1. Can I make the Sweet Potato Taco Bowl vegan?

Yes! You can easily swap out the ground beef for plant-based proteins like black beans, lentils, or even tofu. Replace the sour cream with coconut yogurt or cashew cream for a fully vegan version of this delicious bowl.

2. How can I store and reheat the Sweet Potato Taco Bowl?

To store the Sweet Potato Taco Bowl, keep the components separate in airtight containers. The roasted sweet potatoes and taco beef can be stored in the fridge for up to 3-4 days. Reheat them in the microwave or on the stove before assembling with the fresh toppings. However, for best flavor and texture, assemble the toppings just before serving.

3. Can I make this dish gluten-free?

Yes, the Sweet Potato Taco Bowl is naturally gluten-free! All the ingredients used in this recipe, including the sweet potatoes, beef, and toppings, are gluten-free. Just be sure to check the labels of store-bought taco seasoning or sour cream for any hidden gluten ingredients, or opt for homemade versions to ensure it's completely gluten-free.

Sweet Potato Taco Bowl – Healthy & Easy Meal

Name: Sweet Potato Taco Bowl
Prep time: 10 min
Cook time: PT-489481H2M23S
Total time: PT-489481H2M23S
Cuisine: Mexican
Ingredients: 1 large sweet potato, peeled and cubed; 1 tbsp olive oil; 1 tsp smoked paprika; Salt, to taste; Pepper, to taste; ½ lb ground beef (or turkey or lentils); 1 tbsp taco seasoning; ½ cup pico de gallo; ¼ cup guacamole; 2 tbsp sour cream (or dairy-free alternative)

Description

Sweet Potato Taco Bowls are a perfect blend of smoky roasted sweet potatoes, zesty taco-seasoned beef, and fresh, creamy toppings. This colorful and vibrant dish offers a balance of flavors that makes it a satisfying and healthy meal, perfect for lunch or dinner.

Ingredients

Scale

1 large sweet potato, peeled and cubed
1 tbsp olive oil
1 tsp smoked paprika
Salt, to taste
Pepper, to taste
½ lb ground beef (or turkey or lentils)
1 tbsp taco seasoning
½ cup pico de gallo
¼ cup guacamole
2 tbsp sour cream (or dairy-free alternative)

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Instructions

Preheat your oven to 425°F (220°C). Toss sweet potato cubes in olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through, until crispy and tender.
While the potatoes roast, heat a skillet over medium heat and brown the ground beef, breaking it up as it cooks. Once browned, add taco seasoning and 2 tbsp water. Simmer for 2 minutes.
As the beef cooks, prepare the pico de gallo by mixing diced tomatoes, onion, cilantro, jalapeño, and lime juice.
Make the guacamole by mashing avocado with lime juice and salt.
Once the sweet potatoes and beef are ready, assemble the bowls: layer the sweet potatoes at the base, top with the taco beef, then add the pico de gallo, guacamole, and sour cream.
Garnish with cilantro, lime wedges, and optional cheese, and serve with tortilla chips for extra crunch.

Notes

Ensure not to overcrowd the baking sheet when roasting the sweet potatoes for even crisping.
If you prefer a vegetarian version, swap the ground beef with black beans or lentils.
For a dairy-free option, use cashew cream or coconut yogurt instead of sour cream.
Customize the toppings based on your preference, such as adding extra cheese or using a different salsa.

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Category: Dinner, Meal Prep
Method: Roasting, Sauteing
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6g
Sodium: 500mg
Fat: 28g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 22g
Cholesterol: 55mg