Description
A comforting and hearty bowl featuring roasted sweet potatoes, seasoned ground beef, fresh pico de gallo, and creamy guacamole.
Ingredients
- 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 the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper until well coated. Spread them on a baking sheet in a single layer.
- Roast the sweet potatoes for 25-30 minutes, turning halfway through, until golden brown and tender.
- While the sweet potatoes roast, heat a skillet over medium heat, add ground beef (or your protein), and cook until browned, about 5-7 minutes. Drain excess fat if needed.
- Stir in the taco seasoning with a splash of water and cook for an additional 2-3 minutes until well combined and fragrant.
- Once the sweet potatoes are done, remove them from the oven and set aside to cool slightly.
- Assemble your taco bowl by starting with a base of sweet potatoes, adding a scoop of seasoned meat, and topping with pico de gallo and guacamole.
- Finish with a drizzle of sour cream and additional toppings like crumbled cheese or lime wedges. Serve immediately.
Notes
Great for leftovers! Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mexican