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Sweet Potato Taco Bowls

Sweet Potato Taco Bowls are a nutritious meal featuring roasted sweet potatoes, seasoned meat or lentils, topped with pico de gallo, guacamole, and sour cream.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 1 large sweet potato, peeled and cubed
  • 1 tbsp olive oil Helps the seasoning stick
  • 1 tsp smoked paprika
  • Salt and pepper to taste
For the Meat or Lentils
  • ½ lb ground beef (or turkey/lentils for a vegetarian option)
  • 1 tbsp taco seasoning
For Toppings
  • ½ cup pico de gallo
  • ¼ cup guacamole
  • 2 tbsp sour cream

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper.
Roasting the Sweet Potatoes
  1. Spread the sweet potatoes in a single layer on a baking sheet. Roast them in the preheated oven for 15 minutes.
  2. After 15 minutes, flip the sweet potatoes and roast for another 10-15 minutes until golden and fork-tender.
Cooking the Meat or Lentils
  1. While the sweet potatoes are roasting, heat a skillet over medium heat.
  2. Add the ground beef (or turkey/lentils) and cook for about 5-7 minutes or until browned.
  3. Stir in the taco seasoning and 2 tablespoons of water. Simmer for about 2-3 minutes.
Assembling the Bowls
  1. Divide the roasted sweet potatoes into bowls.
  2. Top each bowl with seasoned meat, followed by pico de gallo, guacamole, and a dollop of sour cream.
Serving
  1. Serve immediately and enjoy! Garnish with lime wedges or fresh cilantro if desired.

Notes

You can meal prep by roasting all ingredients ahead of time. Store in airtight containers for easy assembly during the week.