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Healthy Sweet Potato Taco Bowl Recipe

Healthy Sweet Potato Taco Bowl

A nutritious sweet potato taco bowl with seasoned ground beef, fresh pico de gallo, creamy lime sour cream, and avocado. This balanced dish is ideal for a satisfying lunch or dinner.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course dinner, lunch
Cuisine Mexican
Servings 4 people
Calories 371 kcal

Equipment

  • 1 oven for roasting sweet potatoes
  • 1 large skillet for cooking ground beef
  • 2 bowls for mixing pico de gallo and sour cream

Ingredients
  

  • 1 lb ground beef
  • 1 tbsp avocado oil
  • 1 cup medium onion chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground coriander
  • 1 tbsp Mexican blend spice
  • 1/2 tsp garlic powder
  • 2 tbsp tomato paste
  • 1/2 cup beef stock
  • 1/2 cup diced tomato
  • 1/4 cup fresh coriander chopped
  • 20 cherry tomatoes chopped
  • 1 cup red onion finely diced
  • 1/3 cup fresh coriander chopped
  • 1/4 cup jalapeños finely chopped
  • 2 tbsp lime juice from 1 lime
  • 1 pinch salt
  • 1 cup sour cream
  • 1 tsp Mexican blend spice
  • 1/2 tsp lime juice
  • 1/4 tsp salt
  • 4 cups small sweet potatoes roasted, peeled, and sliced
  • 1/4 cup fresh coriander leaves
  • 1 tbsp chili sauce or Tabasco to taste
  • 1 1/3 cups large avocado sliced

Instructions
 

  • Roast sweet potatoes in the oven at 180°C (350°F) for 45 minutes.
  • Heat avocado oil in a large skillet over medium-high heat.
  • Add ground beef, salt, black pepper, ground coriander, Mexican spice blend, and garlic powder; cook for 2 minutes, breaking apart the meat.
  • Stir in chopped onion and cook for an additional minute.
  • Add tomato paste, beef stock, diced tomato, and chopped coriander; stir and cook for about 3 minutes, then set aside.
  • In a bowl, combine chopped cherry tomatoes, red onion, coriander, jalapeños, lime juice, and salt to make pico de gallo. Chill until ready to serve.
  • In a separate bowl, mix sour cream with Mexican spice, lime juice, and salt. Refrigerate until serving.
  • Slice avocado and gather fresh coriander leaves for garnish.
  • When sweet potatoes are done, let cool, peel, and slice into thick pieces.
  • Assemble bowls by layering cooked beef, sliced sweet potatoes, pico de gallo, and a spoonful of sour cream on top.
  • Garnish with fresh coriander leaves, sliced avocado, and chili sauce or Tabasco to taste.

Notes

  • Cook beef while sweet potatoes roast for efficient timing.
  • Roasted sweet potatoes should be tender but maintain shape.
  • Adjust pico de gallo seasoning to taste before serving.
  • Add sour cream last to keep its creamy texture.
  • Avocado adds richness and balances spices, but is optional.