Sweet Potato Taco Bowl
A vibrant dish that combines roasted sweet potatoes, savory ground beef, fresh pico de gallo, and creamy guacamole for a nourishing and satisfying meal.
Ingredients
For the Sweet Potato
- 1 large sweet potato Peeled and cut into cubes
- 1 tablespoon olive oil To coat the sweet potatoes
- 1 teaspoon smoked paprika For added flavor
- to taste salt and pepper
For the Meat
- 0.5 pound ground beef Can substitute with turkey
- 1 tablespoon taco seasoning
- 2 tablespoons water To enhance the sauce
For Assembly
- 0.5 cup pico de gallo Freshly made
- 0.25 cup guacamole Creamy and ripe
- 2 tablespoons sour cream Can use dairy-free alternative
- to taste cilantro or lime For garnish
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Peel and cube the sweet potato, then toss it in a bowl with olive oil, smoked paprika, salt, and pepper.
- Spread the sweet potato cubes on a sheet pan in a single layer.
Cooking the Sweet Potatoes
- Roast the sweet potatoes in the oven for about 25 minutes or until golden and tender.
Cooking the Meat
- In a skillet over medium heat, cook the ground beef until browned.
- Add taco seasoning and water, stir, and let it simmer for a few minutes until thickened.
Assembly
- In a bowl, layer the roasted sweet potatoes first, followed by the seasoned beef.
- Top with pico de gallo, guacamole, and sour cream.
- Garnish with cilantro or a squeeze of lime.
Notes
Feel free to customize toppings based on preference. This dish can also be made vegetarian by using black beans instead of meat.