Description
A satisfying and nutritious dish that combines roasted sweet potatoes with seasoned meat or lentils, perfect for weeknight dinners.
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). In a bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them out in a single layer on a sheet pan. Roast for about 15 minutes, flip the potatoes, and roast for an additional 10–15 minutes until they’re golden and tender.
- In a skillet over medium heat, brown your ground beef until cooked through. If using lentils, sauté them for a few minutes until they are heated. Stir in the taco seasoning and 2 tablespoons of water. Let it simmer for 2–3 minutes until thickened.
- Divide the roasted sweet potatoes among bowls. Top with the seasoned meat or lentils, pico de gallo, guacamole, and sour cream. Garnish with fresh cilantro, lime wedges, or crumbled cheese if desired.
Notes
Feel free to customize with other roasted vegetables like zucchini or bell peppers, and add jalapeños or chipotle sauce for a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 50mg
Keywords: Sweet Potato, Taco Bowl, Healthy Dinner, Customizable Recipe