Sweet Potato Taco Bowl: A Flavor-Packed Healthy Delight
Experience a burst of flavor and nutrition with these customizable Sweet Potato Taco Bowls, perfect for a hearty and healthy meal.
Equipment
- Oven
- Large skillet
- - Sheet pan
Ingredients
For the Sweet Potatoes
- 4 cups Sweet Potatoes A nutrient-dense carbohydrate base; substitute with rice for a different flavor profile.
- 2 tablespoons Avocado Oil Adds healthy fats while roasting; can be swapped with olive oil if preferred.
- 1 teaspoon Chili Powder Provides mild heat and depth of flavor; adjust or use paprika if milder spice is desired.
- 1 teaspoon Garlic Powder Enhances overall flavor; fresh minced garlic can add a pop of freshness.
- 1 teaspoon Onion Powder Complements savory notes; fresh shallots are a great substitute.
- 1 teaspoon Cumin Essential for taco flavors; omit if needed or substitute with coriander.
For the Protein
- 1 pound Lean Ground Beef (93/7) The protein-rich base; try substituting with ground turkey, chicken, or plant-based crumbles for a lighter option.
- 2 tablespoons Taco Seasoning Delivers that classic taco zing; use homemade or store-bought versions based on convenience.
For the Toppings
- 1 cup Black Beans Adds extra protein and fiber; feel free to use pinto beans or chickpeas as alternatives.
- 1 cup Pico de Gallo For a fresh tang; you can opt for ready-made salsa for an easy option.
- 1 cup Guacamole Brings a creamy element; consider using avocado slices for a lighter touch.
- 2 pieces Lime Wedges Provide a zesty finish; garnish your bowl with fresh lime juice for brightness.
- 1/4 cup Chopped Cilantro Fresh herb for garnish; can be omitted if unavailable.
Instructions
How to Make Sweet Potato Taco Bowls
- Preheat your oven to 425°F (220°C).
- Peel and cube the sweet potatoes into bite-sized pieces. Toss them in a bowl with avocado oil, chili powder, garlic powder, onion powder, cumin, salt, and black pepper until thoroughly coated.
- Spread the seasoned sweet potatoes evenly on a prepared sheet pan. Roast for 25-30 minutes, flipping halfway, until they are tender and beginning to brown.
- While your sweet potatoes are roasting, brown the lean ground beef in a large skillet over medium heat for about 5-7 minutes, then drain excess fat.
- Once the beef is browned, add your taco seasoning mix according to the packet instructions, stirring well to ensure the meat is evenly coated.
- When the sweet potatoes are done, mix them with the seasoned beef in a large bowl. Add black beans, pico de gallo, guacamole, and any extra toppings you've chosen, combining everything gently.
- Serve the Sweet Potato Taco Bowls warm, garnished with fresh lime wedges and chopped cilantro.
Notes
Try adding cheese or jalapeños for an added kick! Prep ahead by batch cooking roasted sweet potatoes and seasoned beef for quick assembly during busy weeknights.