Sweet Potato Taco Bowls

These Sweet Potato Taco Bowls make a simple, flavorful, balanced meal — great for busy nights and meal prep alike!

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Why You’ll Love This Recipe:

• It’s pretty quick and easy. Get the sweet potatoes roasting in the oven and then brown some meat and get your toppings ready while they roast!
• Great for meal prep. The sweet potatoes and the ground beef reheat beautifully with the flavors honestly tasting even better!
• Easy to customize. Whether it’s swapping the sweet potatoes for rice or ground turkey instead of beef, or going wild with your toppings, there are endless variations to make these taco bowls exactly how you’re craving.
• Nutrient-Dense. Between the high protein lean ground beef, high fiber beans and sweet potatoes, and all the macro and micronutrients available, this is one convenient but still healthy meal!

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

• Sweet Potatoes – peel and cube sweet potatoes then roast in some seasonings for a delicious complex carbohydrate addition to this meal.
• Beef – I recommend a lean ground beef, like 93/7, but use what you have or prefer (that includes ground turkey, chicken, vegetarian “meat” crumbles, tofu, etc.).
• Toppings – I kept it super easy and convenient with canned black beans (drained and rinsed) as well as pre-made guacamole and pico de gallo. You can do whatever you like!

How to Make Sweet Potato Taco Bowls

For complete instructions, please check out the recipe card at the bottom of this post.

This is truly a super simple meal! Peel and cube the sweet potatoes, then toss with avocado oil and seasonings, then roast. While they’re roasting, brown the ground beef with the taco seasoning and prep any other toppings you want. Once the sweet potatoes are done, assemble in your bowls and enjoy!

Tips and Variations

• Spicy Sweet Potato Taco Bowls – add a 1/4 to a 1/2 teaspoon of hot chili powder to the sweet potato seasoning mix and use a spicy taco seasoning mix for the beef.
• Add Fresh Vegetables – adding some chopped romaine, spinach, red onion, and even cucumber are delicious additions.
• Go Fajita Style – add some peppers, onions, and mushrooms to roast with the sweet potatoes (be sure to add more of the seasonings!).
• Swap the Protein – use whatever protein you have on hand or prefer. Even rotisserie chicken works great for a quick meal!
• Get Cheesy – if you’re cool with dairy, try adding a little cheese or even options like sour cream, plain Greek yogurt, or cottage cheese for creaminess.
• Serve with Rice – or another whole grain, like quinoa, or with cauliflower rice to boost your vegetable intake even more.

Meal Prep: Storing & Reheating

I like to package everything in one individual container that can be both refrigerated and microwaved (I love these glass meal prep containers). I do prefer keeping the guacamole separate in a condiment container (I don’t love reheated guac) – but you do you! These taco bowls will last 3-4 days in the fridge.

Shop This Recipe

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• Sheet pan
• Caraway Non-Toxic Pans (use code JANEIRO10 for 10% off!)
• Glass Meal Prep Containers
• Stainless Steel Condiment Containers

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