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Sweet Potato Taco Bowl: A Craving Crusher with Flavor and Heart
Youssef Hb

Sweet Potato Taco Bowl: A Craving Crusher with Flavor and Heart

A hearty and customizable Tex-Mex inspired taco bowl with tender beef, smoky caramelized sweet potatoes, and vibrant toppings. The bold spices create a satisfying base while the balanced protein-to-veg ratio ensures it's both filling and guilt-free. Perfect for weeknight meals or batch cooking.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Tex-Mex
Calories: 520
Ingredients Method Notes

Ingredients
  

  • Chili Powder
  • Sweet Smoked Paprika
  • Ground Cumin
  • Kosher Salt
  • Dried Oregano
  • Garlic Powder
  • Onion Powder
  • Cayenne Powder
  • Sweet Potatoes, diced (1 lb / 454g)
  • Vegetable Oil (1 tbsp)
  • Extra Lean Ground Beef (1 lb / 454g)
  • Black Beans (1 can, 15 oz / 425g)
  • Frozen Corn (1/2 cup, thawed)
  • Toppings: Avocado slices, lime wedges, cilantro (optional), Greek yogurt or vegan sour cream (optional)

Method
 

  1. Preheat oven to 425°F (220°C)
  2. Toss sweet potatoes with vegetable oil, chili powder, paprika, garlic powder, onion powder, salt, and cayenne
  3. Spread on a baking sheet and roast for 25-30 minutes until caramelized
  4. While potatoes roast, cook ground beef in a skillet with chili powder, cumin, oregano, salt, and cayenne until browned
  5. Add drained black beans and frozen corn to the skillet; sauté 5 minutes
  6. To assemble, layer 1/4 of the roasted sweet potatoes in bowls
  7. Top with beef mixture and desired toppings (avocado, lime, cilantro, etc.)

Notes

Use avocado oil for optimal crispiness
Adjust cayenne based on spice tolerance
Fresh herbs and store-bought salsas add flavor variation
Batch roast potatoes over the weekend for weeknight convenience
Substitute ground turkey or plant-based meat for a different protein option