Description: Packed with bold flavors + a perfect dinner win 🥇 This vibrant Sweet Potato Taco Bowl recipe combines the heartiness of seasoned ground beef with the sweetness of roasted sweet potatoes, all topped with fresh guacamole, pico de gallo, and a dollop of sour cream. It’s a delicious and nutritious meal that’s both easy to prepare and satisfying to eat. Perfect for a weeknight dinner or a fun weekend gathering.
Ingredients:
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 pound ground beef
- 2 tablespoons taco seasoning (store-bought or homemade)
- ¼ cup water (or beef broth)
- 1 ripe avocado
- 1 lime, juiced
- 1 tablespoon chopped fresh cilantro, plus more for garnish
- 1 small tomato, diced
- ¼ cup red onion, finely chopped
- 1 jalapeño, minced (optional, for extra heat)
- Salt and freshly ground black pepper to taste
- ¼ cup sour cream or plain Greek yogurt, for topping
- Optional toppings: shredded cheese (cheddar, Monterey Jack, or a Mexican blend), hot sauce, black beans, corn, chopped lettuce or cabbage
- Optional base: Cooked rice or quinoa
Preparation:
This recipe involves a few key steps that can be done simultaneously to save time. We’ll start with roasting the sweet potatoes, then move on to browning the beef and preparing the fresh toppings. All components can be customized to your personal preferences, so feel free to adjust the seasonings and toppings accordingly.
Instructions:
Step 1: Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). In a medium bowl, toss the diced sweet potatoes with olive oil and smoked paprika. Season with salt and pepper to taste. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. This prevents sticking and makes for easy cleanup. Roast in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized, flipping halfway through to ensure even cooking. The edges should be slightly crispy.
Step 2: Brown the Beef: While the sweet potatoes are roasting, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon or spatula, until it’s no longer pink. Drain off any excess grease. Reduce the heat to medium and stir in the taco seasoning and water (or beef broth). Simmer for about 5-7 minutes, stirring occasionally, until the liquid has reduced and the beef is well-coated with the taco seasoning. Taste and adjust seasonings as needed.
Step 3: Whip Up the Guac: While the beef simmers, prepare the guacamole. In a medium bowl, mash the avocado with a fork until it reaches your desired consistency. Add the lime juice and cilantro. Season with salt and pepper to taste. For a chunkier guacamole, leave some larger pieces of avocado. For a smoother guacamole, mash it more thoroughly. If you’re not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to prevent browning.
Step 4: Make the Pico de Gallo: In a small bowl, combine the diced tomatoes, chopped red onion, minced jalapeño (if using), and cilantro. Season with salt and pepper to taste. Stir well to combine. If you have time, let the pico de gallo sit for about 10-15 minutes to allow the flavors to meld together.
Step 5: Assemble the Bowl: Now for the fun part! In individual bowls, layer the roasted sweet potatoes, taco beef, guacamole, and pico de gallo. Top with a dollop of sour cream or Greek yogurt. Add any additional toppings you desire, such as shredded cheese, hot sauce, black beans, or corn. Garnish with extra cilantro, if desired.
Why You Will Love This Recipe
This Sweet Potato Taco Bowl recipe is a winner for several reasons:
- Flavorful and Satisfying: The combination of sweet, savory, and spicy flavors is incredibly delicious. The sweet potatoes provide a natural sweetness that complements the savory taco beef, while the guacamole and pico de gallo add freshness and vibrancy.
- Healthy and Nutritious: Sweet potatoes are packed with vitamins and fiber, while the ground beef provides protein. Avocado is a source of healthy fats, and the fresh vegetables add essential nutrients.
- Easy to Customize: This recipe is highly adaptable to your personal preferences. You can adjust the spice level, swap out the ground beef for another protein, and add or subtract toppings as desired.
- Quick and Convenient: With a relatively short prep and cook time, this recipe is perfect for busy weeknights. Plus, it’s easy to double or triple the recipe to feed a crowd.
- Meal Prep Friendly: The components of this taco bowl can be prepared in advance and stored separately. Simply assemble the bowls when you’re ready to eat.
COOKING Rating
- Ease of Preparation: Easy
- Taste: Excellent
- Nutritional Value: High
- Customization: Highly Customizable
Serving Suggestions:
- Serve as a complete meal for lunch or dinner.
- Offer a variety of toppings so that everyone can customize their own bowl.
- Serve with a side of tortilla chips for scooping up the toppings.
- Serve over a bed of cooked rice or quinoa for a more substantial meal.
- Pair with a refreshing beverage, such as a margarita, iced tea, or lemonade.
Tips:
- To save time, you can use pre-cooked taco meat or roasted sweet potatoes.
- If you don’t have smoked paprika, you can substitute regular paprika or chili powder.
- For a vegetarian option, replace the ground beef with black beans, lentils, or crumbled tofu.
- To prevent the sweet potatoes from sticking to the baking sheet, line it with parchment paper or aluminum foil.
- If you want to add more heat, use a spicier taco seasoning or add a pinch of cayenne pepper to the ground beef.
- Make sure to use ripe avocados for the guacamole. They should yield to gentle pressure.
- Store leftover taco bowl components in separate containers in the refrigerator for up to 3 days.
- For a creamier guacamole, add a dollop of sour cream or Greek yogurt.
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Nutritional Information: (Approximate values per serving)
- Calories: Approximately 520-580 (depending on toppings)
- Protein: Approximately 28-32g
- Fat: Approximately 30-35g (depending on toppings)
- Carbohydrates: Approximately 45-50g (depending on toppings)
- Sodium: Approximately 600-800mg (depending on taco seasoning used)
Conclusion
The Sweet Potato Taco Bowl is a delightful and versatile recipe that’s sure to become a family favorite. Its vibrant flavors, healthy ingredients, and ease of preparation make it a perfect choice for any occasion. Whether you’re looking for a quick weeknight dinner or a fun and interactive meal for a crowd, this taco bowl is a winner. So, gather your ingredients, fire up the oven, and get ready to enjoy a bowl full of deliciousness!
Frequently Asked Questions:
Q1: Can I use ground turkey or chicken instead of ground beef? A: Absolutely! Ground turkey or chicken are great substitutes for ground beef in this recipe. Just make sure to adjust the cooking time accordingly.
Q2: What if I don’t have smoked paprika? A: If you don’t have smoked paprika, you can use regular paprika or chili powder instead. However, smoked paprika adds a unique smoky flavor that enhances the overall taste of the dish.
Q3: Can I make this recipe ahead of time? A: Yes, you can definitely make this recipe ahead of time. The roasted sweet potatoes, taco meat, guacamole, and pico de gallo can all be prepared in advance and stored separately in the refrigerator. Assemble the bowls just before serving.
Q4: How can I make this recipe spicier? A: If you want to add more heat to this recipe, you can use a spicier taco seasoning, add a pinch of cayenne pepper to the ground beef, or include more jalapeño in the pico de gallo. You can also top the bowls with hot sauce.
Q5: Can I freeze the leftovers? A: While you can freeze the taco meat, it’s not recommended to freeze the guacamole or pico de gallo, as they may become watery and lose their texture. The roasted sweet potatoes can be frozen, but their texture may change slightly upon thawing.
