Ingredients
Scale
- 4 cups sweet potatoes, cubed
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon smoked paprika or regular paprika
- Salt, to taste
- Pepper, to taste
- 1 pound ground beef or turkey, chicken, or black beans
- 2 tablespoons taco seasoning, homemade or store-bought
- 1 cup pico de gallo (diced tomatoes, onion, cilantro)
- 1 cup guacamole (mashed avocado with lime juice)
- 1/2 cup sour cream or Greek yogurt
- Optional toppings: crumbled cheese, lime wedges, tortilla chips
Instructions
- Preheat your oven to 425°F (220°C). Toss cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.
- While sweet potatoes are roasting, heat a skillet over medium heat. Add ground beef, breaking it up as it cooks for 6-8 minutes. Stir in taco seasoning and a splash of water, simmer for 2-3 minutes.
- Prepare pico de gallo by mixing diced tomatoes, onion, cilantro, jalapeño, and lime juice in a bowl. Let sit for a few minutes.
- Assemble the bowl by layering roasted sweet potatoes, taco beef, pico de gallo, guacamole, and sour cream in individual serving bowls.
- Garnish with fresh cilantro and lime wedges. Add crumbled cheese or tortilla chips if desired, and serve immediately.
Notes
- Ensure sweet potatoes are spread in a single layer for even roasting.
- Drain pico de gallo to maintain freshness.
- Adjust taco seasoning for spice level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven & Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 2 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 80 mg