Description
A cozy and flavorful bowl featuring roasted sweet potatoes and seasoned ground beef, topped with fresh pico de gallo, guacamole, and sour cream.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 425°F (220°C). Toss the sweet potato with olive oil, smoked paprika, salt, and pepper. Spread in a single layer on a sheet pan.
- Roast for 15 minutes, flip, and roast another 10-15 minutes until golden and tender.
- In a skillet, brown the ground beef over medium heat, breaking it up as it cooks. Once cooked, add taco seasoning and 2 tbsp of water. Simmer for 2-3 minutes until thickened.
- Divide the roasted sweet potatoes into bowls and top with the cooked beef, pico de gallo, guacamole, and sour cream. Garnish with cilantro and lime wedges if desired.
Notes
Store components separately for best texture. Refrigerate for up to 3 days. Reheat potatoes in the oven and warm beef in a skillet.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 55mg
Keywords: sweet potato, taco bowl, easy dinner, healthy meal