Description
A cozy, colorful bowl filled with roasted sweet potatoes, seasoned ground meat, fresh pico de gallo, creamy guacamole, and sour cream, perfect for busy weeknights or casual gatherings.
Ingredients
- 4 cups Sweet Potatoes (Cubed)
- 2 tablespoons Olive Oil (Or avocado oil)
- 1 teaspoon Smoked Paprika (Or regular paprika)
- to taste Salt
- to taste Pepper
- 1 pound Ground Beef (Or turkey, chicken, or black beans)
- 2 tablespoons Taco Seasoning (Homemade or store-bought)
- 1 cup Pico de Gallo (Diced tomatoes, onion, cilantro)
- 1 cup Guacamole (Mashed avocado with lime juice)
- 1/2 cup Sour Cream (Or Greek yogurt)
- to taste Optional Toppings (Crumbled cheese, lime wedges, tortilla chips)
Instructions
- Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper on a rimmed baking sheet. Spread in a single layer.
- Roast the sweet potatoes for 20–25 minutes, turning once, until edges are browned and potatoes are tender.
- While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and break it up with a spatula. Cook until browned, about 6–8 minutes. Drain excess fat if desired.
- Sprinkle the taco seasoning over the cooked meat with a splash of water (about 2 tablespoons). Stir and simmer 1–2 minutes until the seasoning coats the meat. Taste and adjust salt.
- Prepare pico de gallo and guacamole (or use store-bought). Stir lime juice into guacamole to keep it bright and prevent browning.
- Build bowls: start with a base of roasted sweet potatoes, add a scoop of seasoned meat, spoon on pico and guacamole, and finish with dollops of sour cream. Add optional toppings such as crumbled cheese, lime wedges, and crushed tortilla chips for texture.
Notes
If you prefer less oil, roast sweet potatoes on parchment to avoid sticking. For a vegetarian version, replace the ground meat with cooked black beans or crumbled tempeh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican