Sweet Potato Taco Bowl
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.