Sweet Potato Taco Bowl with Ground Beef
Roasted sweet potato cubes and taco-seasoned ground beef form the warm base of these bowls. Black beans and pico de gallo sit alongside them in separate sections, with a scoop of mashed avocado in the center and cilantro and lime to finish.
Roast the potatoes while the beef cooks in a skillet. Give the potato cubes room to brown, and add just enough water to the seasoned beef to keep the crumbles moist without making them saucy.
Yield: 4 bowls | Prep: 15–20 minutes | Cook: 25–30 minutes | Total: about 40–50 minutes
Ingredients
- 1 1/2 lb sweet potatoes (680g), peeled and cut into approximately 3/4-inch cubes
- 1 1/2 tablespoons olive oil
- 2 teaspoons chili powder, divided
- 1 teaspoon ground cumin, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon smoked paprika, divided
- 1 teaspoon kosher salt, divided, plus a pinch for the avocado and more to taste
- 1 lb lean ground beef (450g)
- 2 tablespoons water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup pico de gallo (about 240g)
- 2 medium ripe avocados
- 2 limes, cut into wedges
- 1/4 cup chopped fresh cilantro
How to Make Sweet Potato Taco Bowls
- Season the potatoes: Preheat the oven to 425°F (220°C). Toss the sweet potatoes with the olive oil, 1 teaspoon chili powder, and 1/2 teaspoon each of the cumin, garlic powder, smoked paprika, and salt.
- Roast: Spread the potatoes in one layer on a large rimmed sheet pan; use a second pan if needed to avoid crowding. Roast uncovered, turning about halfway through. Start checking at 20 minutes. The cubes will usually be fork-tender with browned edges after 25–30 minutes.
- Brown the beef: While the potatoes roast, cook the ground beef in a 10- to 12-inch skillet over medium-high heat, breaking it into small crumbles. Cook until browned and cooked through, about 8–12 minutes. Lean beef usually needs no added oil, but add a teaspoon if it sticks. Drain excess fat if needed.
- Season the beef: Reduce the heat to medium-low. Add the remaining chili powder, cumin, garlic powder, smoked paprika, and salt with the 2 tablespoons water. Stir uncovered until the spices coat the beef and no liquid pools in the skillet. The crumbles should be moist, not soupy. Ground beef should reach 160°F (70°C) if checked with a food thermometer.
- Prepare the toppings: Gently warm the beans in a microwave-safe bowl or in the emptied beef skillet, keeping them separate from the beef. Mash the avocados with juice from one lime wedge and a pinch of salt, leaving them thick enough to scoop. Drain excess liquid from the pico de gallo.
- Assemble: Divide the potatoes, beans, beef, and pico among four wide, shallow bowls, placing each in its own section. Add a rounded scoop of avocado near the center, scatter with cilantro, and serve with the remaining lime wedges.
How to Get Browned Sweet Potatoes
Cut the potatoes into similarly sized 3/4-inch cubes so they finish at about the same time. If they are piled together, trapped moisture will leave them tender but pale. Spread them out and use browned edges and fork-tender centers—not the clock alone—to judge when they are done.
Air-fryer option: Cook the potato cubes at 400°F (205°C) for about 12–15 minutes, shaking halfway through. Work in uncrowded batches and check for tenderness and browning; a full four-serving batch may not fit in one basket.
For a different topping direction, try this Mexican street corn sweet potato bowl.
Meal Prep and Reheating
Let the cooked components cool briefly, then refrigerate the potatoes, beef, and beans in airtight containers for up to 3–4 days. Keep the pico separate and use it within about 2–3 days. Prepare the avocado near serving when practical.
Reheat the cooked components until hot in the microwave, then add the pico, avocado, cilantro, and lime. For better potato texture, reheat the potatoes in a skillet over medium heat or briefly in an air fryer. They may be softer than when freshly roasted, especially after microwaving.
Cooked beef can be frozen for about 2–3 months. Sweet potatoes may soften after freezing, so fresh-roasted potatoes are preferable for these bowls. Do not freeze assembled bowls with the fresh toppings.
For a different way to pair sweet potatoes and ground beef, see the sweet potato burger bowl with ground beef.
Nutrition
Approximate per bowl (1 of 4): 600 calories, 31g protein, 28g fat, and 56g carbohydrates. Approximate per 100g of finished bowl: 130 calories, 7g protein, 6g fat, and 12g carbohydrates. Values will vary with beef leanness, bean draining, avocado size, and finished bowl weight.
Equipment
- Oven
- Large rimmed sheet pan
- 10- to 12-inch skillet
- Microwave-safe bowl
Ingredients
For the bowls
- 1 1/2 lb sweet potatoes (680g), peeled and cut into approximately 3/4-inch cubes
- 1 1/2 tablespoons olive oil
- 2 teaspoons chili powder, divided
- 1 teaspoon ground cumin, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon smoked paprika, divided
- 1 teaspoon kosher salt, divided, plus a pinch for the avocado and more to taste
- 1 lb lean ground beef (450g)
- 2 tablespoons water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup pico de gallo (about 240g)
- 2 medium ripe avocados
- 2 limes, cut into wedges
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the sweet potatoes with the olive oil, 1 teaspoon chili powder, and 1/2 teaspoon each of the cumin, garlic powder, smoked paprika, and salt.
- Spread the potatoes in a single layer on a large rimmed sheet pan, using a second pan if needed. Roast uncovered, turning about halfway through, until fork-tender with browned edges, usually 25–30 minutes. Start checking at 20 minutes.
- While the potatoes roast, cook the ground beef in a 10- to 12-inch skillet over medium-high heat, breaking it into small crumbles, until browned and cooked through, about 8–12 minutes. Add a teaspoon of oil if it sticks, and drain excess fat if needed.
- Reduce the heat to medium-low. Add the remaining chili powder, cumin, garlic powder, smoked paprika, and salt along with the water. Stir uncovered until the spices coat the beef and no liquid pools in the skillet. Check that the beef reaches 160°F (70°C).
- Warm the beans in a microwave-safe bowl or in the emptied skillet, keeping them separate from the beef.
- Mash the avocados with the juice from one lime wedge and a pinch of salt, keeping the mixture thick enough to scoop. Drain excess liquid from the pico de gallo.
- Divide the potatoes, beans, beef, and pico among four wide, shallow bowls, placing each in its own section. Add a rounded scoop of avocado near the center, scatter with cilantro, and serve with the remaining lime wedges.
Tips
- Cut the sweet potatoes into similarly sized 3/4-inch cubes so they cook evenly.
- Spread the potatoes out and use a second pan if needed; crowding traps moisture and can prevent browning.
- Judge the potatoes by their browned edges and fork-tender centers, not the clock alone.
- Add only enough water to coat the beef with seasoning; the crumbles should be moist, not soupy.
- Drain excess liquid from the pico de gallo before assembling the bowls.
Variations
- Air-Fryer Sweet Potatoes: Cook the potato cubes at 400°F (205°C) for about 12–15 minutes, shaking halfway through. Work in uncrowded batches and check for tenderness and browning.
