Go Back

Sweet Potato Taco Bowl

A healthy, flavor-packed bowl featuring roasted sweet potatoes, seasoned ground meat, and fresh toppings like guacamole and pico de gallo.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Base & Protein
  • 2 large sweet potatoes peeled and cubed
  • 1 tbsp olive oil
  • 1 lb lean ground beef or turkey
  • 2 tbsp taco seasoning or 1 packet
  • 0.5 cup water
Toppings
  • 0.5 cup sour cream or plain Greek yogurt
  • 0.5 cup guacamole or mashed avocado
  • 0.5 cup pico de gallo or diced tomatoes and onions
  • 0.25 cup fresh cilantro chopped

Equipment

  • Baking sheet
  • Large Skillet
  • Cutting board
  • Spatula

Method
 

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender.
  2. In a large skillet over medium-high heat, cook the ground meat until browned. Drain excess fat if necessary.
  3. Add taco seasoning and water to the meat. Stir well, reduce heat, and simmer for 3-5 minutes until the sauce thickens and coats the meat.
  4. Divide the roasted sweet potatoes and warm taco meat into four bowls.
  5. Top each bowl evenly with sour cream, guacamole, pico de gallo, and fresh cilantro. Serve immediately.

Notes

Excellent for meal prep! Store the meat and potatoes together, and keep the cold toppings in separate containers until ready to eat.