Sweet Potato Taco Bowl
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.
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.
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