Description
A delightful twist on traditional tacos, combining roasted sweet potatoes with savory protein and fresh toppings for a satisfying meal.
Ingredients
Scale
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- ½ lb ground beef (or turkey/lentils)
- 1 tbsp taco seasoning
- ½ cup pico de gallo
- ¼ cup guacamole
- 2 tbsp sour cream (or dairy-free alternative)
Instructions
- Preheat your oven to 425°F (220°C). Toss the sweet potato with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 15 minutes, then flip and roast for another 10-15 minutes until tender.
- While the sweet potatoes roast, heat a skillet over medium heat, add the ground beef (or turkey or lentils), and cook until browned. Stir in taco seasoning and 2 tablespoons of water, simmer for 2-3 minutes until thickened.
- Divide the roasted sweet potatoes into bowls. Top with cooked meat, pico de gallo, guacamole, and sour cream. Garnish with fresh cilantro, lime wedges, or crumbled cheese if desired.
Notes
Using fresh, high-quality ingredients enhances the flavor. This dish is highly customizable for dietary preferences.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg