Sweet Potato Taco Bowl: A Flavor-Packed, Customizable Delight

Experience the delightful mix of flavors in a Sweet Potato Taco Bowl, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Resting Time 5

Total Time 50

Servings: 4 bowl

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sweet Potatoes

4 medium Sweet Potatoes Can substitute with butternut squash.
2 tablespoons Olive Oil Avocado oil is a good alternative.
1 teaspoon Smoked Paprika Regular paprika works well as a substitute.
to taste Salt
to taste Pepper

For the Protein

1 pound Ground Beef Can swap with turkey, chicken, or black beans for a vegetarian option.
2 tablespoons Taco Seasoning Use homemade or store-bought.

For the Toppings

1 cup Pico de Gallo Fresh topping made from diced tomatoes, onion, cilantro, jalapeño, and lime juice.
1 cup Guacamole Balances flavors beautifully.
1/2 cup Sour Cream Can use Greek yogurt for a healthier option.
to taste Optional Toppings Can include crumbled cheese, lime wedges, or tortilla chips.

Equipment

Oven
Skillet
Mixing Bowl
baking sheet
spatula

Method

Cooking Instructions

Preheat your oven to 425°F (220°C).
Peel and cube the sweet potatoes. Toss with olive oil, smoked paprika, salt, and pepper.
Spread sweet potatoes on a lined baking sheet and roast for 25-30 minutes, flipping halfway.
In a skillet, cook ground beef over medium heat for 6-8 minutes. Stir in taco seasoning and a splash of water.
Prepare pico de gallo by mixing diced tomatoes, onion, cilantro, jalapeño, and lime juice.
Assemble the bowl with roasted sweet potatoes as the base, then add taco-seasoned beef, pico de gallo, guacamole, and sour cream.
Garnish with fresh cilantro, lime wedges, and any optional toppings.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 500mgPotassium: 900mgFiber: 8gSugar: 10gVitamin A: 12000IUVitamin C: 40mgCalcium: 100mgIron: 3mg

Notes

For optimal roasting, spread sweet potatoes in a single layer. Drain pico de gallo to avoid sogginess. Assemble just before serving for best flavor and texture.

Tried this recipe?

Let us know how it was!