Sweet Potato Taco Bowls
Delicious and nutritious Sweet Potato Taco Bowls loaded with caramelized sweet potatoes, spiced protein, and a variety of toppings for a customizable meal.
Ingredients
For the Sweet Potatoes
- 2 medium sweet potatoes, peeled and diced into 1 inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- a pinch black pepper
For the Protein
- 1 pound ground turkey, chicken, or beef Alternatively use 1 can black beans, drained and rinsed.
- 1 tablespoon taco seasoning
- to taste salt
Toppings and Extras
- Avocado or guacamole
- shredded lettuce
- pico de gallo
- lime wedges
- cilantro
- salsa
Instructions
Preparation
- Preheat the oven to 425°F.
- Toss the sweet potato cubes with olive oil and spices until well coated.
- Spread the sweet potatoes evenly on a baking sheet.
- Roast for 25 to 30 minutes, flipping halfway, until tender with caramelized edges.
Cooking the Protein
- In a skillet over medium heat, brown your meat, breaking it up as it cooks.
- Stir in taco seasoning and a splash of water, simmering for a minute to coat everything.
Building the Bowls
- Add a base of roasted sweet potatoes to each bowl.
- Spoon on your cooked protein or beans.
- Layer with toppings such as lettuce, pico de gallo, avocado, and cilantro.
- Drizzle with lime crema or yogurt, or olive oil if dairy-free.
Notes
Roast a double batch of sweet potatoes and keep them in an airtight container for up to 4 days. Store toppings separately for freshness.