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Sweet Potato Taco Bowl

Sweet Potato Taco Bowl: Your New Meal Prep Favorite

Discover the Sweet Potato Taco Bowl, a vibrant and customizable meal perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner
Cuisine Mexican
Servings 4 bowls
Calories 550 kcal

Equipment

  • Oven
  • - Skillet
  • - Sheet pan

Ingredients
  

For the Base

  • 2 medium Sweet Potatoes Peeled and cubed
  • 2 tablespoons Avocado Oil Can substitute with olive oil

For the Seasoning

  • 1 tablespoon Chili Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper

For the Protein

  • 1 pound Lean Ground Beef (93/7) Can substitute with ground turkey or chicken
  • 1 can Black Beans Drained and rinsed

For the Toppings

  • 1 cup Pico de Gallo
  • 1 cup Guacamole Best kept separate until serving
  • 2 wedges Lime For squeezing
  • 1/4 cup Chopped Cilantro For garnish

Instructions
 

How to Make Sweet Potato Taco Bowls

  • Preheat your oven to 425°F (220°C).
  • Peel and cube the sweet potatoes into 1-inch pieces. Toss with avocado oil and sprinkle with seasoning.
  • Roast sweet potatoes in the oven for 25-30 minutes, until tender and lightly browned.
  • Brown your ground beef in a skillet over medium heat, then mix in taco seasoning.
  • Combine sweet potatoes, ground beef, black beans, pico de gallo, and guacamole in a bowl. Top with cilantro and lime juice.

Notes

Store components separately until serving to maintain freshness.
Keyword customizable, healthy dinner, meal prep, quick recipe, Sweet Potato Taco Bowl, vegetarian option