Description
A vibrant and flavorful Sweet Potato Taco Bowl combining roasted spiced sweet potatoes, seasoned ground beef, fresh guacamole, zesty pico de gallo, and creamy sour cream for a satisfying and healthy taco-inspired meal.
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
Taco Beef
- 1 pound ground beef
- 2 tablespoons taco seasoning
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
- Juice of 1/2 lime (approximate, for freshness)
Toppings
- 1/2 cup sour cream
Instructions
- Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the cubed sweet potatoes with olive oil, paprika, cumin, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through to ensure even cooking and caramelization.
- Cook Taco 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. Drain any excess fat, then stir in the taco seasoning and a splash of water. Reduce heat and let it simmer gently for 3-5 minutes to absorb the flavors.
- Prepare Guacamole: In a bowl, mash the ripe avocados with lime juice, chopped cilantro, and a pinch of salt until creamy but with some texture. Adjust seasoning as needed.
- Make Pico de Gallo: Combine the diced tomato, red onion, chopped cilantro, and lime juice in a bowl. Mix well to create a fresh, tangy topping that complements the dish.
- Assemble Taco Bowls: In serving bowls, layer the roasted sweet potatoes and seasoned taco beef. Top generously with guacamole, pico de gallo, and a dollop of sour cream for creaminess and balance. Serve immediately while warm.
Notes
- You can substitute ground turkey or plant-based crumbles for a lighter or vegetarian option.
- Adjust the level of spices to your taste by adding chili powder or cayenne for heat.
- For added texture, sprinkle toasted pumpkin seeds or crushed tortilla chips on top.
- To make this recipe gluten-free, ensure the taco seasoning is certified gluten-free.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting, Sautéing, Assembling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: sweet potato taco bowl, roasted sweet potatoes, taco beef, guacamole, pico de gallo, healthy taco recipe, Mexican-inspired bowl, easy dinner
