Sweet Potato Taco Bowl: Colorful Comfort Food Made Easy
Why make this recipe
Sweet Potato Taco Bowl is a delightful dish that combines vibrant colors, bold flavors, and healthy ingredients. It is perfect for those who crave comfort food that doesn’t compromise on nutrition. This recipe is easy to make and customizable, allowing you to adjust it to your family’s taste or dietary needs. Plus, it’s a one-bowl meal that brings together all the goodness of sweet potatoes, protein, and fresh toppings—making it a tasty and fulfilling option for lunch or dinner.
How to make Sweet Potato Taco Bowl
Ingredients:
- 4 cups Sweet Potatoes (Cubed)
- 2 tablespoons Olive Oil (Or avocado oil)
- 1 teaspoon Smoked Paprika (Or regular paprika)
- to taste Salt
- to taste Pepper
- 1 pound Ground Beef (Or turkey, chicken, or black beans)
- 2 tablespoons Taco Seasoning (Homemade or store-bought)
- 1 cup Pico de Gallo (Diced tomatoes, onion, cilantro)
- 1 cup Guacamole (Mashed avocado with lime juice)
- 1/2 cup Sour Cream (Or Greek yogurt)
- to taste Optional Toppings (Crumbled cheese, lime wedges, tortilla chips)
Directions:
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper until evenly coated.
- Spread the sweet potatoes on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes or until tender and slightly caramelized.
- While the sweet potatoes are roasting, cook the ground beef in a skillet over medium heat until browned. Drain excess fat if necessary.
- Add taco seasoning to the meat and stir well. Cook according to package instructions or your homemade seasoning recipe.
- Once everything is cooked, assemble the taco bowls by placing a scoop of roasted sweet potatoes at the bottom.
- Top with the seasoned meat, pico de gallo, and guacamole.
- Finish with sour cream and any optional toppings you like.
How to serve Sweet Potato Taco Bowl
Serve the Sweet Potato Taco Bowl warm, right from the kitchen. This is a great dish for family dinners, and you can let everyone build their own bowl. Offer a variety of toppings and allow guests to mix and match as per their liking.
How to store Sweet Potato Taco Bowl
To store leftovers, let the sweet potato taco bowl cool down to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to three days. Reheat in the microwave before enjoying again.
Tips to make Sweet Potato Taco Bowl
- For a spicier kick, add jalapeños or your favorite hot sauce to the pico de gallo.
- If you want to add more veggies, toss in black beans, corn, or bell peppers alongside the sweet potatoes.
- Consider using leftover roasted sweet potatoes to save time during your meal prep.
Variation
You can easily make a vegetarian version of this dish by swapping the ground meat for black beans or lentils. You can also use quinoa instead of sweet potatoes for a lighter bowl.
FAQs
Q: Can I use other proteins instead of ground beef?
A: Yes, you can use ground turkey, chicken, or black beans for a vegetarian option.
Q: Can I make the sweet potatoes ahead of time?
A: Absolutely! You can roast the sweet potatoes ahead of time and store them in the fridge. Just heat them up before serving.
Q: Is this recipe gluten-free?
A: Yes, as long as you use gluten-free taco seasoning, the Sweet Potato Taco Bowl is gluten-free.
Sweet Potato Taco Bowl
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Vegetarian option available
Description
A delightful and nutritious taco bowl featuring roasted sweet potatoes, seasoned meat, and fresh toppings.
Ingredients
- 4 cups Sweet Potatoes (Cubed)
- 2 tablespoons Olive Oil (Or avocado oil)
- 1 teaspoon Smoked Paprika (Or regular paprika)
- Salt to taste
- Pepper to taste
- 1 pound Ground Beef (Or turkey, chicken, or black beans)
- 2 tablespoons Taco Seasoning (Homemade or store-bought)
- 1 cup Pico de Gallo (Diced tomatoes, onion, cilantro)
- 1 cup Guacamole (Mashed avocado with lime juice)
- 1/2 cup Sour Cream (Or Greek yogurt)
- Optional Toppings (Crumbled cheese, lime wedges, tortilla chips)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper until evenly coated.
- Spread the sweet potatoes on a baking sheet in a single layer and roast for about 25-30 minutes or until tender and slightly caramelized.
- While the sweet potatoes are roasting, cook the ground beef in a skillet over medium heat until browned. Drain excess fat if necessary.
- Add taco seasoning to the meat and stir well. Cook according to package instructions or your homemade seasoning recipe.
- Once everything is cooked, assemble the taco bowls by placing a scoop of roasted sweet potatoes at the bottom.
- Top with the seasoned meat, pico de gallo, and guacamole.
- Finish with sour cream and any optional toppings you like.
Notes
For extra spice, add jalapeños or hot sauce to the pico de gallo. Store leftovers in an airtight container in the refrigerator for up to three days.
- 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: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 70mg
