Description
A comforting Sweet Potato Taco Bowl that combines the sweetness of roasted sweet potatoes with savory meat or lentils, perfect for any day of the week.
Ingredients
Scale
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt & pepper to taste
- ½ lb ground beef (or turkey/lentils)
- 1 tbsp taco seasoning
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
- Garlic (optional)
- Onion (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the cubed sweet potato with olive oil, smoked paprika, salt, and pepper. Toss until well coated.
- Spread the sweet potatoes on a baking sheet and roast for 15 minutes.
- Flip the sweet potatoes and return to the oven for another 10 to 15 minutes until tender and crispy.
- While the potatoes roast, heat a skillet over medium heat and cook the ground beef or lentils until browned.
- Add garlic and onion (if using) for flavor.
- Sprinkle taco seasoning over the cooked meat and add 2 tbsp of water. Stir and simmer for about 5 minutes.
- Assemble your bowls by dividing the roasted sweet potatoes into bowls, topping them with the meat mixture, pico de gallo, guacamole, and sour cream.
- Serve immediately.
Notes
Feel free to customize with your favorite toppings or proteins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 40mg
Keywords: taco bowl, sweet potato, healthy dinner, customizable meal, comfort food