Description
A vibrant and fulfilling bowl that combines roasted sweet potatoes, seasoned protein, and fresh toppings, perfect for busy weeknights or weekend gatherings.
Ingredients
Scale
- 1 large sweet potato, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt & pepper to taste
- ½ pound ground beef (or substitute with ground turkey or lentils)
- 1 tablespoon taco seasoning (store-bought or homemade)
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tablespoons sour cream (or 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 on a baking sheet in a single layer. Roast for 15 minutes, flip them over, and roast for an additional 10-15 minutes until they’re golden and tender.
- While the sweet potatoes are roasting, heat a skillet over medium heat. Add the ground beef (or chosen protein) and cook until browned. Once fully cooked, mix in the taco seasoning and 2 tablespoons of water. Let everything simmer for 2-3 minutes until the mixture thickens.
- Divide the roasted sweet potatoes among bowls. Top each with the seasoned beef, pico de gallo, guacamole, and sour cream. Garnish with cilantro, lime wedges, or crumbled cheese if desired.
Notes
This dish can be kept in the fridge for up to 3 days. Store components separately to maintain freshness. Consider doubling the recipe for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 40mg
Keywords: sweet potato, taco bowl, healthy dinner, vegetarian, easy recipe