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Sweet Potato Taco Bowl Recipe

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★★★★★

4.5 from 113 reviews

A flavorful and nutritious Sweet Potato Taco Bowl featuring roasted spiced sweet potatoes, seasoned ground beef, creamy guacamole, fresh pico de gallo, and tangy sour cream. This vibrant dish blends wholesome ingredients for a comforting and colorful meal perfect for lunch or dinner.

Ingredients

Scale

Roasted Sweet Potatoes

  • 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

Seasoned Ground Beef

  • 1 pound ground beef
  • 2 tablespoons taco seasoning
  • Splash of water (about 2 tablespoons)

Guacamole

  • 2 ripe avocados
  • 1 lime, juiced
  • 2 tablespoons chopped fresh cilantro
  • Pinch of salt

Pico de Gallo

  • 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)

Toppings

  • 1/2 cup sour cream

Instructions

  1. Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). In a large bowl, toss the peeled and cubed sweet potatoes with olive oil, paprika, ground cumin, salt, and pepper until evenly coated. Spread the sweet potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping them halfway through to ensure even cooking and caramelization.
  2. Cook Ground Beef: While the sweet potatoes roast, heat a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Once browned, drain excess fat from the skillet. Sprinkle the taco seasoning over the beef and add a splash of water (about 2 tablespoons) to help the seasoning distribute evenly. Simmer the mixture for 3-5 minutes until the beef is fully cooked and flavorful.
  3. Make Guacamole: In a medium bowl, mash the ripe avocados with the lime juice, chopped cilantro, and a pinch of salt. Mix until you achieve a creamy but slightly chunky texture. Taste and adjust seasoning if needed.
  4. Prepare Pico de Gallo: Combine the diced tomatoes, diced red onion, chopped cilantro, and lime juice in a small bowl. Stir well to mix the flavors. Adjust seasoning with salt if desired.
  5. Assemble the Taco Bowls: In serving bowls, layer the roasted sweet potatoes and seasoned ground beef. Top each bowl with a generous scoop of guacamole and pico de gallo. Finish with a dollop of sour cream on top for added creaminess and tang.

Notes

  • You can substitute ground beef with ground turkey or plant-based crumbles for a leaner or vegetarian option.
  • For extra flavor, add a pinch of chili powder or cayenne pepper to the sweet potatoes before roasting.
  • Leftover guacamole and pico de gallo can be stored in airtight containers in the refrigerator for up to 2 days.
  • Serve with warm corn tortillas or over rice if you want a more filling meal.
  • Adjust the heat level in the taco seasoning to your preference.

Keywords: Sweet Potato Taco Bowl, taco bowl, roasted sweet potatoes, ground beef tacos, guacamole, pico de gallo, healthy taco bowl, Mexican-inspired bowl

Find it online: https://delishfamilyrecipe.com/sweet-potato-taco-bowl-recipe/