Kate Walton
Looking to switch up your taco night with a hearty and colorful twist? The Sweet Potato Taco Bowl is a vibrant, nutritious alternative to traditional taco fare. It’s the perfect combination of spicy, creamy, and crispy textures, all tucked into one bowl of comfort. Each bite delivers a flavor punch from seasoned ground beef, roasted sweet potatoes, and classic taco toppings, making it just as satisfying as it is good-for-you.
This bowl is more than just delicious—it’s a breeze to customize. Whether you’re feeding a hungry family, prepping for the week, or looking for a fun way to use up extra veggies, this recipe works for any situation. Pile it up with your favorite taco fixings like guacamole, pico de gallo, sour cream, and shredded cheese to create a meal that everyone can get excited about.
What Kind of Sweet Potatoes Should I Use?
Choose firm, medium to large orange-fleshed sweet potatoes for the best flavor and texture. These varieties, like Jewel or Garnet, roast beautifully and offer a natural sweetness that pairs well with spicy or smoky seasonings. Avoid overly soft or bruised potatoes as they may not hold up well when roasted.
Ingredients for the Sweet Potato Taco Bowl
Sweet Potatoes: Roasted with spices, they form the flavorful and filling base of this bowl.
Ground Beef: Seasoned with taco spices, it adds a rich and savory component.
Guacamole: Brings creaminess and a cool contrast to the warm ingredients.
Pico de Gallo: Adds brightness and freshness with its mix of tomatoes, onions, and cilantro.
Sour Cream: Provides a creamy, tangy finish that ties everything together.
Olive Oil & Seasonings: Essential for roasting the sweet potatoes and flavoring the beef.
Salt & Pepper: To bring out the flavor in all your bowl components.
How To Make the Sweet Potato Taco Bowl
Step 1: Roast the Sweet Potatoes
Peel and dice the sweet potatoes into bite-sized cubes. Toss them with olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 25-30 minutes, flipping halfway through until golden and tender.
Step 2: Cook the Ground Beef
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add taco seasoning (store-bought or homemade) and a splash of water. Stir well and simmer until the beef is evenly coated and flavorful.
Step 3: Prepare the Toppings
While the beef simmers and potatoes roast, prep the guacamole by mashing ripe avocados with lime juice, salt, and chopped cilantro. Mix together diced tomato, onion, cilantro, and a squeeze of lime for pico de gallo. Have sour cream ready.
Step 4: Assemble Your Bowl
Start with a base of roasted sweet potatoes. Add a generous scoop of seasoned beef. Layer on guacamole, pico de gallo, and a dollop of sour cream. Optional additions include shredded cheese, sliced jalapeños, or chopped lettuce.
How to Serve and Store This Sweet Potato Taco Bowl
Serve the Sweet Potato Taco Bowl warm right after assembling to enjoy the contrast of temperatures and textures. For a crowd or taco night, you can present it buffet-style so everyone can build their own bowl with their preferred toppings.
To store leftovers, keep each component in separate airtight containers. The roasted sweet potatoes and beef can be refrigerated for up to 4 days. Reheat them in a skillet or microwave. Fresh toppings like pico de gallo and guacamole are best made fresh, but can be stored for up to 2 days.
Frequently Asked Questions
How can I make this vegetarian?
Swap the ground beef for black beans, lentils, or a plant-based meat substitute for a satisfying vegetarian version.
Can I use regular potatoes instead of sweet potatoes?
Yes, but sweet potatoes add a unique flavor and nutrition boost. If you prefer russet or red potatoes, roast them similarly.
Is this dish gluten-free?
Yes, it is naturally gluten-free. Just double-check any seasonings or packaged items for hidden gluten.
Can I prep this ahead for meal planning?
Absolutely. Roast the potatoes and cook the beef in advance. Store them in containers and assemble bowls fresh during the week.
What are some good toppings to add?
Try shredded lettuce, chopped jalapeños, sliced radishes, corn, black beans, or a drizzle of hot sauce for extra flavor and crunch.
Want More Bowl Ideas with a Tex-Mex Twist?
If you love this Sweet Potato Taco Bowl, you’ll definitely want to check out these tasty creations too:
- Mexican Street Corn Pasta Salad with tangy crema and roasted corn.
- Chicken Burrito Bowl with rice, beans, and smoky grilled chicken.
- Loaded Nacho Salad for those who want crunch with every bite.
- Spicy Cauliflower Rice Bowl for a low-carb, high-flavor meal.
- Taco Stuffed Peppers with a hearty veggie base and classic toppings.
Save This Pin For Later
📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add black beans or stick with beef? Try it with chipotle crema instead of sour cream?
I love hearing how others make these bowls their own. Questions are welcome too—let’s inspire each other in the kitchen.
Sweet Potato Taco Bowl
- Total Time: 45 minutes
- Yield: 4 servings
Description
A hearty, wholesome twist on taco night, this Sweet Potato Taco Bowl combines roasted sweet potatoes, spiced ground beef, and vibrant toppings like guacamole and pico de gallo into one colorful, flavor-packed bowl.
Ingredients
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon ground cumin
Salt and pepper to taste
1 pound ground beef
2 tablespoons taco seasoning
2 ripe avocados
1 lime, juiced
2 tablespoons chopped fresh cilantro (for guacamole)
1 cup diced tomato
1/2 cup diced red onion
1/4 cup chopped cilantro (for pico de gallo)
1/2 cup sour cream
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway.
- While potatoes roast, cook ground beef in a skillet over medium heat until browned. Drain fat, stir in taco seasoning and a splash of water. Simmer for 3-5 minutes.
- Mash avocados with lime juice, cilantro, and a pinch of salt for guacamole.
- Mix tomato, red onion, cilantro, and lime juice to create pico de gallo.
- To assemble bowls: layer roasted sweet potatoes and taco beef. Top with guacamole, pico de gallo, and sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
