Sweet Potato Taco Bowls with Savory Ground Beef
A delicious weeknight meal combining seasoned ground beef and roasted sweet potatoes topped with a creamy lime crema.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking and Skillet Cooking
- Cuisine: Mexican
- Diet: Carnivore
Ingredients
- 1 lb lean ground beef (90/10 or 93/7)
- 2 medium sweet potatoes, cubed into 1/2-inch pieces
- 1-2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon chili powder or cumin
- 1 packet taco seasoning
- 1/4 cup water or beef broth
- 1 can black beans, rinsed and drained
- 1 cup canned or frozen corn, thawed
- 2 cups cooked rice (white or brown) or greens-based option
- 1/2 cup sour cream (or Greek yogurt)
- Juice of 1/2 to 1 lime
- 2 tablespoons finely chopped fresh cilantro
- Diced avocado, for topping
- Extra fresh cilantro, for topping
- Cotija cheese (or cheddar/Monterey Jack), for topping
- Hot sauce, for topping
- Sliced jalapeños, for topping
- Pickled red onions, for topping
Instructions
- Preheat your oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, pepper, and chili powder or cumin. Roast for 20-25 minutes.
- Heat a large skillet over medium-high heat. Add ground beef and cook until fully browned. Drain excess fat.
- Reduce heat to medium. Stir in taco seasoning and water or beef broth. Simmer for 3-5 minutes, then add black beans and corn, heating through.
- Whisk together sour cream (or Greek yogurt), lime juice, and cilantro for the lime crema.
- Divide cooked rice among bowls. Top with seasoned beef, roasted sweet potatoes, and lime crema. Add your choice of toppings.
Notes
Check for tenderness of sweet potatoes and adjust seasoning to taste. Use fresh toppings just before serving for freshness.