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

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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