Taco Sweet Potato Bowl
Introduction
This Taco Sweet Potato Bowl is a wholesome, flavor‑packed twist on taco night. Crispy roasted sweet potatoes form the base, topped with savory taco beef, fresh salsa, creamy avocado, and cottage cheese or Greek yogurt. It’s a balanced, colorful dish that’s hearty enough for dinner yet light enough to keep things fresh.
Ingredients
Sweet Potatoes
2 medium sweet potatoes, cubed (1‑inch)
1 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Taco Beef
¾ lb lean ground beef
2 tbsp taco seasoning
¼ cup water
Fresh Salsa
1 cup diced tomatoes
⅓ cup diced red onion
2 tbsp chopped cilantro (or parsley)
1 tbsp lime juice (or lemon)
Pinch of salt
To Serve
½ avocado, mashed
½ cup cottage cheese (or plain Greek yogurt)
Instructions
Roast Sweet Potatoes
Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
Toss sweet potato cubes with olive oil, paprika, garlic powder, salt, and pepper.
Spread evenly and roast 25–30 minutes, flipping halfway, until tender and crisp on edges.
Cook Taco Beef
In a skillet over medium heat, cook ground beef until browned. Drain excess grease.
Add taco seasoning and water, stir, and simmer 3–5 minutes until thickened.
Make Salsa
Mix tomatoes, red onion, cilantro, lime juice, and salt in a bowl. Set aside.
Assemble Bowls
Divide roasted sweet potatoes into two bowls.
Top with taco beef, fresh salsa, mashed avocado, and cottage cheese or Greek yogurt.
Serve Warm
Enjoy immediately for the best flavor and texture.
Time & Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: ~45 minutes
Yield: 2 servings
Tips & Tricks
Extra crunch: Add shredded lettuce or cabbage.
Spicy kick: Top with jalapeños or hot sauce.
Meal prep: Roast extra sweet potatoes and store separately for quick bowls later.
Protein swap: Use ground turkey or chicken instead of beef.
Variations
Vegetarian Bowl: Replace beef with black beans or lentils.
Tex‑Mex Style: Add corn and shredded cheese.
Breakfast Bowl: Top with a fried egg instead of cottage cheese.
Serving Suggestions
Pair with tortilla chips for dipping into salsa.
Serve with guacamole or pico de gallo.
Add a squeeze of lime for brightness.
FAQs
Q: Can I make this dairy‑free?
A: Yes, swap cottage cheese/Greek yogurt for a dairy‑free alternative.
Q: Can I use regular potatoes?
A: Absolutely, though sweet potatoes add natural sweetness and extra nutrients.
Q: How long does it keep?
A: Store components separately in the fridge for up to 3 days; reheat before serving.
Conclusion
This Taco Sweet Potato Bowl is a balanced, flavorful meal that combines crispy, savory, and creamy elements in one dish. It’s customizable, nutrient‑dense, and sure to become a weeknight favorite.