why make this recipe
This recipe gives you a warm, filling bowl with sweet potatoes and taco flavors. It is easy to make and full of color. If you like sweet potato sides, try a different twist like roasted sweet potato rounds with honey and feta for more ideas.
introduction
Sweet Potato Taco Bowls mix roasted sweet potatoes, seasoned beef (or a plant-based option), and fresh toppings. The bowls are simple, fast, and tasty. They work for a weeknight meal or meal prep. For a cozy sweet potato side, see this cinnamon butter baked sweet potato idea.
how to make Sweet Potato Taco Bowls
Make the sweet potatoes first so they get soft and a little sweet. Cook the beef or vegan meat with taco seasoning for a quick, spicy topping. Put the roasted sweet potatoes in bowls and add pico de gallo, guacamole, and sour cream. For another roast method and plating idea, check roasted sweet potato rounds with honey feta.
Ingredients :
- 2 large sweet potatoes, cubed
- 1 lb ground beef (or plant-based alternative for vegan option)
- 1 tablespoon taco seasoning
- 1 cup pico de gallo
- 1/2 cup guacamole
- 1/2 cup sour cream (or dairy-free alternative for vegan option)
- Olive oil
- Salt and pepper
- Fresh cilantro (optional, for garnish)
You can add other root vegetables or swaps for variety. See ideas from a root vegetable dish like root vegetable gratin with sweet potatoes, parsnips and beets.
Directions :
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
- In a skillet over medium heat, add the ground beef, cook until browned, then stir in the taco seasoning and a splash of water. Cook for another 5 minutes.
- In serving bowls, layer the roasted sweet potatoes, seasoned beef, pico de gallo, guacamole, and sour cream.
- Garnish with fresh cilantro if desired. Serve warm and enjoy your flavorful taco bowls!
how to serve Sweet Potato Taco Bowls
Serve the bowls warm. Add extra lime wedges on the side for a bright finish. Offer hot sauce for those who like more heat. You can serve over greens or rice for a different base.
how to store Sweet Potato Taco Bowls
Cool the roasted sweet potatoes and beef before storing. Put toppings like guacamole and sour cream in separate containers. Store in the fridge for up to 3-4 days. Reheat the potato and beef in a pan or microwave until hot, then add fresh toppings.
tips to make Sweet Potato Taco Bowls
- Cut the sweet potatoes in even cubes so they cook the same.
- Use olive oil and a pinch of salt to help them caramelize.
- Toast the taco seasoning in the pan for a minute to bring out flavor.
- For a new flavor twist, try a maple-style side for pairing ideas like southern maple sweet potato casserole.
variation (if any)
- Make it vegan: use plant-based ground meat and dairy-free sour cream.
- Add black beans or corn for more protein and fiber.
- Swap ground beef for shredded chicken or turkey.
- Add a creamy cilantro-lime sauce or a squeeze of lime for extra tang.
FAQs
Q: Can I make this recipe ahead?
A: Yes. Roast the sweet potatoes and cook the beef. Store separately and assemble when ready.
Q: How do I keep guacamole from browning?
A: Put guacamole in an airtight container and press plastic wrap directly on the surface, or add lime juice to slow browning.
Q: Can I freeze the cooked sweet potatoes?
A: Yes. Cool and freeze in a freezer-safe bag for up to 2 months. Thaw and reheat before serving.
Q: Is there a low-carb option?
A: Use more greens or cauliflower rice instead of extra sweet potatoes.
Q: Can I bake everything on one sheet?
A: You can roast sweet potatoes and some veggies on one sheet, but cook the meat separately for best texture.
Conclusion
For a similar bowl idea with a fresh twist, see Sweet Potato Taco Bowl – My Kitchen Love.
If you want another recipe for sweet potato bowls, try Sweet Potato Bowl – Chelsea’s Messy Apron.
For a viral high-protein take on this type of bowl, check Viral High-Protein Beef Taco Bowls with Sweet Potato recipe.
If you prefer a creamy sauce idea with the bowl, read Sweet Potato Taco Bowls with Creamy Cilantro Lime Sauce – The Balanced Nutritionist.
For nutrition-focused tips and a simple version, see Sweet Potato Taco Bowls – Nutrition to Fit.
Sweet Potato Taco Bowls
Ingredients
For the sweet potato base
- 2 large sweet potatoes, cubed
- 1 lb ground beef or plant-based alternative For a vegan option
- 1 tablespoon taco seasoning
- 1 cup pico de gallo
- ½ cup guacamole or dairy-free alternative for vegan option
- ½ cup sour cream or dairy-free alternative for vegan option
- Olive oil
- Salt and pepper
- Fresh cilantro optional, for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet.
- Roast the sweet potatoes for 25-30 minutes until tender and slightly caramelized.
Cooking
- In a skillet over medium heat, add the ground beef, cooking until browned.
- Stir in the taco seasoning and a splash of water, cooking for another 5 minutes.
Assembly
- In serving bowls, layer the roasted sweet potatoes, seasoned beef, pico de gallo, guacamole, and sour cream.
- Garnish with fresh cilantro if desired. Serve warm and enjoy your flavorful taco bowls!