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–+ servings
Colorful Sweet Potato Taco Bowl with toppings in a serving dish

Sweet Potato Taco Bowl

A vibrant taco bowl featuring caramelized sweet potatoes, quick-seared ground beef, and fresh pico de gallo, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 2 medium sweet potatoes, diced Choose medium-sized for even roasting.
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • to taste salt
  • to taste freshly ground black pepper
For the Beef
  • 1 pound ground beef Can substitute with ground turkey or plant-based crumbles.
For the Assembly
  • 1 cup pico de gallo Use store-bought or homemade.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the diced sweet potatoes in a bowl with olive oil, chili powder, ground cumin, salt, and pepper until evenly coated.
Roasting Sweet Potatoes
  1. Spread the potatoes in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, stirring halfway through.
Cooking the Beef
  1. While the potatoes roast, heat a skillet over medium heat. Add the ground beef and cook until it is browned, about 8 to 10 minutes, breaking it up with a spoon.
  2. Season with salt and pepper to taste. Ensure the beef reaches an internal temperature of 160°F (71°C).
Assembly
  1. Divide the roasted sweet potatoes between bowls, top with the cooked ground beef, spoon on the pico de gallo, and finish with chopped cilantro.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 7gSodium: 600mgFiber: 5gSugar: 5g

Notes

Store components in separate airtight containers for 3 to 4 days. For a crunchy addition, consider sprinkling with toasted pepitas or crushed tortilla chips. This dish is naturally gluten-free and can easily be made dairy-free.

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