Sweet Potato Taco Bowls are a delicious and nutritious meal that’s easy to prepare. This dish combines the natural sweetness of roasted sweet potatoes with savory seasoned meat or lentils. Topped with fresh pico de gallo, creamy guacamole, and tangy sour cream, this bowl is satisfying and full of flavor. You’ll enjoy every bite while knowing you’re eating a wholesome and balanced meal.
Making this dish is not just about flavor; it’s also about convenience. You can adapt it to your dietary needs, whether you prefer beef, turkey, or even a plant-based option like lentils. Plus, it’s perfect for meal prep or a weeknight dinner that the whole family can enjoy.
Why Make This Recipe
There are many reasons why you should make a Sweet Potato Taco Bowl. First and foremost, sweet potatoes are packed with vitamins and minerals. They are an excellent source of vitamin A, which is important for eye health. They also contain fiber that helps with digestion. This means that not only is this dish tasty, but it’s also good for you!
Another reason to try this recipe is its versatility. Whether you have a craving for beef, turkey, or prefer a vegetarian option, this recipe caters to all. It’s also easy to adjust based on what you have at home. If you don’t have pico de gallo, you can use salsa, and if guacamole isn’t available, just some sliced avocado will work well too!
Finally, Sweet Potato Taco Bowls offer a fun way to meal prep. You can roast all your ingredients ahead of time and assemble the bowls during the week. This will save you time and make it easy to eat healthy during busy days.
How to Make Sweet Potato Taco Bowl
Let’s dive into how to make this mouthwatering dish! It’s simpler than you might think. With just a few steps, you’ll have a colorful and nutritious meal that pleases everyone.
Ingredients
To make Sweet Potato Taco Bowls, you will need the following 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 for a vegetarian option)
- 1 tbsp taco seasoning
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream
Directions
Preheat your oven to 425°F (220°C). This helps roast the sweet potatoes evenly and gives them a delicious golden color.
Prepare the sweet potatoes. In a mixing bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. The olive oil helps the seasoning stick and makes the sweet potatoes crispy while roasting.
Roast the sweet potatoes. Spread the sweet potatoes in a single layer on a baking sheet. Roast them in the preheated oven for 15 minutes. After 15 minutes, flip the sweet potatoes to ensure even cooking. Roast them for another 10-15 minutes until they are golden and fork-tender.
Cook the ground meat or lentils. While the sweet potatoes are roasting, heat a skillet over medium heat. Add the ground beef (or turkey/lentils) and cook for about 5-7 minutes or until browned. If using lentils, just warm them up since they are already cooked.
Add taco seasoning. Once the meat (or lentils) is cooked, stir in the taco seasoning and 2 tablespoons of water. Simmer this mixture for about 2-3 minutes until everything is heated through and the flavors blend.
Assemble the bowls. Divide the roasted sweet potatoes into bowls. Top each bowl with a generous serving of seasoned meat, followed by pico de gallo, guacamole, and a dollop of sour cream. Don’t forget to garnish if desired!
Serve immediately and enjoy! You can add lime wedges or fresh cilantro for an extra burst of flavor if you like.
How to Serve Sweet Potato Taco Bowl
Serving Sweet Potato Taco Bowls can be fun and creative. You can set up a taco bar style serving option for gatherings where everyone can customize their bowls. Place all toppings in separate bowls, allowing your guests or family to choose what they like. This makes the meal interactive and enjoyable.
For a cozy family dinner, serve the bowls at the table with some tortilla chips on the side. You can also include a fresh salad for added crunch and nutrition. This recipe serves well for lunch too, so you can pack the leftovers for work or school.
How to Store Sweet Potato Taco Bowl
If you have leftovers, storing them is simple. Place the sweet potatoes and the meat separately in airtight containers. This helps keep them fresh. You can store the bowls in the fridge for up to 3 days.
To reheat, simply microwave the sweet potatoes and meat until warmed through. If you stored the toppings like guacamole and sour cream, add them fresh when you’re ready to eat. This keeps them tasting their best.
Tips to Make Sweet Potato Taco Bowl
Choose the right sweet potato. Look for firm, smooth sweet potatoes without blemishes. Different varieties can have different flavors, so taste a few to see what you prefer.
Adjust the spices. If you love heat, add some chili powder or cayenne pepper to the sweet potatoes or meat mixture. You can also make it milder by using less taco seasoning.
Meal prep. Chop the sweet potatoes ahead of time and even cook the meat or lentils in advance. Store them separately in the fridge. This makes assembling your bowls super quick on busy days.
Use fresh ingredients. Fresh pico de gallo and guacamole make a huge difference in flavor. If you’re short on time, consider buying these items pre-made from your local grocery store.
Variation
While the base recipe is delicious as is, there are many ways to customize your Sweet Potato Taco Bowl!
Vegetarian option: Use black beans or chickpeas instead of ground meat. They are both high in protein and very filling.
Add more vegetables: Include sautéed bell peppers, corn, or onions for extra flavor and nutrients. These can easily be cooked in the same skillet before adding your meat or lentils.
Change the grain: Instead of using just sweet potatoes, you can mix in some quinoa or brown rice for a heartier bowl.
FAQs
Can I use other types of potatoes?
Yes! While sweet potatoes give a unique flavor and sweetness, you can use regular potatoes or even cauliflower for a low-carb option. Just adjust the cooking time as needed.
How can I make it spicier?
If you like spicy food, add some jalapeños to your pico de gallo or use a spicier taco seasoning. You can also sprinkle some red pepper flakes or hot sauce on top when serving.
Can I freeze the leftovers?
Yes, you can freeze the meat and sweet potatoes. However, it’s better to keep the guacamole and sour cream separate as they do not freeze well. To reheat, thaw in the fridge overnight and then warm up in the microwave.
Now you have all you need to make Sweet Potato Taco Bowls that are not only delicious but also healthy and easy to prepare. Enjoy cooking and sharing this delightful meal!
Sweet Potato Taco Bowls
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper.
- Spread the sweet potatoes in a single layer on a baking sheet. Roast them in the preheated oven for 15 minutes.
- After 15 minutes, flip the sweet potatoes and roast for another 10-15 minutes until golden and fork-tender.
- While the sweet potatoes are roasting, heat a skillet over medium heat.
- Add the ground beef (or turkey/lentils) and cook for about 5-7 minutes or until browned.
- Stir in the taco seasoning and 2 tablespoons of water. Simmer for about 2-3 minutes.
- Divide the roasted sweet potatoes into bowls.
- Top each bowl with seasoned meat, followed by pico de gallo, guacamole, and a dollop of sour cream.
- Serve immediately and enjoy! Garnish with lime wedges or fresh cilantro if desired.