep to keep ingredients fresh.