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–+ servings
A vibrant sweet potato taco bowl topped with fresh ingredients and garnishes.

Sweet Potato Taco Bowl

A hearty and colorful taco bowl featuring roasted sweet potatoes, seasoned ground meat, pico de gallo, guacamole, and sour cream, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the sweet potatoes
  • 1 large sweet potato, peeled and cubed Cut into 1/2-inch to 3/4-inch cubes for even roasting.
  • 1 tbsp olive oil Use extra virgin for better flavor.
  • 1 tsp smoked paprika For a warm, smoky flavor; can use regular paprika if needed.
  • to taste Salt and pepper Add gradually to avoid oversalting.
For the meat/lentils
  • 1/2 lb ground beef (or turkey or lentils for a vegetarian option) For a lower-fat option use lean ground turkey.
  • 1 tbsp taco seasoning Toast in the pan for enhanced flavor.
  • 2 tbsp water Used to bloom the taco seasoning.
Toppings
  • 1/2 cup pico de gallo
  • 1/4 cup guacamole Dairy-free alternative can be used.
  • 2 tbsp sour cream Use a dairy-free alternative if desired.
  • to taste Fresh cilantro, lime wedges, or crumbled cheese For garnish and added flavor.

Method
 

Preparation
  1. Preheat oven to 425°F (220°C).
  2. Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper until evenly coated.
  3. Spread the sweet potatoes in a single layer on a baking sheet.
Roasting and Cooking
  1. Roast sweet potatoes for 15 minutes, then flip and roast for another 10 to 15 minutes until golden and tender.
  2. While the potatoes roast, heat a skillet over medium heat and add the ground beef (or turkey). Cook until no pink remains.
  3. Stir in taco seasoning and water, simmer for 2 to 3 minutes until coated.
  4. For lentils, toss cooked lentils with taco seasoning and water, and warm through.
Assembly
  1. Divide the roasted sweet potatoes between bowls.
  2. Top with the seasoned meat or lentils, pico de gallo, guacamole, and sour cream.
  3. Garnish with chopped cilantro and a squeeze of lime.
  4. Serve immediately.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 500mgFiber: 8gSugar: 5g

Notes

Store cooked components in airtight containers. Refrigerate for 3 to 4 days, or freeze separately for up to 2 months. To reheat, ensure internal temperature reaches 165°F (74°C).

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