Description
A simple and delicious taco bowl featuring roasted sweet potatoes, seasoned ground beef, and fresh toppings.
Ingredients
Scale
- 1 large sweet potato, peeled and cubed into ½-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- ½ pound ground beef
- 1 tablespoon taco seasoning
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tablespoons sour cream
Instructions
- Step: Preheat your oven to 400°F (200°C). Place peeled and cubed sweet potato in a bowl, drizzle with olive oil, smoked paprika, salt, and pepper. Toss to coat evenly.
- Step: Spread seasoned sweet potato cubes in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
- Step: While sweet potatoes roast, heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned. Drain excess grease.
- Step: Sprinkle taco seasoning over the browned beef and stir to coat. Cook for an additional 1-2 minutes until fragrant.
- Step: Assemble the bowls by placing a portion of roasted sweet potatoes at the bottom of each bowl.
- Step: Top the sweet potatoes with the seasoned ground beef mixture.
- Step: Add pico de gallo, guacamole, and sour cream to each bowl. Serve immediately.
Notes
Feel free to customize your taco bowls with additional toppings like shredded lettuce, corn, black beans, or a squeeze of lime juice. You can also swap the beef for cooked lentils or ground turkey.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting, Sautéing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 75 mg
Keywords: taco bowl, sweet potato, healthy dinner, gluten-free, quick meal