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
- 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. Make sure not to overcrowd the pan; use two sheets if necessary for even roasting.
- Step: Roast for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and lightly caramelized at the edges.
- Step: While the sweet potatoes are roasting, heat a large skillet over medium-high heat.
- Step: Add 1 pound of lean ground beef and cook, breaking it up with a spoon, until it’s fully browned and no pink remains.
- 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. Cook for another 2-3 minutes, stirring frequently, until the liquid has mostly absorbed and the beef is well-seasoned. Remove from heat.
- Step: Cook 1 cup of brown rice (or your chosen grain) according to package instructions. Fluff with a fork when done.
- Step: Rinse one 15-ounce can of black beans thoroughly under cold water until the water runs clear.
- Step: Grab your favorite individual serving bowls.
- Step: Start with a generous base layer of cooked brown rice at the bottom of each bowl.
- Step: Next, arrange a portion of the roasted sweet potatoes on one side of the rice.
- Step: Add a scoop of the seasoned ground beef next to the sweet potatoes.
- Step: Spoon a serving of the rinsed black beans into the bowl.
- Step: Artfully arrange slices of avocado, a spoonful of salsa, a sprinkle of corn, and some finely diced red onion.
- Step: Finish with a dollop of sour cream or Greek yogurt and a sprinkle of fresh chopped cilantro.
- Step: Serve your Sweet Potato Taco Bowls immediately with a fresh lime wedge.
Notes
Don’t overcrowd the baking sheet when roasting sweet potatoes for crispy edges. Customize your spice level with additional cayenne or hot sauce. Fresh lime juice is essential for brightening 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, meal prep, ground beef