Description
A hearty and colorful twist on traditional tacos with roasted sweet potatoes, seasoned beef, and fresh toppings.
Ingredients
Scale
- 4 cups sweet potatoes, cubed (about 2 medium; leave skin on for texture)
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon smoked paprika (or regular paprika)
- Salt, to taste
- Pepper, to taste
- 1 pound ground beef (or turkey, chicken, or black beans for vegetarian)
- 2 tablespoons taco seasoning (store-bought or homemade)
- 1 cup pico de gallo (diced tomatoes, onion, cilantro)
- 1 cup guacamole (mashed avocado with lime juice)
- 1/2 cup sour cream (or Greek yogurt)
- Optional toppings to taste: crumbled cheese (cotija or cheddar), lime wedges, tortilla chips
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
- Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper in a bowl until evenly coated. Spread in a single layer on the baking sheet.
- Roast for 20–25 minutes, tossing once halfway, until the edges are browned and potatoes are tender.
- While potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and break it up with a spatula. Cook until browned, about 6–8 minutes. Drain excess fat if needed.
- Stir in the taco seasoning and 2–3 tablespoons water. Simmer 1–2 minutes so the spices coat the meat. Taste and adjust salt.
- Prepare pico de gallo if using fresh: combine diced tomatoes, finely chopped onion, chopped cilantro, a squeeze of lime, and a pinch of salt.
- Mash avocados with a squeeze of lime and a pinch of salt to make guacamole, or scoop store-bought.
- Assemble bowls: start with a base of roasted sweet potatoes, add seasoned beef, spoon on pico and guacamole, and finish with a dollop of sour cream and any optional toppings like cheese or tortilla chips. Serve with lime wedges.
Notes
For a creamier bowl, swap half the olive oil for a tablespoon of melted butter when roasting. For a dairy-free version, use coconut yogurt or skip the sour cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg
Keywords: sweet potato, taco bowl, healthy dinner, hearty meal, family-friendly, gluten-free