Sweet Potato Taco Bowl

Name: Sweet Potato Taco Bowl
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 serving
Ingredients: 2 medium sweet potatoes; 3 tablespoon olive oil; 2 lbs ground beef; ½ onion; 1 ½ tablespoon garlic powder; 2 tablespoon onion powder; 3 tablespoon New Mexico chile powder; ½ teaspoon cumin; ½ teaspoon paprika; 3 teaspoon kosher salt; 1 teaspoon ground black pepper; 5 cups chopped lettuce; 2 cups diced cherry tomatoes; 2 cups sliced mushrooms (baby bella or white); 2 cups sliced radishes

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
8
Course
Main Course
Cuisine
Mexican

Sweet Potato Taco Bowl

Iris Warren

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Seasoned ground beef, crisp vegetables, roasted sweet potatoes, and a zesty coconut-lime jalapeño dressing come together in this delicious and healthy Sweet Potato Taco Bowl. Plus, learn how to make taco seasoning and the salad dressing from scratch.

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Ingredients

Servings

Roasted Sweet Potatoes

2 medium sweet potatoes
3 tablespoon olive oil

Ground Beef

2 lbs ground beef
½ onion

Taco Seasoning

1 ½ tablespoon garlic powder
2 tablespoon onion powder
3 tablespoon New Mexico chile powder
½ teaspoon cumin
½ teaspoon paprika
3 teaspoon kosher salt
1 teaspoon ground black pepper

Salad

5 cups chopped lettuce
2 cups diced cherry tomatoes
2 cups sliced mushrooms (baby bella or white)
2 cups sliced radishes

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Instructions

Coconut Lime Jalapeño Dressing

Make the dressing ahead of time.
Refer to the recipe by clicking here.

Roasted Sweet Potatoes

Preheat oven to 400°F.
Wash, peel, and dice sweet potatoes into medium bite-sized pieces, about half an inch each. Place in a large bowl and toss with 3 tablespoons of olive oil.
Spread the diced sweet potatoes on a cookie sheet covered with parchment paper. Roast in the oven for 20-25 minutes, or until they are golden-brown on the outside and fork tender on the inside.

Ground Beef

While the sweet potatoes are roasting, brown ground beef in a large skillet. When the meat is almost done cooking, add ½ of a diced onion and sauté with the meat.

Taco Seasoning

While the beef cooks, prepare the taco seasoning by mixing all of the taco seasoning spices in a small bowl.
Once the meat has finished cooking, add in 3 tablespoons of the taco seasoning and ½ cup of water. Mix together with the meat until the water evaporates.
Taste meat for seasoning. Adjust seasoning to your liking by adding more taco seasonings as you see fit. Be sure to add at least ¼ cup of water for every tablespoon of seasoning you add.
Mix any added taco seasoning and water with the meat and allow water to evaporate.

Salad and Assembly

Create the salad with the vegetables listed or vegetables of your choice.
Assemble each bowl, starting with the salad, then the beef and sweet potatoes. Finish them off with a generous drizzle of the coconut lime jalapeño dressing.

Notes

It is better to assemble each bowl separately rather than toss everything together as any leftovers will end up wilting. I suggest storing the beef and potatoes together in an air-tight container in the refrigerator for up to 4 days.
The salad without dressing can be stored in the refrigerator for up to 10 days.
The dressing can be stored in an air-tight container in the fridge for up to 5 days.
Any leftover taco seasoning can stored in an air-tight container in a cool, dry place for up to 6 months.
It is better to assemble each bowl separately rather than toss everything together as any leftovers will end up wilting. I suggest storing the beef and potatoes together in an air-tight container in the refrigerator for up to 4 days.
The salad without dressing can be stored in the refrigerator for up to 10 days.
The dressing can be stored in an air-tight container in the fridge for up to 5 days.
Any leftover taco seasoning can stored in an air-tight container in a cool, dry place for up to 6 months.
Add additional coconut milk to the dressing if your dressing is too thick.