Sweet, smoky, creamy, crunchy this sweet potato taco bowl checks every box. It’s the kind of cozy, colorful dinner that makes your whole kitchen smell like a Tex-Mex dream. Roasted sweet potatoes, spicy beef, cool guac… it’s a hug in a bowl, and I know you’re gonna love it.
Table of Contents
Why You’ll Love This Sweet Potato Taco Bowl
It’s got the vibes of a taco night with half the effort
It’s flexible: use beef, beans, turkey, tofu whatever’s chillin’ in your fridge
It’s naturally gluten-free and easy to make dairy-free or vegan
It comes together fast but feels like you tried real hard
And it’s just downright delicious. Like, spoon-licking, plate-scraping good.
Ingredients You’ll Need
2 medium sweet potatoes, peeled and cubed
2 tbsp olive oil
1 tsp smoked paprika
Salt and black pepper to taste
1 lb ground beef (or turkey, or even lentils)
2 tbsp taco seasoning
1/3 cup water
1/2 cup cooked rice (totally optional)
1/2 cup guacamole
1/2 cup pico de gallo
Sour cream or dairy-free yogurt
Fresh cilantro, lime wedges, shredded cheese (optional but fab)
How to Make a Sweet Potato Taco Bowl
Step 1 Roast the Sweet Potatoes
Toss those sweet potato cubes in olive oil, paprika, salt, and pepper. Spread ’em out on a baking sheet (don’t let them crowd give them breathing room!). Roast at 425°F for 25 30 minutes, flipping halfway, until golden and a little crisp around the edges.
Step 2 Cook the Beef
While the potatoes do their thing, brown the beef in a hot skillet. Once it’s cooked through, sprinkle in taco seasoning and splash in the water. Simmer it a couple minutes so all that flavor hugs every bite.
Step 3 Assemble Your Bowl
Grab your favorite bowl (the deep cozy one). If you’re using rice, scoop that in first. Then pile on the roasted sweet potatoes and taco beef. Top with guac, pico, and a dollop of sour cream. Finish with fresh cilantro and a little lime juice for that zing.
Add-Ons and Variations
Use black beans instead of beef for a vegetarian vibe
Swap in roasted cauliflower or butternut squash
Top with queso fresco, shredded cheddar, or nutritional yeast
Add roasted corn, jalapeños, or pickled onions for crunch
Try a breakfast twist: top with a fried egg and a sprinkle of chorizo
Helpful Tips for Bowl Success
Cut your sweet potatoes evenly so they roast evenly
Make sure the oven is hot and the pan isn’t crowded = crispy cubes
Warm your bowls before serving yes, it makes a difference
Double the sweet potatoes for future meals (they’re great on salads!)
Looking for a fall-inspired spin? These cranberry apple twice-baked sweet potatoes are loaded with flavor and crunch
FAQ: Your Sweet Potato Taco Bowl Questions Answered
Can I make this vegan?
Yep! Swap the beef for lentils or black beans, skip the dairy or use cashew cream, and boom you’ve got yourself a plant-powered bowl of joy
How do I keep sweet potatoes from turning mushy?
Roast them in a single layer with space between. Overcrowding traps steam, and steam = mush. Flip halfway and use high heat for those crispy edges
What if I don’t have taco seasoning?
Easy fix! Mix chili powder, cumin, garlic powder, onion powder, oregano, and a tiny pinch of cayenne. Shake, sprinkle, and spice it up
Try serving it alongside this creamy chicken enchilada soup for the ultimate comfort combo
Final Bite: This Bowl is a Keeper!
Honestly, once you try this sweet potato taco bowl, it’ll be a regular on your table. It’s cozy without being heavy, spicy without being too much, and endlessly buildable. Perfect for meal prep, family dinner, or a solo night in with your favorite show
For a fun twist, pair it with these honey feta sweet potato rounds at your next gathering
Follow us on Pinterest for more cozy ideas, or join the fun on Facebook!
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Sweet Potato Taco Bowl
- Total Time: 40 minutes
- Yield: 4 bowls 1x
Description
Sweet, smoky, creamy, crunchy—this sweet potato taco bowl checks every box. It’s the kind of cozy, colorful dinner that makes your whole kitchen smell like a Tex-Mex dream. Roasted sweet potatoes, spicy beef, cool guac… it’s a hug in a bowl, and I know you’re gonna love it.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 1 lb ground beef (or turkey or lentils)
- 2 tbsp taco seasoning
- 1/3 cup water
- 1/2 cup cooked rice (optional)
- 1/2 cup guacamole
- 1/2 cup pico de gallo
- Sour cream or dairy-free yogurt
- Fresh cilantro, lime wedges, shredded cheese (optional)
Instructions
- Preheat oven to 425°F. Toss sweet potatoes with olive oil, paprika, salt, and pepper. Spread on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway.
- While potatoes roast, cook ground beef in a skillet over medium heat until browned. Stir in taco seasoning and water. Simmer until well combined.
- To assemble, add rice to the bottom of your bowl (if using), then layer in roasted sweet potatoes and taco beef.
- Top with guacamole, pico de gallo, and a dollop of sour cream. Garnish with cilantro, lime juice, and shredded cheese if desired.
Notes
For a vegan version, swap beef for black beans and use dairy-free toppings. Roast sweet potatoes in a single layer for max crispiness. Want a twist? Try adding corn, pickled onions, or a fried egg.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg