Description
A comforting taco bowl filled with roasted sweet potatoes, seasoned meat, fresh pico, guacamole, and sour cream, perfect for weeknights and meal prep.
Ingredients
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- ½ lb ground beef (or turkey/lentils)
- 1 tbsp taco seasoning
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
Instructions
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment for easier cleanup.
- Toss the cubed sweet potato with olive oil, smoked paprika, and a pinch of salt and pepper. Spread in a single layer on the sheet pan.
- Roast for 15 minutes, then flip the cubes. Roast another 10-15 minutes until golden and tender.
- Meanwhile, heat a skillet over medium. Cook ground beef until no pink remains. Stir in taco seasoning and 2 tbsp of water; simmer for 2-3 minutes.
- Divide roasted sweet potatoes among bowls and top with seasoned beef, pico de gallo, guacamole, and sour cream. Garnish as desired.
Notes
Cut sweet potatoes into even 1/2–3/4″ cubes for uniform roasting. For vegetarian options, use lentils or crumbled tofu. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican