Sweet Potato Taco Bowl (Print-Friendly Version)
Smoky sweet potatoes, ground beef, and classic toppings combine in a vibrant, flavor-packed bowl.
# What You’ll Need to Make This:
→ Roasted Sweet Potato
01 -
1 large sweet potato, peeled and diced into cubes
02 -
1 tablespoon olive oil
03 -
1 teaspoon smoked paprika
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
→ Seasoned Beef
06 -
225 grams ground beef (or turkey or cooked lentils as alternative)
07 -
1 tablespoon taco seasoning
08 -
2 tablespoons water
→ Toppings
09 -
120 millilitres pico de gallo
10 -
60 millilitres guacamole
11 -
2 tablespoons sour cream (or dairy-free alternative)
# How to Prepare:
01 -
Preheat oven to 220°C. In a bowl, toss cubed sweet potatoes with olive oil, smoked paprika, salt, and black pepper. Arrange in a single layer on a baking sheet. Roast for 15 minutes, turn cubes, and continue roasting for another 10 to 15 minutes until golden and tender.
02 -
Heat a non-stick skillet over medium heat and add ground beef. Cook, stirring to break apart, until no longer pink and cooked through. Sprinkle in taco seasoning and pour in water. Simmer for 2 to 3 minutes until the sauce has thickened slightly.
03 -
Divide roasted sweet potatoes among serving bowls. Top with seasoned beef, spoon over pico de gallo, guacamole, and a dollop of sour cream. Garnish with fresh cilantro, lime wedges, or crumbled cheese if desired.
# Extra Tips:
01 -
Swap in lentils and dairy-free toppings for a vegan version.
02 -
Add tortilla chips for extra crunch or serve over rice or leafy greens for variety.