Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 2 ripe avocados
- 1 lime, juiced
- 2 tablespoons chopped fresh cilantro
- 1 cup diced tomato
- 1/2 cup diced red onion
- 1/2 cup sour cream
Instructions
- Preheat the oven to 400°F (200°C).
- Toss cubed sweet potatoes with olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a skillet over medium heat, cook ground beef until browned. Drain excess fat and stir in taco seasoning with a splash of water; simmer for 3-5 minutes.
- For guacamole, mash avocados in a bowl and mix in lime juice, cilantro, and salt.
- Combine diced tomato, red onion, and cilantro for pico de gallo.
- Assemble bowls by layering roasted sweet potatoes and seasoned beef, topped with guacamole, pico de gallo, and sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 6g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 70mg