Name: Sweet Potato Taco Bowl Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 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; Splash of water (about 2 tablespoons); 2 ripe avocados; 1 lime, juiced; 2 tablespoons chopped fresh cilantro; Pinch of salt; 1 cup diced tomato; 1/2 cup diced red onion; 1/4 cup chopped cilantro; Lime juice from 1 lime (can use leftover from guacamole); 1/2 cup sour cream

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Introduction

Sweet Potato Taco Bowls are a colorful and flavorful meal that combines roasted sweet potatoes with seasoned ground beef and fresh toppings. This dish is easy to prepare, satisfying, and perfect for a weeknight dinner or casual gathering.

A white bowl filled with three main layers: the bottom layer is dark purple black beans, the middle layer is a mix of yellow corn and diced light orange vegetables with small pieces of onion, and the top layer is large, cubed, bright orange roasted sweet potatoes. On top, there is a dollop of white creamy sour cream sprinkled with fresh green cilantro leaves. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2 tablespoons chopped fresh cilantro (for guacamole)
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

Step 1: Preheat your oven to 400°F (200°C). In a bowl, toss the cubed sweet potatoes with olive oil, paprika, cumin, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, turning halfway through for even cooking.
Step 2: While the sweet potatoes roast, heat a skillet over medium heat. Cook the ground beef until browned, then drain any excess fat. Stir in the taco seasoning and a splash of water, then simmer for 3-5 minutes to blend the flavors.
Step 3: Prepare the guacamole by mashing the avocados with lime juice, chopped cilantro, and a pinch of salt until smooth.
Step 4: Make the pico de gallo by mixing the diced tomato, red onion, chopped cilantro, and a squeeze of lime juice in a small bowl.
Step 5: To assemble the bowls, layer the roasted sweet potatoes and seasoned beef. Top generously with guacamole, pico de gallo, and a dollop of sour cream.

Tips & Variations

For a vegetarian version, substitute ground beef with cooked black beans or lentils seasoned with taco spices.
Add some shredded cheese or pickled jalapeños for extra flavor and texture.
Use fresh lime juice to brighten all the toppings and enhance the dish’s overall taste.
Roast the sweet potatoes a day ahead to save time on busy nights.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the guacamole separate to prevent browning and add it fresh before serving. Reheat the sweet potatoes and beef gently in the microwave or on the stove, then top with fresh guacamole, pico de gallo, and sour cream.

How to Serve

A white bowl filled with three visible layers of food starting with dark purple black beans at the bottom layer, followed by a mix of diced yellow corn and translucent cooked onions with hints of tomato on top of the beans, then topped with a generous portion of cubed orange sweet potatoes seasoned with spices. On top of the sweet potatoes is a dollop of white sour cream, sprinkled with fresh green chopped cilantro leaves. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat in this recipe?

Yes, ground turkey, chicken, or even plant-based meat alternatives work well with the taco seasoning and can be used instead of ground beef.

How do I keep the guacamole from turning brown?

To prevent browning, add lime juice to the guacamole and store it in an airtight container with plastic wrap pressed directly onto the surface. Prepare it just before serving for the best color and flavor.