Why Make This Recipe
Sweet Potato Taco Bowl is a fantastic meal that combines nutritious ingredients with bold flavors. It’s an easy and delicious way to enjoy a filling dish that can be customized based on your preferences. Plus, sweet potatoes are packed with vitamins and minerals, making this bowl both healthy and satisfying.
How to Make Sweet Potato Taco Bowl
Ingredients:
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- ½ lb ground beef (or substitute with turkey or lentils)
- 1 tbsp taco seasoning (or homemade: see tip!)
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
Directions:
Roast Sweet Potatoes: Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread them out in a single layer on a baking sheet. Roast for 15 minutes, flip the potatoes, and roast for another 10 to 15 minutes until they are golden and tender.
Cook Beef: In a skillet, cook the ground beef over medium heat until it’s browned and cooked through. Once ready, mix in the taco seasoning and add 2 tablespoons of water. Let it simmer for 2 to 3 minutes until the mixture thickens.
Assemble: Divide the roasted sweet potatoes into bowls. Top each bowl with the cooked beef, pico de gallo, guacamole, and sour cream. Garnish with cilantro, lime wedges, or crumbled cheese if you like.
How to Serve Sweet Potato Taco Bowl
Sweet Potato Taco Bowl is perfect for lunch or dinner. You can serve it warm, straight from the oven, for a cozy meal. Consider adding your favorite toppings like fresh cilantro, jalapeños, or shredded cheese for extra flavor.
How to Store Sweet Potato Taco Bowl
To store leftovers, place the components in separate airtight containers. Keep the roasted sweet potatoes, cooked beef, pico de gallo, guacamole, and sour cream in the fridge. They can last for up to 3 to 4 days. When you’re ready to eat, reheat the sweet potatoes and beef in the microwave or on the stove.
Tips to Make Sweet Potato Taco Bowl
- Customize the Protein: You can easily swap the ground beef for turkey, chicken, or plant-based lentils based on your dietary needs.
- Make Homemade Taco Seasoning: For a fresher taste, you can mix your own taco seasoning using chili powder, cumin, garlic powder, and onion powder.
- Use Leftovers: This is a great recipe to use up leftover roasted sweet potatoes or cooked meat.
Variation
For a vegetarian version, simply replace the ground beef with lentils or black beans. You can add extra veggies like bell peppers or corn for more color and taste.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the sweet potatoes and cook the beef in advance. Store them separately in the fridge and assemble when you’re ready to eat.What can I use instead of sour cream?
You can use dairy-free yogurt, avocado, or even a simple drizzle of lime for a lighter touch.Can I freeze this dish?
While the components can be frozen, it’s best to store them separately. The sweet potatoes and beef can be frozen for up to 3 months. Just reheat them when you’re ready to enjoy this delicious meal!
Sweet Potato Taco Bowl
Equipment
- Baking sheet
- Small saucepan
- Mixing bowls
- Measuring spoons and cups
Ingredients
For the Sweet Potatoes
- 1 medium sweet potato peeled and diced
- 1 tbsp olive oil
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp salt
For the Black Beans
- 1 can black beans rinsed and drained
- 2 tbsp salsa
- 1 tbsp lime juice
For Serving
- 1 cup cooked rice or quinoa
- 1/2 medium avocado diced
- 1/2 cup cherry tomatoes halved
- 2 tbsp red onion finely diced
- 2 tbsp fresh cilantro chopped
Optional toppings
- 1 tbsp Greek yogurt or sour cream
- 1 tbsp shredded cheese
- 1 dash hot sauce
Instructions
Roast Sweet Potatoes
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, chili powder, cumin, and salt on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
Prepare Black Beans
- While sweet potatoes roast, combine rinsed black beans, salsa, and lime juice in a small saucepan. Heat over medium-low heat until warmed through, about 5-7 minutes. Alternatively, microwave for 1-2 minutes until warm.
Assemble Bowls
- Divide cooked rice or quinoa between two bowls. Top with roasted sweet potatoes and seasoned black beans. Garnish with diced avocado, cherry tomatoes, red onion, and fresh cilantro.
Serve
- Add optional toppings such as Greek yogurt, shredded cheese, or hot sauce if desired. Serve immediately and enjoy your delicious sweet potato taco bowls.