Description
Say hello to your new favorite healthy comfort food—these Sweet Potato Taco Bowls are a fiesta in a bowl! Packed with seasoned beef, roasted sweet potatoes, fresh pico, and creamy guac, it’s a quick, colorful way to spice up your dinner routine.
Ingredients
2 medium sweet potatoes, peeled & cubed
2 tbsp olive oil
Salt, pepper, paprika (to taste)
1 lb ground beef
2 tbsp taco seasoning
1/2 cup sour cream
Homemade Guacamole
1 ripe avocado
1 tbsp lime juice
1 tbsp diced onion
Salt, pepper, chopped cilantro
Homemade Pico de Gallo
2 Roma tomatoes, diced
1/4 red onion, finely chopped
1 tbsp chopped cilantro
Juice of 1 lime
Salt to taste
Instructions
Roast Sweet Potatoes: Preheat oven to 425°F (220°C). Toss sweet potatoes in olive oil, salt, pepper, and paprika. Roast 25–30 minutes until tender and caramelized.
Cook Beef: In a skillet, cook ground beef over medium heat. Drain excess fat, then stir in taco seasoning with a splash of water. Simmer 5 minutes.
Prepare Guac & Pico: Mash avocado and mix with guac ingredients. Combine pico ingredients in a separate bowl.
Assemble Bowls: Layer roasted sweet potatoes in a bowl, top with taco beef, a scoop of guac, a spoonful of pico, and a dollop of sour cream.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast
Nutrition
- Calories: ~450 per bowl
- Fat: 9g
- Carbohydrates: 28g
- Protein: 4g