Description
Sweet Potato Taco Bowls made with roasted sweet potatoes, seasoned protein, fresh vegetables, and bold taco flavors. A balanced, customizable dinner perfect for busy weeknights or meal prep.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound ground turkey
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 2 cups cooked rice
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1 large avocado, sliced
- 2 cups shredded lettuce
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Preheat the oven to 425°F and line a baking sheet.
- Toss sweet potatoes with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
- Spread sweet potatoes evenly on the baking sheet and roast until tender and lightly caramelized.
- Heat a skillet over medium heat and cook ground turkey until fully browned.
- Add chili powder, cumin, onion powder, paprika, and salt to the turkey and stir to combine.
- Prepare rice and chop all fresh toppings while components cook.
- Assemble bowls with rice, roasted sweet potatoes, seasoned turkey, and toppings.
- Finish with fresh cilantro and a squeeze of lime before serving.
Notes
- Roast sweet potatoes until edges are golden for best flavor.
- Store toppings separately when meal prepping to keep textures fresh.
- Swap rice for quinoa or cauliflower rice if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 9
- Sodium: 680
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 10
- Protein: 32
- Cholesterol: 85