Description
A cozy and tangy dinner option that feels like a fiesta, perfect for weeknights.
Ingredients
Scale
- 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)
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 50mg
Keywords: sweet potato, taco bowl, quick dinner, weeknight meal, healthy meal