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Sweet Potato Taco Bowl

Sweet Potato Taco Bowl
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A hearty and customizable bowl featuring smoky roasted sweet potatoes, seasoned ground beef, fresh pico de gallo, creamy guacamole, and sour cream. This Tex-Mex inspired dish offers bold flavor and balanced nutrition in every bite.

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 (85% lean)
  • 1 tbsp taco seasoning
  • 2 tbsp water
  • ½ cup pico de gallo (tomatoes, onion, cilantro, jalapeño, lime juice)
  • ¼ cup guacamole (avocado, lime juice, salt)
  • 2 tbsp sour cream

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Toss cubed sweet potato with olive oil, smoked paprika, salt, and pepper.
  3. Spread sweet potatoes on a baking sheet in a single layer. Roast for 15 minutes, flip, then roast for another 15 minutes until caramelized and tender.
  4. In a skillet over medium heat, add ground beef and sear undisturbed for 2 minutes.
  5. Break up the beef and cook until no pink remains, then drain excess fat if desired.
  6. Add taco seasoning and water to the beef. Simmer for 2–3 minutes until well coated and thickened.
  7. Prepare pico de gallo by mixing diced tomatoes, onion, cilantro, jalapeño, and lime juice.
  8. Make guacamole by mashing avocado with lime juice and salt.
  9. Assemble bowls: layer roasted sweet potatoes, top with seasoned beef, spoon on pico de gallo, guacamole, and sour cream.
  10. Garnish with cilantro or lime wedges if desired.

Notes

  • Swap ground beef with turkey, lentils, or plant-based meat for dietary preferences.
  • For dairy-free, replace sour cream with cashew cream or coconut yogurt.
  • Make ahead: store roasted potatoes and beef separately for up to 4 days.
  • To avoid soggy potatoes, ensure roasting pan isn’t overcrowded.
  • Optional toppings include shredded cheese, pickled onions, or tortilla chips.

Find it online: https://www.cookwithbenchi.com/sweet-potato-taco-bowl/