Sweet Potato Taco Bowl
Experience a colorful and flavorful twist on taco night with the Sweet Potato Taco Bowl. This vibrant dish features roasted sweet potatoes paired with seasoned ground beef, topped with fresh guacamole and zesty pico de gallo. It’s not just dinner; it’s a fun, customizable meal that everyone can enjoy. Whether you’re looking for a quick weeknight solution or something to impress at your next gathering, this hearty bowl is sure to satisfy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 2 ripe avocados
- 1 lime, juiced
- 1 cup diced tomato
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro (for pico de gallo)
- 1/2 cup sour cream
Instructions
- Preheat your oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, paprika, cumin, salt, and pepper. Spread them on a baking sheet.
- Roast sweet potatoes for 25–30 minutes, flipping halfway through.
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and stir in taco seasoning with a splash of water; let simmer for 3–5 minutes.
- For guacamole, mash avocados in a bowl with lime juice and chopped cilantro. Season to taste.
- Combine diced tomato, red onion, cilantro, and lime juice in another bowl for pico de gallo.
- To serve, layer roasted sweet potatoes in bowls topped with seasoned beef, guacamole, pico de gallo, and sour cream.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 70mg
Find it online: https://cookingwithallison.com/sweet-potato-taco-bowl/