Sweet Potato Taco Bowl

These taco bowls are not only easy to make but also super tasty and filling. Start by roasting some sweet potatoes (I used Japanese sweet potatoes) until tender. While that’s going prepare the taco meat, Next, whip up a fresh pico de gallo using diced tomatoes, onions, cilantro, and lime juice. This will add a refreshing crunch that complements the savory beef perfectly. For the creamy cilantro lime crema, blend together mayo, sour cream, fresh cilantro, garlic, lime juice, and a pinch of salt. Drizzle it over your taco bowl for a luscious finish that ties all the ingredients together.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. preheat oven to 425°F. Line a sheet pan with parchment paper.

Step 2

2. Sweet potatoes— Wash the sweet potatoes well. Cube sweet potatoes into 1/2-inch pieces. Transfer to a bowl and season with avocado cooking spray, salt and pepper. Toss well until all the potatoes are coated in the oil. Transfer the potatoes into the prepared sheet pan, spread out in an even layer and roast for 30 minutes, flipping them halfway.

Step 3

3. Taco Meat— Place a pan on medium-high heat, add oil, diced onions and the minced garlic. Cook for 2 minutes, then add in the ground beef, break it up with a meat masher or a wooden spoon and saute until browned. Season the meat with taco seasoning and one packet of Sazón, give it a mix, next Add in 1/2 cup water mix again and let simmer on medium-low for 5 more minutes or until the juices reduce to your liking.

Step 4

4. Pico De Gallo— Dice the tomatoes, red onion, jalapeño(remove seeds) and chop the cilantro. In a medium bowl, stir together the tomatoes, onion, cilantro, jalapeño, lime juice and salt. Chill until ready to use.

Step 5

5. Cilantro Lime Crema— In a small blender or food processor, place mayonnaise, sour cream, cilantro, garlic, lime juice and salt. Process until creamy and smooth.

Step 6

6. Assemble the taco bowls— First the roasted sweet potatoes, then the ground beef, top with shredded cheese. I microwaved mine for 30 seconds just until the cheese melts. Followed by the pico de gallo then a generous drizzle of the cilantro lime crema. Enjoy!!

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