Description
These Sweet Potato Taco Bowls are everything you want in a weeknight meal — easy, vibrant, and packed with flavor. Imagine caramelized roasted sweet potatoes layered with seasoned beef, zesty pico de gallo, creamy guacamole, and a cool dollop of sour cream. It’s the perfect mix of sweet, spicy, and fresh — a wholesome dinner that feels like a celebration in every bite. Ready to feel like a kitchen rockstar? Let’s build your new go-to bowl!
Ingredients
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2 large sweet potatoes, peeled & cubed
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2 tbsp olive oil
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1 lb ground beef (or turkey/chicken)
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2 tbsp taco seasoning
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1 cup sour cream (or Greek yogurt)
Pico de Gallo:
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3 roma tomatoes, diced
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½ red onion, finely diced
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¼ cup cilantro, chopped
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1 jalapeño, minced (optional)
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Juice of 1 lime + salt
Guacamole:
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2 ripe avocados
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1 small lime, juiced
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1 tbsp red onion, minced
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2 tbsp cilantro, chopped
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Salt & pepper to taste
Instructions
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Roast the Sweet Potatoes:
Preheat oven to 425°F (220°C). Toss cubed sweet potatoes with olive oil, salt, and pepper. Roast 25–30 min, flipping halfway, until golden and crisp on the edges. -
Cook the Beef:
Brown ground beef in a skillet over medium heat (8–10 min). Drain excess fat, add taco seasoning + ¼ cup water, and simmer 2–3 min. -
Make the Pico:
Combine tomatoes, onion, cilantro, lime juice, and salt. Let rest 10–15 min for flavors to meld. -
Mash the Guacamole:
In a bowl, mash avocados with lime juice, onion, cilantro, salt, and pepper. -
Assemble the Bowls:
Layer sweet potatoes, taco beef, pico, guacamole, and sour cream. Garnish with extra lime and cilantro.
Notes
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Go veggie with black beans or tofu.
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Add smoky heat using chipotle peppers.
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Turn it breakfast-style: top with a fried egg and hot sauce.
Nutrition
- Calories: 480cal Per Serving
- Fat: 26g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 28g