There’s something about a Sweet Potato Taco Bowl that just works. Maybe it’s the way the smoky roasted sweet potatoes balance the savory beef, or how you can have all your favorite taco flavors without the mess of folding a tortilla. I started making these on rushed weeknights when I wanted something filling but didn’t want to deal with complicated assembly.
Table of Contents
Ingredients for Sweet Potato Taco Bowl
I always use a larger sweet potato here because they roast up so beautifully with crispy edges. Look for one that’s firm with smooth skin for the best results. The smoked paprika is my secret weapon – it adds depth you won’t get from regular paprika.
- 1 large sweet potato (about 12-14 oz), peeled and cubed into ¾-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika – I recommend the Spanish variety for smokier flavor
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ pound ground beef (85/15 blend works perfectly, or use turkey)
- 1 tablespoon taco seasoning – my go-to is a salt-free blend so I can control seasoning
- ½ cup pico de gallo (drained if very watery)
- ¼ cup guacamole
- 2 tablespoons sour cream (Greek yogurt works too)
- Optional: fresh cilantro, lime wedges, crumbled queso fresco
Step-by-Step Instructions
In my experience, getting the sweet potatoes crispy is all about spacing them properly on the pan. Don’t rush this part.
Step 1: Preheat your oven to 425°F. Toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet, making sure the cubes aren’t touching. Roast for 15 minutes, flip each piece, then roast another 10-15 minutes until golden brown with crispy edges.
Step 2: While the sweet potatoes finish roasting, heat a skillet over medium heat. Add the ground beef and break it apart with a wooden spoon. Cook for 6-8 minutes until no pink remains. Drain excess fat if needed, then add taco seasoning and 2 tablespoons water. Simmer for 2-3 minutes until the sauce thickens and coats the beef.
Step 3: Divide the roasted sweet potatoes between two bowls. Top each with half the seasoned beef, pico de gallo, guacamole, and a dollop of sour cream. Garnish with fresh cilantro, a squeeze of lime, or crumbled cheese if desired.
Perfect Pairings for Sweet Potato Taco Bowl
This bowl is hearty on its own, but a few simple sides can round out the meal beautifully.
Cilantro-Lime Rice: The bright, zesty flavors cut through the richness of the beef and complement the sweet potatoes perfectly. If you’re looking for more rice-based options, try this Street Corn Chicken Rice Bowl for another flavor-packed combination.
Simple Black Beans: Warm black beans seasoned with cumin add protein and fiber. For a heartier black bean dish, check out Black Beans and Rice with Sausage.
Crisp Romaine Salad: A light salad with lime vinaigrette provides refreshing contrast to the warm, spiced bowl. The Bang Bang Chicken Bowl also uses fresh greens beautifully.
Tortilla Chips and Salsa: Classic and crunchy, perfect for scooping up any delicious bits left in the bowl.
Mexican Street Corn: Charred corn with cotija cheese and chili powder echoes the Southwestern flavors. Similar vibrant flavors work in the Taco Rice Bowl.
Make-Ahead and Storage Tips
Store the roasted sweet potatoes and seasoned beef separately in airtight containers in the refrigerator for up to 4 days. This separation keeps the sweet potatoes from getting soggy and the beef from drying out.
When ready to serve, reheat the sweet potatoes in a 400°F oven for 5-7 minutes to restore some crispiness, or use a skillet over medium heat. Warm the beef gently in the microwave or on the stovetop with a splash of water. Always add fresh toppings like pico de gallo, guacamole, and sour cream just before serving.
This bowl is incredibly versatile. Serve it over cilantro-lime rice for extra heartiness, add a fried egg and swap the beef for chorizo for a breakfast version, or drizzle with sriracha crema for extra heat. For similar customizable bowls, the Korean Ground Beef Bowl and Cilantro Lime Steak Bowls offer equally delicious build-your-own options.
Frequently Asked Questions
Can I make this vegetarian or vegan?
Absolutely. Swap the ground beef for cooked lentils or black beans, and use cashew cream or dairy-free sour cream instead of regular sour cream.
Why are my sweet potatoes soggy instead of crispy?
Overcrowding the pan traps steam. Make sure cubes are in a single layer with space between them, and roast at the full 425°F temperature.
Can I meal prep these bowls for the week?
Yes, but store all components separately. Assemble individual bowls fresh each day for the best texture and flavor.
Sweet Potato Taco Bowl
Ingredients
Equipment
Method
- Preheat your oven to 425°F. Toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet, making sure the cubes aren’t touching. Roast for 15 minutes, flip each piece, then roast another 10-15 minutes until golden brown with crispy edges.
- While the sweet potatoes finish roasting, heat a skillet over medium heat. Add the ground beef and break it apart with a wooden spoon. Cook for 6-8 minutes until no pink remains. Drain excess fat if needed, then add taco seasoning and 2 tablespoons water. Simmer for 2-3 minutes until the sauce thickens and coats the beef.
- Divide the roasted sweet potatoes between two bowls. Top each with half the seasoned beef, pico de gallo, guacamole, and a dollop of sour cream. Garnish with fresh cilantro, a squeeze of lime, or crumbled cheese if desired.
