Sweet Potato Taco Bowl (Print Version)
Fresh sweet potato, savory beef, guac, and zesty pico combine in this vibrant dinner bowl.
# Ingredients:
→ Vegetables
01 -
2 medium sweet potatoes, peeled and diced
02 -
1 small tomato, diced
03 -
1/4 cup red onion, chopped
04 -
1 jalapeño, minced
→ Proteins
05 -
450 g ground beef
→ Herbs and Seasonings
06 -
2 tablespoons taco seasoning
07 -
1 teaspoon smoked paprika
08 -
Salt and pepper to taste
09 -
1 tablespoon chopped cilantro
→ Oils and Condiments
10 -
1 tablespoon olive oil
11 -
1 ripe avocado
12 -
1 lime, juiced
13 -
1/4 cup sour cream
# Instructions:
01 -
Combine diced sweet potatoes with olive oil and smoked paprika. Spread on a baking sheet and roast in a 200°C oven for 25 minutes, turning halfway, until tender and caramelized.
02 -
Heat a skillet over medium-high heat. Add ground beef and cook until completely browned. Add taco seasoning and 40 ml water, stirring to coat. Simmer for 2–3 minutes until liquid is mostly absorbed.
03 -
In a bowl, mash avocado with lime juice, 1 tablespoon cilantro, and a pinch of salt until creamy.
04 -
In a separate bowl, mix diced tomato, chopped red onion, minced jalapeño, remaining cilantro, and a pinch of salt.
05 -
Layer roasted sweet potatoes, taco-seasoned beef, guacamole, and pico de gallo in serving bowls. Finish with a generous spoonful of sour cream.
# Notes:
01 -
For extra heat, leave jalapeño seeds in the pico de gallo or top with hot sauce.