Go Back

Sweet Potato Taco Bowl

A vibrant and easy weeknight meal with roasted sweet potatoes, seasoned protein, and fresh toppings, perfect for meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 1 large sweet potato, peeled and cubed Cut into even cubes for uniform roasting.
  • 1 tbsp olive oil Use to toss sweet potatoes for roasting.
  • 1 tsp smoked paprika Adds depth and complements sweetness.
  • Salt & pepper to taste
For the Protein
  • ½ lb ground beef (or turkey/lentils) Can substitute with plant-based protein.
  • 1 tbsp taco seasoning Homemade version available.
  • 2 tbsp water To create a quick sauce after adding seasoning.
For Toppings
  • ½ cup pico de gallo Adds freshness.
  • ¼ cup guacamole
  • 2 tbsp sour cream (or dairy-free alternative)

Method
 

Roast Sweet Potatoes
  1. Preheat oven to 425°F (220°C). Toss sweet potato with oil, paprika, salt, and pepper.
  2. Spread in a single layer on a sheet pan. Roast for 15 mins, flip, and roast another 10–15 mins until golden and tender.
Cook Beef
  1. In a skillet, brown beef over medium heat. Once cooked through, add taco seasoning and 2 tbsp water. Simmer for 2–3 mins until thickened.
Assemble
  1. Divide roasted sweet potatoes into bowls. Top with seasoned protein, pico de gallo, guacamole, and sour cream.
  2. Garnish with cilantro, lime wedges, or crumbled cheese if desired.

Notes

Store components separately in airtight containers for up to 3–4 days. Reheat potatoes and protein together.