Ingredients

4 cups sweet potatoes, cubed

2 tablespoons olive oil (or avocado oil)

1 teaspoon smoked paprika (or regular paprika)

Salt, to taste

Pepper, to taste

1 pound ground beef (or turkey, chicken, or black beans)

2 tablespoons taco seasoning (homemade or store-bought)

1 cup pico de gallo (diced tomatoes, onion, cilantro)

1 cup guacamole (mashed avocado with lime juice)

1/2 cup sour cream (or Greek yogurt)

Optional toppings: crumbled cheese, lime wedges, tortilla chips

Instructions

Step 1: Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet.

Step 2: Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are tender and lightly browned.

Step 3: While the sweet potatoes roast, heat a skillet over medium heat. Add the ground beef and break it up with a spoon as it cooks for 6-8 minutes until browned.

Step 4: Stir in the taco seasoning and a splash of water. Let it simmer for 2-3 minutes so the flavors meld together.

Step 5: Prepare the pico de gallo by mixing diced tomatoes, onion, cilantro, jalapeño (if using), and lime juice in a bowl. Let it sit for a few minutes for flavors to develop.

Step 6: Assemble the taco bowls by layering the roasted sweet potatoes, seasoned beef, pico de gallo, guacamole, and sour cream in individual bowls.

Step 7: Garnish with fresh cilantro, lime wedges, and any optional toppings like crumbled cheese or tortilla chips. Serve immediately.

Tips & Variations

For a vegetarian version, substitute ground beef with black beans or sautéed mushrooms.

Use Greek yogurt instead of sour cream for a lighter option with added protein.

Add a squeeze of fresh lime juice over the finished dish for extra brightness.

Try adding diced jalapeños or a dash of hot sauce if you like more heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep toppings like guacamole and sour cream separate until ready to serve. Reheat the sweet potatoes and beef gently in the microwave or on the stovetop. Add fresh toppings after reheating for the best flavor and texture.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as your taco seasoning and any optional toppings do not contain gluten. Always check labels to be sure.

Can I prepare parts of this recipe in advance?

You can roast the sweet potatoes and cook the ground beef up to two days ahead. Store them separately in the fridge and assemble the bowls just before serving to keep everything fresh.