Sweet Potato Taco Bowl: Your New Favorite Quick Meal
This Sweet Potato Taco Bowl combines roasted sweet potatoes and seasoned beef for a delicious, nutritious meal.
Equipment
- - Oven
- - Baking sheet
- - Skillet
- - Mixing bowl
Ingredients
For the Base
- 4 cups Sweet Potatoes cubed into 1-inch pieces
- 2 tablespoons Avocado Oil or olive oil
For the Seasoning
- 2 teaspoons Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
For the Protein
- 1 pound Lean Ground Beef (93/7) or ground turkey, chicken, or plant-based crumbles
- 1 packet Taco Seasoning or homemade version
For the Toppings
- 1 can Black Beans drained and rinsed
- 1 cup Pico de Gallo or salsa
- 1 cup Guacamole keep separate until serving
- 1 each Lime Wedges for serving
- 1/4 cup Chopped Cilantro optional
Instructions
How to Make Sweet Potato Taco Bowls
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Peel and cube the sweet potatoes into 1-inch pieces. Toss them with avocado oil and all the seasonings.
- Spread the sweet potatoes on the baking sheet and roast for about 25-30 minutes until tender and golden brown.
- While the sweet potatoes roast, brown the lean ground beef in a skillet and stir in the taco seasoning.
- In serving bowls, layer the roasted sweet potatoes, beef, and black beans. Add guacamole, pico de gallo, and other toppings.
- Sprinkle with chopped cilantro and squeeze lime juice just before serving.
Notes
Optional toppings include shredded cheese or jalapeños for added flavor.