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–+ servings
Sweet Potato Taco Bowl

Sweet Potato Taco Bowl: A Flavorful and Customizable Delight

The Sweet Potato Taco Bowl is a customizable dish featuring smoky roasted sweet potatoes and a choice of savory protein, ideal for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 cups Sweet Potato, cubed Provides natural sweetness and fiber; can substitute with butternut squash or cauliflower.
  • 2 tablespoons Olive Oil Adds healthy fats; avocado oil is a great substitute.
  • 1 teaspoon Smoked Paprika Enhances flavor with smoky depth; regular paprika or chili powder can be used.
For the Protein
  • 1 pound Ground Beef (or Turkey/Lentils) Option for protein base; lentils or plant-based crumbles work for vegetarian.
  • 2 tablespoons Taco Seasoning Adds a spicy flavor; combine 1 tsp chili powder, ½ tsp cumin, ¼ tsp garlic powder, onion powder, and oregano for homemade.
For the Toppings
  • 1 cup Pico de Gallo Fresh topping; store-bought salsa can be substituted.
  • 1 cup Guacamole Creamy texture; made with avocado, lime juice, and salt.
  • ½ cup Sour Cream (or Dairy-Free Alternative) Adds creaminess; cashew cream can be a vegan substitute.
  • ¼ cup Cilantro Enhances flavor; adjust to taste.
  • 2 pieces Lime Wedges For garnish.
  • 1 cup Optional Cheese Can adjust according to taste.
  • 1 cup Tortilla Chips (optional) For added crunch; can substitute with crushed tortilla strips or toasted pepitas.

Equipment

  • Baking Sheet
  • skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. 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 in a single layer and roast for 25-30 minutes.
  2. While the sweet potatoes roast, heat a skillet over medium heat. Add ground beef, turkey, or lentils; cook for 5-7 minutes until browned. Drain excess fat, stir in taco seasoning and 2 tablespoons of water, then simmer for 2-3 minutes.
  3. Prepare your toppings: chop pico de gallo ingredients (diced tomatoes, onions, cilantro, lime juice) in a bowl. Mash avocados with lime juice and a pinch of salt for guacamole.
  4. Once sweet potatoes are roasted and protein is seasoned, assemble bowls starting with roasted sweet potatoes, then add seasoned protein.
  5. Finish by layering pico de gallo and guacamole over protein. Drizzle with sour cream, sprinkle chopped cilantro, lime wedges, and cheese if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 700mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 15000IUVitamin C: 30mgCalcium: 90mgIron: 3mg

Notes

Store assembled taco bowls in an airtight container for up to 3-4 days. For best freshness, keep components separate until ready to eat.

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