Description
This Sweet Potato Taco Bowl is a vibrant explosion of flavors and textures that transforms your favorite tacos into a wholesome bowl experience. Packed with nutrient-rich ingredients, it’s the perfect balance between healthy eating and comfort food.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced into ¾-inch cubes
- 2 tablespoons olive oil
- 1–2 tablespoons taco seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound lean ground beef
- 2 tablespoons taco seasoning (for beef)
- 2–3 tablespoons water or non-alcohol beef broth
- 1 cup brown rice
- 1 (15-ounce) can black beans, rinsed
- Avocado, sliced or diced
- Salsa
- Corn (fresh, frozen, or canned)
- Red onion, finely diced
- Cilantro, chopped
- Sour cream or plain Greek yogurt
- Lime wedges
Instructions
- Step: Preheat your oven to 400°F (200°C).
- Step: Peel and dice 2 medium sweet potatoes into ¾-inch cubes.
- Step: In a large bowl, toss the sweet potato cubes with 2 tablespoons of olive oil, 1-2 tablespoons of taco seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper until evenly coated.
- Step: Spread the seasoned sweet potatoes in a single layer on a large baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.
- Step: While the sweet potatoes roast, heat a large skillet over medium-high heat, add 1 pound of lean ground beef, and cook until browned, breaking it up with a spoon.
- Step: Drain any excess fat from the skillet.
- Step: Stir in 2 tablespoons of taco seasoning and 2-3 tablespoons of water or non-alcohol beef broth, then cook for another 2-3 minutes until the liquid is mostly absorbed.
- Step: Cook 1 cup of brown rice according to package instructions and fluff with a fork.
- Step: Rinse the 15-ounce can of black beans thoroughly under cold water.
- Step: Assemble bowls by layering brown rice, roasted sweet potatoes, ground beef, and black beans.
- Step: Top with avocado, salsa, corn, red onion, a dollop of sour cream or Greek yogurt, and fresh cilantro.
- Step: Serve immediately with a fresh lime wedge.
Notes
Ensure you don’t overcrowd the baking sheet to allow the sweet potatoes to roast properly rather than steaming. Fresh lime juice is essential for brightening the final flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 15 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: sweet potato taco bowl, healthy dinner, mexican inspired, beef bowl, meal prep