Sweet Potato Taco Bowls
A warm, filling bowl featuring roasted sweet potatoes, seasoned beef (or plant-based option), and fresh toppings, perfect for meal prep or weeknight meals.
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!
Notes
To enhance caramelization, make sure to cut the sweet potatoes into even cubes. Toast taco seasoning in the pan for a minute to bring out the flavor. Serve with lime wedges and hot sauce for extra zest.
