Sweet Potato Taco Bowls

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

5 from 1 vote

Print Pin

Course: Lunch, Main Course

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 464kcal

Author: Lindsey

Preheat oven to 425°F and set aside a sheet pan. Peel and cube sweet potatoes into 1-inch pieces, then transfer to sheet pan. Add avocado oil, seasonings, and toss until evenly coated. Roast for 25-30 minutes, or until sweet potatoes are tender.
4 medium sweet potatoes, 1 tablespoon avocado oil, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, 1/4 teaspoon black pepper
While the sweet potatoes are roasting, brown ground beef in a large pan over medium heat. Once browned, add taco seasoning (if using a packet, follow the directions on the packet - some also require adding a little water). Remove from heat and set aside.
1 pound lean ground beef (93/7), 1 ounce taco seasoning
When sweet potatoes are done, add them to a bowl with taco ground beef, black beans, guacamole, and pico de gallo (along with any other toppings you want). If desired, garnish with chopped cilantro and a squeeze of fresh lime juice. Enjoy!
1 cup black beans, 1 cup pico de gallo, 1/2 cup guacamole, lime wedges, chopped cilantro

Nutrition facts are an estimation and will vary based on exact ingredients used.