Sweet Potato Taco Bowl

Name: Sweet Potato Taco Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 large sweet potato, peeled and cubed; 1 tbsp olive oil; 1 tsp smoked paprika; Salt & pepper to taste; ½ lb ground beef (or turkey/lentils); 1 tbsp taco seasoning (or homemade); ½ cup pico de gallo; ¼ cup guacamole; 2 tbsp sour cream (or dairy-free alternative)

Author: Emily

Published: 1 December 2025

Updated: 18 January 2026

why make this recipe

This bowl warms you from the inside out. The sweet potato adds a cozy sweetness. The seasoned beef brings familiar taco flavors. It comes together fast. I love how simple it feels on weeknights. If you love sweet potato meals, you might also enjoy my loaded sweet potato bowls for another cozy dinner idea.

how to make Sweet Potato Taco Bowl

Ingredients:
1 large sweet potato, peeled + cubed, 1 tbsp olive oil, 1 tsp smoked paprika, Salt & pepper to taste, ½ lb ground beef (or turkey/lentils), 1 tbsp taco seasoning (or homemade: see tip!), ½ cup pico de gallo, ¼ cup guacamole, 2 tbsp sour cream (or dairy-free alt.)

Sweet Potato Taco Bowl

Directions:
Roast Sweet Potatoes: Preheat oven to 425°F (220°C). Toss sweet potato with oil, paprika, salt, and pepper. Spread in a single layer on a sheet pan. Roast for 15 mins, flip, and roast another 10–15 mins until golden and tender.
Cook Beef: In a skillet, brown beef over medium heat. Break it up as it cooks. Once cooked through, add taco seasoning and 2 tbsp water. Simmer 2–3 mins until thickened.
Assemble: Divide sweet potatoes into bowls. Top with beef, pico, guac, and sour cream. Garnish with cilantro, lime wedges, or crumbled cheese if desired.

This bowl plays nicely with simple sides. I often serve it with a batch of cheesy ranch potatoes when I want something extra comforting.

how to serve Sweet Potato Taco Bowl

Serve it warm. Spoon the sweet potatoes into a bowl first. Add meat and fresh toppings last. Squeeze fresh lime over everything. Add hot sauce if you like heat. For a fun spread, serve this bowl with lighter proteins like fish tacos. Try pairing with my crispy sourdough discard fish tacos for a playful dinner night.

how to store Sweet Potato Taco Bowl

Store components separately for best texture. Keep roasted potatoes in one container. Keep cooked beef in another. Store pico, guac, and sour cream in small containers. Refrigerate for up to 3 days. Reheat potatoes in a 375°F oven for 8–10 minutes to keep them crisp. Warm the beef in a skillet over medium heat until hot. If you meal-prep for a crowd, this also pairs well with heartier casseroles like smothered pork chop scalloped potato casserole.

tips to make Sweet Potato Taco Bowl

Roast the sweet potato in a single layer. That makes them caramelize. Use smoked paprika for depth. Swap ground turkey for leaner meat. Make it vegetarian with cooked lentils or seasoned black beans. For homemade taco seasoning, mix chili powder, cumin, paprika, garlic powder, onion powder, and salt. Prep pico and guac the day before to save time.

variation (if any)

Make it vegetarian by swapping beef for lentils or black beans. Use ground turkey for a lighter option. Add roasted corn or charred peppers for extra color. For a brunch spin, serve the bowls with a sweet side like cinnamon roll pancakes and top with a fried egg.

FAQs

Q: Can I use frozen sweet potato cubes?
A: Yes. Thaw them and pat dry first. Toss with oil and roast until tender.

Q: How do I keep guacamole from browning?
A: Press plastic wrap directly on the surface. Store in an airtight container in the fridge.

Q: Can I make this gluten-free?
A: Absolutely. All ingredients here are naturally gluten-free. Just check taco seasoning labels to be sure.

Sweet Potato Taco Bowl

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