Sweet Potato Taco Bowl (Print-Friendly Recipe)
Roasted sweet potatoes and spiced beef combine with fresh toppings in a vibrant, hearty bowl.
# Ingredients List:
→ Vegetables
01 -
1 large sweet potato, peeled and cubed (approx. 180g)
→ Oils & Spices
02 -
1 tablespoon olive oil
03 -
1 teaspoon smoked paprika
04 -
Salt and pepper to taste
→ Protein
05 -
0.5 pound (227g) ground beef
06 -
1 tablespoon taco seasoning
→ Toppings
07 -
120 milliliters pico de gallo
08 -
60 milliliters guacamole
09 -
30 milliliters sour cream or dairy-free alternative
# How to Make It:
01 -
Preheat oven to 425°F (220°C). Toss cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Arrange in a single layer on a baking sheet. Roast for 15 minutes, flip, and continue roasting an additional 10 to 15 minutes until golden and tender.
02 -
Warm a skillet over medium heat. Brown the ground beef fully, breaking it apart. Stir in taco seasoning and 30 milliliters water. Simmer for 2 to 3 minutes until sauce thickens and coats the meat.
03 -
Distribute roasted sweet potatoes evenly into serving bowls. Top with cooked beef, pico de gallo, guacamole, and sour cream. Garnish optionally with cilantro, lime wedges, or crumbled cheese as preferred.
# Extra Information:
01 -
For a crunchy texture, add tortilla chips. Substitute rice or greens to vary the bowl base. For a vegan option, replace beef with lentils and sour cream with cashew cream.