Sweet Potato Taco Bowl: A Colorful Family Favorite Delight
Enjoy a vibrant Sweet Potato Taco Bowl, a perfect family meal full of colorful ingredients and rich flavors.
Equipment
- - Oven
- - Skillet
- - Bowl
Ingredients
For the Base
- 2 medium Sweet Potatoes Can substitute with butternut squash.
- 2 tablespoons Vegetable Oil Olive oil or avocado oil also works.
For the Spices
- 1 tablespoon Chili Powder Opt for a milder type for kids.
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Kosher Salt Reduce quantity for low-sodium diets.
- 1 teaspoon Dried Oregano Italian seasoning can be used.
- 1 teaspoon Garlic Powder Fresh minced version can be swapped.
- 1 teaspoon Onion Powder Fresh minced version can be swapped.
- 1/2 teaspoon Cayenne Pepper Optional for heat.
For the Protein
- 1 pound Ground Beef Substitute with veggie ground, tofu, or tempeh.
- 1 can Black Beans Kidney beans are an alternative.
For the Toppings
- 1 cup Corn Fresh, frozen, or canned.
- 1 cup Cherry Tomatoes Can substitute with diced regular tomatoes.
- 1 medium Avocado Guacamole can be used instead.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a small bowl, combine chili powder, paprika, cumin, kosher salt, oregano, garlic powder, onion powder, and cayenne (if using).
- Toss cubed sweet potatoes in vegetable oil and half of the spice mix. Bake for 15-20 minutes until tender and caramelized.
- In a skillet, brown the ground beef over medium-high heat for 5-7 minutes until no longer pink. Drain excess fat.
- Add black beans, corn, and the remaining spice mix into the skillet with beef. Stir and cook until heated through, about 3-5 minutes.
- Arrange sweet potatoes, beef mixture, and toppings in serving bowls.
Notes
Top with fresh cilantro or a squeeze of lime for added flavor.