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Sweet potato taco bowl with roasted sweet potatoes, taco beef, guacamole, pico de gallo, and sour cream

Sweet Potato Taco Bowl with Guacamole and Sour Cream

This sweet potato taco bowl combines crispy roasted sweet potatoes with savory taco-seasoned beef, creamy toppings, and fresh flavors. It is an easy, hearty meal that works well for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Mexican-inspired
Calories: 430
Ingredients Method Notes

Ingredients
  

Roasted Sweet Potatoes
  • 1 large sweet potato, peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper, as needed
Taco Meat
  • 1/2 pound ground beef
  • 1 tablespoon taco seasoning
  • 2 tablespoons water
Toppings
  • 1/2 cup pico de gallo
  • 1/4 cup guacamole
  • 2 tablespoons sour cream
  • Fresh cilantro (optional)
  • Lime wedges (optional)
  • Crumbled cheese (optional)
  • Jalapeños (optional)

Method
 

Preparation
  1. Preheat the oven to 425°F / 220°C.
  2. Coat the cubed sweet potato with olive oil, smoked paprika, salt, and pepper, then arrange it in a single layer on a baking sheet.
Cooking
  1. Roast the sweet potatoes for 15 minutes, turn them over, then continue roasting for another 10–15 minutes until tender and caramelized.
  2. While the sweet potatoes cook, brown the ground beef in a skillet over medium heat and drain excess grease if needed.
  3. Add taco seasoning and water to the cooked ground beef, then simmer for 2–3 minutes until the mixture thickens.
Assembly
  1. Divide the roasted sweet potatoes between serving bowls and add the taco meat, pico de gallo, guacamole, sour cream, and optional toppings.
  2. Serve warm with lime wedges and fresh cilantro if using.

Notes

Store the roasted sweet potatoes and taco meat separately in the refrigerator for up to 3 days, and add fresh toppings after reheating.