Embark on a flavorful journey with this Sweet Potato Taco Bowl. Combining the earthy sweetness of roasted sweet potatoes with savory taco meat, fresh Pico De Gallo, and a tangy Cilantro Lime Crema, this dish is a vibrant explosion of textures and tastes. Perfect for a hearty dinner or meal prep, it brings a delightful twist to your taco night.
Ingredients
Sweet Potatoes:
🍠 3 large sweet potatoes
🥑 Avocado cooking spray, enough to coat all the potatoes
🧂 1 teaspoon salt
⚫ 1/2 teaspoon black pepper
Taco Meat:
🥩 1 pound ground beef
🫒 2 tablespoons olive oil
🧅 1 medium-sized onion, diced
🧄 4 cloves garlic, minced
🌮 3 tablespoons taco seasoning
🟧 1 packet of Sazón
💧 1/2 cup water
Pico De Gallo:
🍅 3 Roma tomatoes
🟥 1/2 red onion
🌶️ 1 Jalapeño, seeds removed
🌿 1/3 cup chopped cilantro
🍋 Juice of 1 lime
🧂 1/2 teaspoon salt, or to taste
Cilantro Lime Crema:
🥄 1/2 cup mayonnaise
🥛 1 cup sour cream
🌿 A handful of cilantro
🧄 1 clove garlic
🍋 1/4 cup fresh lime juice
🧂 1/2 teaspoon salt
Other Ingredients:
🧀 Shredded Mexican blend cheese
Instructions
1- Preheat and Prepare Sweet Potatoes:
- Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Wash the sweet potatoes thoroughly and cube them into 1/2-inch pieces.
- In a bowl, toss them with avocado cooking spray, salt, and pepper.
- Spread them evenly on the prepared sheet pan and roast for 30 minutes, flipping halfway through.
2- Cook Taco Meat:
- Heat olive oil in a pan over medium-high heat. Add diced onions and minced garlic; sauté for 2 minutes.
- Add ground beef and cook, breaking it up until browned. Mix in taco seasoning and Sazón packet.
- Pour in 1/2 cup water, stir, and let it simmer on medium-low until juices reduce, about 5 minutes.
3- Prepare Pico De Gallo:
- Dice tomatoes, red onion, and jalapeño (remove seeds). Chop cilantro.
- Combine them in a bowl with lime juice and salt. Chill until ready to use.
4- Make Cilantro Lime Crema:
- In a small blender or food processor, blend mayonnaise, sour cream, cilantro, garlic, lime juice, and salt until smooth and creamy.
5- Assemble Taco Bowls:
- Layer roasted sweet potatoes in bowls, top with taco meat.
- Sprinkle with shredded cheese; microwave for 30 seconds to melt the cheese.
- Add a fresh layer of Pico De Gallo and drizzle with Cilantro Lime Crema. Serve and enjoy!
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Calories per Serving: Approximately 550
Macros per Serving: Protein: 30g, Fat: 35g, Carbohydrates: 45g
Equipment: Oven, sheet pan, bowl, pan, blender/food processor
Cooking Tips
- For a vegetarian version, substitute the ground beef with black beans or plant-based meat.
- Adjust the spice level by adding or reducing the amount of jalapeño in the Pico De Gallo.
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