Description
Healthy and hearty Sweet Potato Taco Bowls made with roasted sweet potatoes, seasoned beef, pico de gallo, and guacamole. Perfect for gluten-free or vegetarian dinners.
Ingredients
1 large sweet potato, peeled + cubed
1 tbsp olive oil
1 tsp smoked paprika
Salt & pepper to taste
½ lb ground beef (or turkey/lentils)
1 tbsp taco seasoning (or homemade)
½ cup pico de gallo
¼ cup guacamole
2 tbsp sour cream (or dairy-free alt.)
Instructions
1. Preheat oven to 425°F (220°C). Toss sweet potato with oil, paprika, salt, and pepper. Spread on a sheet pan. Roast for 15 mins, flip, and roast another 10–15 mins.
2. In a skillet, brown beef over medium heat. Add taco seasoning + 2 tbsp water. Simmer 2–3 mins.
3. Divide sweet potatoes into bowls. Top with beef, pico, guac, and sour cream. Garnish with cilantro or lime wedges.
Notes
Use lentils or tofu for a vegetarian version. Prep ahead for easy weekday meals.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Roasting + Skillet
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg
Keywords: Sweet Potato Taco Bowls, healthy taco bowl, gluten free dinner, vegetarian option