Description
A hearty sweet potato taco bowl featuring roasted sweet potatoes, seasoned beef, fresh pico de gallo, and creamy guacamole, perfect for family gatherings or casual get-togethers.
Ingredients
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- ½ lb ground beef (or turkey/lentils)
- 1 tbsp taco seasoning
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the sweet potato cubes in a bowl with olive oil, smoked paprika, salt, and pepper.
- Spread the seasoned sweet potatoes on a sheet pan in a single layer.
- Roast for 15 minutes, then flip the sweet potatoes and roast for an additional 10-15 minutes until they are golden and tender.
- In a skillet over medium heat, brown the ground beef until cooked through.
- Add the taco seasoning and two tablespoons of water. Simmer for 2-3 minutes until thickened.
- To assemble, divide the roasted sweet potatoes into bowls. Top with the cooked beef, pico de gallo, guacamole, and sour cream.
Notes
For those opting for ground turkey or lentils instead of beef, cooking times may vary. Feel free to garnish with fresh cilantro or lime wedges for added freshness.
