Ground Beef Sweet Potato Taco Bowl
A delightful taco bowl combining savory ground beef with roasted sweet potatoes and topped with creamy lime crema, perfect for busy weeknights or gatherings.
Ingredients
For the Taco Bowl
- 1 lb ground beef Use lean ground beef for a healthier option
- 2 medium sweet potatoes, cubed
- 1 tbsp olive oil
- 1 tsp chili powder Adjust based on spice preference
- 1 tsp cumin
- to taste Salt and pepper Season to your liking
- 1 cup diced tomatoes
- 1 cup black beans, drained and rinsed
- 1 medium avocado, sliced Add fresh when serving
- 1/2 cup lime crema Mix sour cream or Greek yogurt with lime juice and zest
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Toss cubed sweet potatoes with olive oil, chili powder, cumin, salt, and pepper.
- Spread the sweet potato cubes on a baking sheet in an even layer and roast for 20-25 minutes or until they are tender and golden.
Cooking
- Meanwhile, heat a skillet over medium heat and brown the ground beef until fully cooked.
- Add the diced tomatoes and black beans to the skillet, stirring until heated through, about 5 minutes.
Assembly
- Assemble your taco bowl by placing roasted sweet potatoes in a bowl, followed by the beef mixture, sliced avocado, and a generous drizzle of lime crema.
- Serve immediately and enjoy!
Notes
Store leftovers separately in airtight containers. Roasted sweet potatoes last up to 4 days in the fridge; consume beef and crema within 3 days for best quality. Add extra lime zest to lime crema for more brightness.