Delicious Sweet Potato Taco Bowl for Easy Weeknight Dinners
This Sweet Potato Taco Bowl features roasted sweet potatoes and seasoned beef, offering a mix of nutrition and flavor for your weeknight dinners.
Equipment
- Oven
- - Skillet
- Baking sheet
- Mixing bowl
Ingredients
For the Base
- 2 medium Sweet Potatoes Substitute with Yukon Gold for different texture.
- 1 lb Ground Beef Can be substituted with lentils or tempeh for a vegetarian option.
- 1 can Black Beans Feel free to use any canned bean or skip for a lower-carb meal.
- 1 cup Corn Use fresh corn or canned for convenience.
For Seasoning
- 2 tbsp Taco Seasoning Adjust to heat preference or use a homemade mix.
For Toppings
- 1 medium Avocado Greek yogurt can be used as a substitute.
- 1 cup Sour Cream Use dairy-free sour cream or plain yogurt for vegan option.
- 1 cup Cherry Tomatoes Regular diced tomatoes can also work.
Instructions
How to Make Sweet Potato Taco Bowl
- Preheat your oven to 400°F (200°C).
- Combine the spices in a small bowl: whisk together chili powder, smoked paprika, cumin, salt, oregano, garlic powder, onion powder, and cayenne if desired.
- Toss sweet potato cubes in vegetable oil with half of the spice mix. Spread on a baking sheet and bake for 15-20 minutes until tender and slightly crispy.
- Cook ground beef in a skillet over medium-high heat for 5-7 minutes or until browned. Drain excess fat.
- Mix black beans, corn, and remaining spice mixture into the cooked beef. Heat until warmed through.
- Assemble your taco bowl by either presenting ingredients separately or layering them in individual bowls.
- Garnish with optional toppings like sour cream, jalapeños, green onions, cilantro, or a squeeze of lime.
Notes
For best flavor, store assembled bowls without fresh toppings until ready to serve.