Easy Sweet Potato Taco Bowl
A healthy, high-protein dinner featuring roasted sweet potatoes, seasoned ground beef, black beans, and a creamy lime sauce. Perfect for weeknights, customizable, and packed with fresh toppings.
Equipment
- 1 large baking sheet For roasting the sweet potatoes
- 1 large skillet For browning the meat
- 1 sharp knife For dicing ingredients
- 1 small bowl For mixing the creamy sauce
Ingredients
- 2 large sweet potatoes peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 lb ground beef or ground turkey
- 2 tablespoons taco seasoning
- 1/4 cup water
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels frozen, canned, or fresh
- 1 cup cherry tomatoes halved
- 2 cups cooked rice or quinoa
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 teaspoon hot sauce optional
- Pinch of salt
- 1 avocado sliced or diced
- 1 cup cottage cheese
- 1/2 cup shredded cheese optional
- 1 handful fresh cilantro chopped
- 1 lime cut into wedges for serving
- Hot honey for drizzling optional
Instructions
- Preheat the oven to 425°F. Toss diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet in a single layer.
- Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until golden and tender.
- While potatoes roast, brown the ground beef in a large skillet over medium-high heat, breaking it up with a wooden spoon.
- Drain excess fat, add taco seasoning and water, then simmer for 3-4 minutes until sauce thickens.
- In a small bowl, whisk together Greek yogurt, lime juice, honey, hot sauce (if using), and salt to make the creamy sauce.
- Set out cooked rice, roasted sweet potatoes, taco meat, black beans, corn, and tomatoes in bowls for assembly.
- Assemble each bowl by layering rice, sweet potatoes, taco meat, beans, corn, and tomatoes.
- Top with cottage cheese, avocado, shredded cheese, fresh cilantro, and a drizzle of hot honey if desired.
- Serve with lime wedges on the side to squeeze over just before eating.
Notes
- Don’t overcrowd the baking sheet to ensure crispy roasted potatoes.
- Make vegetarian by doubling beans and adding roasted bell peppers.
- Meal prep all components separately for quick reheating.
- Cottage cheese with hot honey adds protein and a sweet-spicy kick.