Ingredients
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper, to taste
- ½ lb ground beef (or turkey/lentils as alternatives)
- 1 tbsp taco seasoning
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
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Instructions
- Preheat oven to 425°F (220°C).
- Toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper.
- Spread the sweet potato in a single layer on a sheet pan.
- Roast for 15 minutes, then flip and roast for another 10-15 minutes until golden and tender.
- Meanwhile, heat a skillet over medium heat and add the ground beef, browning the meat.
- Once cooked through, add taco seasoning and 2 tbsp water. Stir and simmer for 2-3 minutes.
- Divide the roasted sweet potatoes into bowls and top with seasoned beef, pico de gallo, guacamole, and sour cream.
- Squeeze lime over everything and serve immediately.
Notes
- For a vegetarian option, use lentils instead of meat. You can also prep the sweet potatoes and meat ahead of time and assemble at meal time for convenience.