This Sweet Potato Taco Bowl is warm, simple, and full of flavor. Roasted sweet potatoes meet seasoned beef and fresh toppings for a quick weeknight meal. For a different potato side idea, you can also use a sautéed sweet potatoes recipe in another meal.
Why make this recipe
Make this recipe when you want a filling bowl that is easy to change. It is fast to cook, uses pantry spices, and balances sweet potatoes with savory beef and bright toppings. Kids and adults both usually like it.
How to make Sweet Potato Taco Bowl
This section gives the steps and the exact amounts you need to cook this bowl.
Ingredients :
1 large sweet potato, peeled + cubed, 1 tbsp olive oil, 1 tsp smoked paprika, Salt & pepper to taste, ½ lb ground beef (or turkey/lentils), 1 tbsp taco seasoning (or homemade: see tip!), ½ cup pico de gallo, ¼ cup guacamole, 2 tbsp sour cream (or dairy-free alt.)
Directions :
Roast Sweet Potatoes: Preheat oven to 425°F (220°C). Toss sweet potato with oil, paprika, salt, and pepper. Spread in a single layer on a sheet pan. Roast for 15 mins, flip, and roast another 10–15 mins until golden and tender., Cook Beef: In a skillet, brown beef over medium heat. Once cooked through, add taco seasoning + 2 tbsp water. Simmer 2–3 mins until thickened., Assemble: Divide sweet potatoes into bowls. Top with beef, pico, guac, and sour cream. Garnish with cilantro, lime wedges, or crumbled cheese if desired.
How to serve Sweet Potato Taco Bowl
Serve the bowl hot. Add fresh lime wedges and chopped cilantro on the side. Offer extra pico, guacamole, or hot sauce so each person can finish their bowl to taste.
How to store Sweet Potato Taco Bowl
Cool leftovers to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven until warmed through. Keep toppings like pico and guac separate if you plan to store for more than a day.
Tips to make Sweet Potato Taco Bowl
- Cut sweet potato into even cubes so they cook the same.
- Roast in a single layer for browning.
- Use turkey or lentils if you want a lighter or vegetarian option.
- If you like more spice, add a pinch of cayenne to the sweet potatoes.
- For homemade taco seasoning, mix chili powder, cumin, garlic powder, onion powder, and a little salt. See a good taco casserole idea for more comfort-food swaps: tasty taco potato casserole.
Variation
- Make it vegetarian: swap beef for cooked lentils or seasoned black beans.
- Add roasted corn, black beans, or sautéed peppers for more vegetables.
- Top with shredded cheese, pickled onions, or sliced avocado for extra flavor.
FAQs
Q: Can I use frozen sweet potatoes?
A: Yes. Thaw and pat dry, then roast until tender and slightly browned.
Q: How do I make it dairy-free?
A: Use a dairy-free sour cream and skip cheese. Guacamole adds creaminess.
Q: Can I prep ahead?
A: Yes. Roast the sweet potatoes and cook the beef a day ahead. Store separately and assemble before serving.
Q: Is this gluten-free?
A: The bowl is gluten-free if your taco seasoning has no gluten. Check labels.
Conclusion
This Sweet Potato Taco Bowl is a quick, tasty meal you can make any night. For another version and more inspiration, try the original Sweet Potato Taco Bowl – My Kitchen Love and a high-protein take on the idea in the Viral High-Protein Beef Taco Bowls with Sweet Potato recipe.
Sweet Potato Taco Bowl
Ingredients
For the sweet potatoes
- 1 large sweet potato, peeled + cubed Cut into even cubes for even cooking
- 1 tbsp olive oil For roasting
- 1 tsp smoked paprika Adds flavor to the sweet potatoes
- to taste Salt & pepper
For the beef
- ½ lb ground beef (or turkey/lentils) Substitute for a lighter or vegetarian option if desired
- 1 tbsp taco seasoning Or homemade (see tips)
- 2 tbsp water For simmering the beef
For assembly
- ½ cup pico de gallo Fresh topping
- ¼ cup guacamole Creamy topping
- 2 tbsp sour cream Or dairy-free alternative
Instructions
Preparing the Sweet Potatoes
- Preheat oven to 425°F (220°C).
- Toss sweet potatoes with olive oil, smoked paprika, salt, and pepper.
- Spread sweet potatoes in a single layer on a sheet pan.
- Roast for 15 mins, flip, and roast another 10–15 mins until golden and tender.
Cooking the Beef
- In a skillet, brown ground beef over medium heat.
- Once cooked through, add taco seasoning and 2 tbsp water.
- Simmer for 2–3 mins until thickened.
Assembling the Bowl
- Divide the roasted sweet potatoes into bowls.
- Top with cooked beef, pico de gallo, guacamole, and sour cream.
- Garnish with cilantro, lime wedges, or crumbled cheese if desired.