Nourishing Sweet Potato Taco Bowl That's Customizable for You
This sweet potato taco bowl combines hearty sweet potatoes, savory taco meat, and creamy toppings for a satisfying meal.
Equipment
- - Oven
- - Skillet
- - Baking sheet
- - Knife
- - Cutting board
Ingredients
For the Bowl
- 4 cups diced sweet potatoes Hearty base with natural sweetness and fiber
- 1 lb extra lean ground beef Main protein source, can substitute with ground turkey or plant-based crumbles
- 1 medium red bell pepper Adds sweetness and crunch
- 1 teaspoon garlic powder Provides savory notes; fresh garlic can enhance taste
- 1 teaspoon paprika Adds warmth and color
For the Toppings
- 1 cup cottage cheese Creamy, high-protein topping
- 1 medium avocado Offers creaminess and healthy fats
- 2 cups shredded lettuce Brings fresh crunch
For Seasoning
- 2 tablespoons taco seasoning Simplifies flavoring
- to taste salt Essential for enhancing taste
- to taste pepper Essential for enhancing taste
For the Drizzle
- 2 tablespoons hot honey Adds sweet heat; can substitute or omit
Instructions
Preparation
- Preheat the oven to 415°F (213°C).
- Prepare the sweet potatoes by peeling and dicing them into 1-inch cubes. Toss in olive oil, salt, pepper, paprika, and garlic powder.
- Spread the seasoned sweet potatoes on a lined baking sheet and bake for about 40 minutes, stirring halfway through.
- Cook the extra lean ground beef in a skillet over medium heat until no longer pink, about 5-7 minutes.
- Add the diced red bell pepper to the beef and cook for another minute until slightly softened.
- Mix in the taco seasoning with 1/4 cup of water and let it simmer for around 5 minutes.
- Slice the lettuce and avocado thinly.
- Assemble the bowls by layering roasted sweet potatoes, beef mixture, lettuce, and avocado. Top with cottage cheese and drizzle with hot honey.
Notes
Consider prepping components separately for quick assembly. Fresh toppings should be added last for maximum crunch.