Description
A vibrant, plant-forward take on tacos, featuring roasted sweet potatoes, seasoned ground beef, fresh guacamole, and pico de gallo in a nourishing, easy-to-customize bowl. Naturally gluten-free and packed with fiber-rich carbs, protein, and healthy fats.
Ingredients
1 large sweet potato, peeled and cubed
1 lb (450g) ground beef (use plant-based alternative for vegan)
1 avocado, mashed
1/2 cup tomatoes, chopped
1/4 cup red onion, chopped
1 jalapeño, seeded and finely chopped
1 lime, juiced
1 tbsp olive oil
1 tbsp taco seasoning (spices like paprika, cumin, salt)
1 tbsp chopped fresh cilantro or parsley
1 cup shredded cheddar or dairy-free alternative (optional)
Pinch of salt and pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, taco seasoning, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until golden and tender.
In a skillet over medium heat, cook ground beef, breaking into bits. Drain excess fat, then add 1 tsp taco seasoning, remaining 1 tsp paprika, and cumin; cook 5 minutes until fragrant and browned.
To make pico de gallo: Combine chopped tomatoes, red onion, jalapeño, and lime juice in a bowl. Season with salt and pepper.
To assemble: Layer roasted sweet potatoes, seasoned beef, pico de gallo, and guacamole in bowls. Top with cheese and cilantro, if using.
Notes
Substitute beef with lentils or plant-based alternatives for a vegan version.
Roast potatoes and cook beef simultaneously to save time.
Double the pico de gallo and guacamole for a vibrant finish.
Store components separately for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg