Description
A vibrant and nourishing taco bowl combining roasted sweet potatoes, smoky spiced ground beef, and fresh toppings. Balanced flavors and textures make this dish a comforting, customizable, and modern twist on traditional tacos.
Ingredients
2 large sweet potatoes, peeled and cubed
1 lb ground beef (90% lean)
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1/4 tsp smoked paprika
2 tbsp olive oil
8 cups cooked white or brown rice (base)
1 cup diced fresh tomatoes
1 cup shredded red cabbage
1 avocado (guacamole)
1/4 cup chopped cilantro
1/4 cup sour cream
1 lime, juiced
2 jalapeños (seeded, optional)
1/4 cup red onion (chopped)
Salt to taste
Instructions
Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, salt, cumin, chili powder, and paprika. Spread on a baking sheet and roast 25–30 minutes, until tender and golden.
Heat remaining 1 tbsp oil in a skillet. Brown ground beef with garlic powder, draining excess fat. Mix in cooked rice.
Prepare toppings: Sauté red onion, jalapeños, and tomatoes. Mash avocado with cilantro and lime juice for guacamole.
Assemble bowls: Layer rice, spiced beef, roasted sweet potatoes, and toppings. Garnish with sour cream and fresh lime.
Notes
Substitute ground beef with halal chicken or plant-based alternative if preferred.
Adjust spice level by removing jalapeño seeds.
Top with pickled red onion for extra tang.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg