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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My mom was always recreating different fast food delicacies in a much more skillful and flavorful way. I remember when she began buying packets of taco seasoning so she could make her own tastier versions of nachos supreme and Taco Bell-style tacos.

Learning from my mom, I tend to keep store-bought taco seasoning in my pantry. It is so convenient and packs a punch of flavor when creating certain ground beef dishes.

In the last few years, I have begun making my own taco seasoning concoctions too. I love doing this because it gives me control of exactly what I am adding into the mixture.

The homemade taco seasoning in today's recipe is a chili-garlic seasoning that is great with the ground beef and complements all the flavors of the taco bowl perfectly.

Jump to:

Why You'll Love This Recipe
The Ingredients
How to Make This Sweet Potato Bowl
Tips and Variations
Recipe

Why You'll Love This Recipe

Mix of flavors and textures: This taco bowl is an excellent combination of seasoned ground beef, roasted sweet potatoes, and crisp, fresh vegetables.

Healthy Ingredients: The recipe is loaded with protein, fresh vegetables and sweet potatoes which are full of minerals, fiber, vitamins, and phytonutrients.

Homemade Dressing: The addition of homemade coconut lime jalapeño dressing marries all of the flavors together, and just goes so perfectly with sweet potatoes.

Whole30 Compatible: Every ingredient, including the homemade dressing, is perfect if you are doing a round of Whole30.

The Ingredients

Coconut-Lime Jalapeño Dressing: I recommend making this homemade dressing recipe which includes coconut cream, oil, jalapeños, lime juice, garlic powder, salt and pepper. Check out that recipe post for quantities and recipe instructions.

Sweet Potatoes: When choosing sweet potatoes, look for small to medium-sized ones that are firm, with smooth skin, and have no bruises or cracks.

Oil: I prefer a mild-tasting olive oil or refined avocado oil for roasting, frying, and sautéing as they are healthier than other oils.

Ground Beef: I try to buy ground beef that is 80% lean so that it won't get dried out while cooking.

Onion: I love adding diced onion to ground beef as it is a simple way to add so much flavor.

Taco Seasoning: To create your own taco seasoning you will use dried spices you probably have in your pantry, which include garlic powder, onion powder, New Mexico chile powder, ground cumin, paprika, kosher salt, and ground black pepper.

Fresh Salad Vegetables: Use whichever salad veggies you prefer but I like to use lettuce, cherry tomatoes, mushrooms, and radishes.

See recipe card for quantities.

How to Make This Sweet Potato Bowl

1. Make the Dressing

Make the dressing ahead of time. Here's the link to the coconut lime jalapeño dressing.

2. Roast Sweet Potatoes

Peel and dice the sweet potatoes into medium bite-sized pieces.
Place in a large bowl and toss with olive oil or avocado oil.
Spread them out on a parchment paper covered cookie sheet.
Place in a 400°F oven for 20-25 minutes, until golden-brown on the outside and fork tender on the inside.

3. Cook the Ground Beef

Add ground beef to a large skillet over medium heat.
When the meat begins to brown, add in diced onion.

Mixing taco seasoning for taco bowl — Little kitchen helper

4. Prepare the Taco Seasoning

While the beef browns, prepare the taco seasoning.
In a small bowl, mix together garlic powder, onion powder, chili powder, ground cumin, paprika, kosher salt, and ground black pepper.
Once the meat has finished cooking, add in three tablespoons of the taco seasoning and ½ cup of water.
Mix this all together with the meat until the water evaporates.

5. Adjust Seasoning

Taste the ground beef to check the seasoning.
If a stronger flavor is desired, add another tablespoon of seasoning with ¼ cup of water.
Be sure to season this to your liking. If you want to add more than the 3 or 4 tablespoons indicated in the recipe, that's up to your own taste preference. Just be sure to add water when you do add more in order to help spread the taco seasoning throughout all of the meat.

6. Assemble Bowl

Create a green salad with the vegetables of your liking. I like to start with a bed of lettuce, then I add cherry tomatoes, mushrooms, and radishes.
Assemble each bowl with salad at the bottom.
Next add the beef and sweet potatoes.
Finally, finish it off with a drizzle of coconut-lime jalapeño dressing.

How to Serve

The great thing about this dish is you have a complete meal in one bowl that's great for either lunch or dinner.

You can also always accompany it with a side of tortilla chips or tostadas for scooping. Plus, a fresh agua fresca from the list below is always a good choice:

How to Store and Reheat

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.

Substitutions

Taco Seasoning: If you'd rather buy already made taco seasoning, I highly recommend the one by Primal Palate which has clean, healthy ingredients and amazing flavor. Find it here.

Dressing: Other delicious salad dressings that go great with this taco bowl is my Homemade Chipotle Ranch Dressing or Creamy Serrano Ranch.

Tips and Variations

Add more spice to this dish by adding a diced jalapeño along with the diced onion when cooking the ground beef.
Make this recipe even heartier by adding black or pinto beans, rice, or roasted corn pico de gallo. Just keep in mind that those ingredients are not Whole30 compatible.

I hope you enjoy!

PLEASE LEAVE A COMMENT BELOW IF YOU MAKE THIS OR TAG ME ON INSTAGRAM @EVERYDAYLATINA.

More Salad Recipes

Bowl with sweet potato taco bowl and dressing in the background

Recipe

Sweet Potato Taco Bowl

by Gemma Aguayo-Murphy

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine Mexican

Servings

Equipment

Mixing bowl
Cookie Sheet
Pan or skillet

Ingredients

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

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.
Add additional coconut milk to the dressing if your dressing is too thick.

Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!

Originally published January 18, 2019. Updated post February 2023.

Sweet Potato Taco Bowl

Why You'll Love This Recipe

The Ingredients