Description
Delight in a vibrant Sweet Potato Taco Bowl filled with roasted sweet potatoes, savory seasoned meat or lentils, and topped with fresh pico de gallo and guacamole.
Ingredients
Scale
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt & pepper to taste
- ½ lb ground beef (or turkey/lentils for a vegetarian option)
- 1 tbsp taco seasoning (store-bought or homemade)
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or a dairy-free alternative)
- Optional: cilantro, lime wedges, crumbled cheese (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). In a mixing bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread the sweet potatoes on a sheet pan in a single layer and roast for 15 minutes. Flip and roast for another 10-15 minutes until golden and tender.
- In a skillet over medium heat, cook the ground beef (or turkey/lentils) until browned, breaking it apart with a wooden spoon. Stir in the taco seasoning and add 2 tablespoons of water; let it simmer for 2-3 minutes until thickened.
- Divide the roasted sweet potatoes among serving bowls. Top with seasoned meat or lentils, pico de gallo, guacamole, and a dollop of sour cream. Garnish with fresh cilantro, lime wedges, or crumbled cheese if desired.
Notes
For the best flavor, consider making your own taco seasoning. Avoid overcooking the sweet potatoes; they should be fork-tender but not mushy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg