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sweet potato taco bowl

Sweet Potato Taco Bowl

5 from 1 vote
Roasted sweet potatoes loaded with seasoned meat, black beans, fresh vegetables, and creamy toppings. Healthy customizable meal that's viral for good reason.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: dinner
Cuisine: Mexican
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large sweet potatoes About 8-10 ounces each
  • 2 tablespoons olive oil Divided
  • 1 teaspoon salt Divided
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1 pound ground beef or turkey 93% lean
  • 2 tablespoons taco seasoning
  • 1 can black beans, drained 15 ounce can
  • 1 cup corn kernels Fresh or frozen
  • 1 cup diced tomatoes
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 1 cup shredded Mexican cheese blend
  • ½ cup Greek yogurt or sour cream
  • 1 avocado, diced
  • ½ cup pico de gallo
  • 1 cup shredded lettuce
  • ¼ cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • hot sauce or hot honey Optional

Equipment

  • 1 Baking sheet For roasting potatoes
  • 1 large skillet For taco filling
  • 1 Fork For fluffing
  • 1 knife For cutting

Method
 

  1. Preheat oven to 425°F, scrub sweet potatoes and prick with fork, rub with 1 tablespoon olive oil and season with salt, chili powder, and cumin, roast on baking sheet 40 to 50 minutes until very tender.
  2. While potatoes roast, brown ground meat in large skillet over medium-high heat, add diced onion and garlic cooking until softened.
  3. Stir in taco seasoning, black beans, corn, and diced tomatoes, simmer 10 minutes until thick and flavored.
  4. Prep toppings while everything cooks: dice avocado, chop cilantro, shred lettuce, prepare pico de gallo.
  5. Once sweet potatoes are tender, let cool 5 minutes, cut lengthwise and use fork to fluff interior creating space for fillings.
  6. Season fluffed potato interior with salt and pepper, add scoop of taco meat mixture, top with shredded cheese while hot, finish with Greek yogurt, pico de gallo, avocado, cilantro, and lime juice.
  7. Drizzle with hot honey or hot sauce if desired and serve immediately while hot.
    adding fresh toppings to sweet potato taco bowl

Nutrition

Serving: 485gCalories: 485kcalCarbohydrates: 58gProtein: 32gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 820mgPotassium: 1250mgFiber: 12gSugar: 12gVitamin A: 380IUVitamin C: 35mgCalcium: 18mgIron: 22mg

Notes

Roast sweet potatoes until very tender. Season potato base with taco spices. Store components separately for meal prep. Use cottage cheese for extra protein. Customize toppings to preference. Reheat gently to avoid drying out.

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