Sweet Potato Taco Bowl

This Sweet Potato Taco Bowl features roasted sweet potatoes, seasoned ground beef, and pico de gallo, perfect for a comforting weeknight meal.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

For the Sweet Potatoes

2 medium sweet potatoes, diced About 3 cups
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
Salt and freshly ground black pepper, to taste

For the Beef

1 pound ground beef
Salt and pepper, to taste Optional: smoked paprika or lime

For Assembly

1 cup pico de gallo Store-bought or homemade
Fresh cilantro for garnish

Method

Preparation and Roasting

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
Put the diced sweet potatoes in a large bowl. Drizzle with olive oil and sprinkle with chili powder, cumin, salt, and pepper. Toss until evenly coated.
Spread sweet potatoes in a single layer on the baking sheet and roast for 25 to 30 minutes, stirring halfway through, until tender and caramelized.

Browning the Beef

While the sweet potatoes roast, warm a skillet over medium heat. Add ground beef, breaking it apart with a spatula, and cook until no pink remains (about 6 to 8 minutes). Season with salt and pepper.

Assembly

Divide roasted sweet potatoes between bowls. Top with browned ground beef and a generous scoop of pico de gallo. Finish with fresh cilantro and serve immediately.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 40gProtein: 24gFat: 20gSaturated Fat: 8gSodium: 550mgFiber: 6gSugar: 5g

Notes

Serve with lime wedges and tortilla chips for crunch. This bowl works well for busy evenings and casual dinner parties. Store leftovers in airtight containers for 3 to 4 days.

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