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
- 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.
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: Another delicious dressing that goes great with this taco bowl is my Homemade Chipotle Ranch Dressing.
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 corn. 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
- Salpicón (Mexican Shredded Beef Salad)
- Tuna Salad Lunch Bowl
- Whole30 Sweet Potato and Avocado Salad
- Ensalada de Pollo (Mexican Chicken Salad)
- Nopalitos and Roasted Red Pepper Salad
Recipe
Sweet Potato Taco Bowl
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.
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.
Originally published January 18, 2019. Updated post February 2023.
Rebecca
Sweet Potatoes are really delicious and I haven't found a way to prepare them that I didn't like, so this recipe looks great. Can't wait to try it!
everydaylatina
Thank you, I hope you try it and love it.
karen
this looks so delicious. i love anything with sweet potato
everydaylatina
Thank you! This was very good.
Jaclyn Musselman
This recipe is pretty much my favorite ingredients to eat! I love sweet potato and I like to make bowls like these. I will be trying your homemade taco seasoning! I wish I could get the kids on board to eat sweet potatoes though!
everydaylatina
Oh no, they are missing out. I can't get enough sweet potatoes. I hope you like the taco seasoning.
Yolanda
I love sweet potatoes but I'm usually pretty boring with them. This looks REALLY good! I'm not a red meat eater so I'm going to try this recipe with ground turkey. I love the spice combinations you've used and that dressing looks like it really kicks this dish up a big notch. Yum!
everydaylatina
I have had this dressing with a ground turkey taco salad and it is also great. I hope you like it!
Karen
I love finding new ways to use and eat sweet potatoes. This looks like a versatile dish and your dressing looks really yummy!
everydaylatina
Me too, I love sweet potatoes and with that dressing they are even better!
jenna | the urben life
Oooh, this looks so yummy and healthy!! I love sweet potato and bowls like this. That Coconut Lime Jalapeño Dressing sounds delicious 🙂
everydaylatina
Thank you. That dressing is magical!