Delicious Sweet Potato Taco Bowls for Easy Weeknight Meals
These sweet potato taco bowls combine roasted sweet potatoes, savory beef, and creamy toppings for a satisfying weeknight dinner.
Equipment
- Oven
- - Skillet
- Baking sheet
- Mixing bowl
Ingredients
For the Sweet Potatoes
- 4 medium Sweet Potatoes Hearty and naturally sweet
- 1 teaspoon Garlic Powder Adds a savory kick
- 1 teaspoon Paprika Smoked paprika is a delicious alternative
- to taste Salt & Pepper Essential for enhancing flavors
For the Beef Mixture
- 1 pound Extra Lean Grass-Fed Ground Beef Ground turkey or plant-based crumbles work well too
- 1 medium Red Bell Pepper Adds crunch and sweetness
- 1 tablespoon Taco Seasoning You can make your own mix
For Assembly
- 1 large Avocado Creamy and packed with healthy fats
- 1 cup Lettuce Shredded cabbage can also be used
- 1 cup Cottage Cheese Consider Greek yogurt for a tangy twist
- to taste Hot Honey Regular honey can be used for a milder flavor
Instructions
Cooking Instructions
- Preheat the oven to 415°F (210°C).
- Prepare the sweet potatoes by peeling and dicing them into 1-inch cubes. Toss with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Spread the sweet potatoes out on a lined baking sheet and roast for 40 minutes, stirring halfway through.
- Cook the ground beef in a skillet over medium heat until browned, breaking it into small pieces as it cooks. Drain excess grease.
- Add diced red bell pepper and cook for one additional minute until slightly softened.
- Stir in the taco seasoning and 1/4 cup of water. Let it simmer for about 5 minutes.
- Slice the lettuce and avocado while the beef is simmering.
- Assemble your taco bowls by layering the baked sweet potatoes, savory beef, lettuce, avocado, and cottage cheese. Drizzle with hot honey.
Notes
Feel free to customize by swapping ingredients to suit your preferences.