In this week’s installment of our Seasonal Spoonfuls series, we’re bringing you a nutritious and flavorful meal that’s perfect for a cozy night in or meal prepping for the week. These Roasted Sweet Potato Taco Bowls combine smoky, caramelized sweet potatoes with a hearty, well-seasoned filling, creating a delicious balance of textures and flavors.
This dish is packed with fiber from sweet potatoes and cabbage, protein from ground beef (or a plant-based alternative), and bold taco seasoning for that satisfying, zesty kick. Plus, it’s highly customizable—swap out the protein, add different vegetables, or experiment with toppings to make it your own!
A Comforting, Flavorful Bowl
Sweet potatoes provide natural sweetness and a soft texture that complements the savory taco-seasoned filling. Roasting the potatoes enhances their flavor while the stovetop-cooked mixture of peppers, onions, and cabbage creates a filling, nutrient-dense base. Whether you’re feeding a crowd or prepping meals for the week, this dish is easy, wholesome, and incredibly satisfying.
Ingredients:
- 2 large sweet potatoes, largely diced
- 1 tbsp olive oil
- 1 lb. ground beef, turkey (shredded or ground), or chicken(shredded or ground) (Vegetarian Option: Use 1 can (15 oz) black beans or 1 cup cooked lentils instead)
- 1 bell pepper, diced
- 1 small onion, diced
- 1 small cabbage, diced (or ½ large cabbage)
- 2 tbsp taco seasoning
- ¼ cup water
Optional Toppings:
- Guacamole
- Pico de gallo
- Salsa
- Shredded cheese
- Sour cream
- Chopped cilantro
Directions:
Roast the Sweet Potatoes:
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 30-40 minutes, flipping halfway, until tender and slightly caramelized.
Prepare the Filling (Meat or Vegetarian):
- For Meat Version: In a large skillet over medium heat, cook the ground meat until browned. Drain excess grease if needed.
- For Vegetarian Version: If using black beans or lentils, heat them in a skillet with a splash of olive oil for 2-3 minutes before adding veggies.
- Add diced bell pepper, onion, and cabbage. Sauté for 5 minutes until softened.
- Stir in taco seasoning and water. Simmer for 3-5 minutes until well combined.
Assemble the Bowls:
- Divide roasted sweet potatoes into serving bowls.
- Top with the meat or vegetarian filling.
- Add desired toppings like guacamole, pico de gallo, salsa, and shredded cheese.
Why You’ll Love This Recipe:
✅ Nutrient-Dense – Loaded with fiber, protein, and essential vitamins.
✅ Customizable – Swap proteins, use different veggies, or add your favorite toppings.
✅ Meal-Prep Friendly – Make ahead for easy, nutritious meals.
Customization Ideas:
- Protein: Swap beef for shredded chicken, ground turkey, black beans, lentils, or tofu.
- Vegetables: Use zucchini, mushrooms, corn, or spinach in place of or in addition to bell peppers and cabbage.
- Toppings: Try Greek yogurt instead of sour cream, add crushed tortilla chips for crunch, or mix in avocado slices.
We’d love to hear from you! Do you have a favorite healthy, hearty meal that’s easy to prepare? Share your favorite recipes with us, and they may be featured in our Seasonal Spoonfuls series!
- Want to explore more Seasonal Spoonfuls recipes? Check out previous favorites:
- 🥄 Sweet Potato Spinach Bake
- 🍌 Double Chocolate Banana Bread
- 🍏 Cinnamon Apple Quinoa Bowl
- 🍫 Sweet Potato & Avocado Chocolate Pudding
- 🔥 Healthy Buffalo Chicken Dip
