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Healthy Sweet Potato Taco Bowl Recipe

Sweet potato HEALTHY taco bowl with seasoned ground beef, fresh pico de gallo, creamy lime sour cream, and avocado. A flavorful, balanced meal perfect for lunch or dinner.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 4 people
Author: Karina Carrel

Ingredients

Taco mince

  • 1 lb 1 lb ground beef
  • 1 tablespoon avocado oil
  • 1 cup medium onion chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground coriander
  • 1 tablespoon Mexican blend spice
  • 1/2 tablespoon garlic powder
  • 2 tablespoons tomato paste
  • 1/2 cup beef stock
  • 1/2 cup diced tomato
  • 1/4 cup fresh coriander chopped

Pico de gallo

  • 20 cherry tomatoes chopped
  • 1 cup red onion finely diced
  • 1/3 cup fresh coriander chopped
  • 1/4 cup jalapeños finely chopped
  • 2 tablespoons Juice of 1 lime
  • 1 pinch salt

Sour cream

  • 1 cup sour cream
  • 1 teaspoon Mexican blend spice
  • 1/2 teaspoon lime juice
  • 1/4 teaspoon salt

To serve

  • 4 cups small sweet potatoes roasted, peeled and sliced
  • 1/4 cup Fresh coriander leaves
  • 1 tbsp Chilli sauce or Tabasco to taste
  • 1 1/3 cups large avocado sliced
US - Metric

Instructions

  • Cook the sweet potato in oven for 45 min at 180°C.
  • While the sweet potato is baking, start with the beef. Heat the oil in a large skillet over medium-high heat.
  • Add the ground beef, salt, pepper, ground coriander, mexican spice blend and garlic powder. Cook for 2 min, breaking apart the meat with a spoon.
  • Stir in the chopped onion and cook for 1 more min.
  • Add tomato paste, beef stock, diced tomato, and chopped coriander. Stir and cook for about 3 min. Set aside.
  • For pico de gallo in a bowl, combine the chopped tomatoes, onion, coriander, jalapeños, lime juice and salt. Chill until ready to serve.
  • For sour cream in a small bowl, mix the cream, mexican spice, lime juice and salt. Refrigerate until ready to serve.
  • Slice the avocado and pick some coriander leaves.
  • Once the sweet potato is ready, let it cool down, and peel it. Slice the sweet potato into thick pieces so you can add them to the bowl.
  • To assembly the bowl, first add the meat, fell with the sliced sweet potato, some pico de gallo, the cream on top and garnish with fresh coriander, tabasco, and avocado slices.

Video

Notes

There are a couple of small things I’ve learned making this bowl that really make a difference.
  • Cook The Beef While The Potatoes Are In The Oven
    The sweet potatoes take about 45 minutes to roast, which is plenty of time to cook the taco mince and prepare the toppings. By the time the potatoes are ready, everything else should be done.
  • Roasted Sweet Potatoes Should Be Soft But Not Mushy
    You want them tender enough to slice easily but still hold their shape in the bowl. If they get too soft, the bowl loses that nice texture contrast.
  • Taste The Pico Before Serving
    Sometimes tomatoes are sweeter or less acidic depending on the season. I always taste the pico and adjust the lime or salt if needed.
  • Add The Sour Cream At The End
    I like to spoon the sour cream over the bowl right before serving so it stays cool and creamy against the warm meat and potatoes.
  • Avocado Is Optional But Really Good Here
    The avocado adds richness and balances the spices in the beef, especially if you’re adding chilli sauce on top.

Nutrition

Calories: 371kcal | Carbohydrates: 60g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 5mg | Sodium: 1231mg | Potassium: 1412mg | Fiber: 11g | Sugar: 15g | Vitamin A: 21184IU | Vitamin C: 43mg | Calcium: 182mg | Iron: 3mg