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Sweet Potato Taco Bowl

A delicious and customizable one-pan meal featuring roasted sweet potatoes and spicy taco beef, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 1 large sweet potato, peeled + cubed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • to taste Salt & pepper
For the Taco Filling
  • 0.5 lb ground beef (or turkey/lentils)
  • 1 tbsp taco seasoning or homemade
  • 2 tbsp water for simmering
Toppings
  • 0.5 cup pico de gallo
  • 0.25 cup guacamole
  • 2 tbsp sour cream (or dairy-free alternative)

Method
 

Roasting Sweet Potatoes
  1. Preheat your oven to 425°F (220°C).
  2. Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper.
  3. Spread them out on a sheet pan in a single layer.
  4. Roast for 15 minutes, flip, then roast for an additional 10-15 minutes until golden and tender.
Cooking the Beef
  1. In a skillet, brown the ground beef over medium heat.
  2. Once cooked through, add the taco seasoning along with 2 tablespoons of water.
  3. Let it simmer for 2-3 minutes until thickened.
Assembling the Bowl
  1. Divide the roasted sweet potatoes into bowls.
  2. Top generously with taco beef, pico de gallo, guacamole, and sour cream.
  3. Garnish with fresh cilantro or lime wedges if desired.

Notes

Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. Reheat before serving.