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This sweet potato taco bowl brings together smoky roasted sweet potatoes with juicy ground beef and fresh, zesty toppings for a meal that feels both comforting and vibrant. It’s a perfect weeknight dinner or meal prep solution that can be adapted to different diets and flavor preferences without sacrificing heartiness or taste.
I first made this recipe on a busy weeknight when I needed something quick and filling. Now it’s a go-to in our house because everyone loves assembling their own bowls with different toppings.
Gather Your Ingredients
- One large sweet potato: peeled and cubed to roast evenly and bring natural sweetness
- Olive oil: to help the sweet potatoes roast with a nice golden crust
- Smoked paprika: adds depth and a subtle smoky flavor try to find good quality Spanish smoked paprika if possible
- Salt and pepper: to season and bring out the flavors
- Half a pound ground beef: you can swap with turkey or lentils to lighten or veganize
- Taco seasoning: either store bought or homemade for a fresh balanced spice mix
- Half a cup pico de gallo: for a fresh tangy burst
- Quarter cup guacamole: to add creaminess and healthy fats
- Two tablespoons sour cream: or a dairy-free alternative for topping and richness
How to Make It
- Sear the Sweet Potatoes:
- Preheat your oven to four hundred twenty five degrees Fahrenheit or two hundred twenty Celsius. Toss the cubed sweet potatoes with olive oil smoked paprika salt and pepper. Spread them evenly on a sheet pan to ensure each piece roasts properly and develops a caramelized edge. Roast for fifteen minutes then flip to roast an additional ten to fifteen minutes until the potatoes are tender and have a beautiful golden color.
- Brown the Ground Beef:
- Heat a skillet over medium heat and add the ground beef. Allow it to cook slowly breaking it apart with a spatula until it loses its pink color. This usually takes about five to seven minutes. Pour in the taco seasoning with about two tablespoons of water to help the spices distribute evenly. Simmer for two to three minutes until the mix thickens and the flavors meld.
- Assemble Your Taco Bowl:
- Spoon the roasted sweet potatoes into bowls creating a warm base. Layer the browned beef on top. Add generous amounts of pico de gallo guacamole and a dollop of sour cream. For extra brightness and flavor garnish with fresh cilantro leaves a squeeze of lime juice or crumbled cheese if you like a bit more salty richness.
My favorite ingredient here is smoked paprika. It really transforms the sweet potato into something special and warm. There was one family dinner when we made these bowls together and my kids surprised me by creating bowls that were so unique and flavorful each time. It reminded me how fun and flexible this recipe can be.
Flavor Boosters
Use fresh cilantro leaves a squeeze of lime juice or crumbled cheese for extra brightness and salty richness.
Serving Suggestions
Serve with a side of warm corn tortillas or tortilla chips for crunch. Add a simple green salad dressed with lime and olive oil to balance the bowl’s richness. A squeeze of fresh lime juice on top brightens everything up beautifully.
Creative Twists
Use butternut squash in fall or roasted beets in winter to switch up the base. In warmer months try grilling the proteins and adding fresh mango salsa for a tropical touch. You can replace ground beef with turkey or cooked lentils for a lighter or vegetarian option. Swap sour cream with plain Greek yogurt or cashew-based cream to keep things dairy free. Use different spices like chili powder or cumin instead of smoked paprika for varied flavor profiles.
This recipe is flexible and perfect for adapting to different tastes and dietary needs while delivering comforting bold flavors.
Recipe FAQs
- → How do I roast sweet potatoes perfectly?
Peel and cube sweet potatoes, toss with olive oil, smoked paprika, salt, and pepper, then roast at 425°F for 25–30 minutes, flipping halfway to ensure even crisping.
- → Can I substitute ground beef with other proteins?
Yes, ground turkey, lentils, or plant-based alternatives work well, maintaining a similar texture and absorbing the taco seasoning flavors.
- → What toppings complement this bowl best?
Fresh pico de gallo, creamy guacamole, sour cream or alternatives, and optional garnishes like cilantro or lime wedges enhance flavor and freshness.
- → How can I make this dish vegan?
Swap ground beef for lentils or plant proteins and use dairy-free sour cream to keep creamy texture without animal products.
- → Is it possible to prepare components ahead of time?
Absolutely. Roast the sweet potatoes and cook the spiced protein in advance, then assemble right before serving to keep ingredients fresh.