Description
A comforting and versatile taco bowl featuring roasted sweet potatoes, seasoned protein, and fresh toppings, perfect for busy weeknights.
Ingredients
Scale
- 1 large sweet potato, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- ½ pound ground beef (or turkey/lentils for a vegetarian option)
- 1 tablespoon taco seasoning
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tablespoons sour cream (or a dairy-free alternative)
Instructions
- Preheat your oven to 425°F (220°C). Toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper. Spread them in a single layer on a sheet pan and roast for 15 minutes. Then, flip them over and roast for another 10-15 minutes until golden and tender.
- In a skillet over medium heat, brown your choice of ground beef until fully cooked. Stir in the taco seasoning along with 2 tablespoons of water, simmering for 2-3 minutes until the mixture thickens.
- Divide the roasted sweet potatoes into bowls, add the seasoned beef, and top with pico de gallo, guacamole, and sour cream. Garnish as desired.
Notes
For a vegetarian option, substitute the protein with lentils. Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 50mg
Keywords: taco bowls, sweet potato, easy dinner, vegetarian, meal prep