If you’re looking to bring a bit of excitement to your midweek meals, we have the perfect solution. It’s time to move beyond the usual taco night and embrace the delicious freedom of a bowl. We’ve captured all the glorious, zesty essence of tacos and transformed them into this fantastic Sweet Potato Taco Bowl Recipe. Imagine a vibrant dish where richly spiced beef mince meets the gorgeous, earthy sweetness of roasted sweet potato, complemented by a rainbow of fresh toppings. This is a meal that truly satisfies on every level, offering a comforting yet brilliantly healthy dinner that we’re sure will become a new family favourite.

Why You’ll Love This Recipe

• An incredible depth of flavour. The combination of sweet, roasted potato cubes with savoury, seasoned beef mince is simply divine. Every mouthful is a delightful surprise, bursting with spices, creaminess, and a touch of citrus.
• Simple and speedy to prepare. This recipe is perfectly suited for busy evenings. As the sweet potatoes roast away, you can easily get on with the other elements, bringing it all together in well under an hour.
• Packed with goodness. We love a meal that’s as nourishing as it is delicious. This healthy taco bowl is full of fibre, quality protein, and beneficial fats, making it a meal you can feel fantastic about serving.
• Effortlessly adaptable. Consider this recipe a brilliant starting point. You can tailor it to your heart’s content, whether that means switching the protein, adding different vegetables, or going wild with the toppings.

Ingredients

To create this wonderful sweet potato taco bowl, you’ll need the following simple, fresh components. We find these ingredients come together to produce the most beautiful and balanced flavours.

• 2 large sweet potatoes (about 700g), peeled and cubed into 2cm pieces
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chilli powder (or more, to taste)
• 500g lean beef mince
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato purée
• 1 teaspoon dried oregano
• 150ml beef or vegetable stock
• 1 tin (400g) black beans, rinsed and drained
• 200g sweetcorn (tinned or frozen)
• 200g cooked rice or quinoa, to serve
• For Topping (all optional, but highly recommended!):
• 1 large avocado, sliced or mashed
• A generous handful of fresh coriander, chopped
• 4 tablespoons soured cream or Greek yoghurt
• 1 lime, cut into wedges
• Pickled red onions or sliced jalapeños for a kick
• Sea salt and freshly ground black pepper, to taste

Instructions

Follow these simple steps to create your delicious sweet potato taco bowl. We recommend reading through all the steps before you begin to get everything organised.

1. Roast the Sweet Potato: Begin by preheating your oven to 200°C (180°C Fan/Gas Mark 6). Place the sweet potato cubes onto a large baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle over the smoked paprika, ground cumin, chilli powder, salt, and pepper. Toss everything together until the cubes are evenly coated, then arrange them in a single layer. Roast for 25-30 minutes, turning them over halfway through, until they are tender and beautifully caramelised.
2. Start the Base: As the potatoes roast, warm the remaining olive oil in a large frying pan over a medium heat. Add the chopped onion and cook gently for 5-7 minutes until it has softened. Next, stir in the minced garlic and cook for a further minute until it becomes wonderfully aromatic.
3. Brown the Mince: Increase the heat slightly and add the lean beef mince to the pan. Use a spoon to break it apart as it cooks. Continue cooking for about 5-8 minutes, until the mince is browned throughout. If you notice any excess fat, you can carefully pour it away.
4. Simmer and Season: Stir the tomato purée and dried oregano into the beef, along with a little more salt and pepper. Pour in the stock, give it a good stir, and bring the mixture to a gentle simmer. Allow it to bubble away for 10-15 minutes, which will help the sauce to reduce and thicken, creating a rich base for our beef and sweet potato bowl.
5. Get Toppings Ready: Use the simmering time to prepare all your colourful toppings. Rinse and drain the black beans and sweetcorn. Finely chop the fresh coriander, slice the avocado, and cut the lime into wedges for squeezing. Having everything ready in separate dishes makes assembly a breeze.
6. Begin Assembling: It’s now time to build your bowls! Start by sharing the cooked rice or quinoa equally among four bowls to create a foundation.
7. Layer the Flavours: Artfully arrange the other components on top of the base. Add a generous serving of the savoury beef mince, followed by a scoop of the roasted sweet potatoes. Create sections for the black beans and sweetcorn to make it look as good as it tastes.
8. Add the Finishing Touches: Finish each bowl with your prepared toppings. Add some sliced avocado, a dollop of soured cream, a scattering of fresh coriander, and perhaps some pickled onions or jalapeños if you like a bit of a kick. Serve straight away with a wedge of lime to squeeze over just before eating.

Tips for the Perfect Taco Bowl

Here are a couple of our favourite pointers for making this sweet potato recipe truly exceptional. Firstly, ensure the sweet potato cubes have plenty of room on the baking tray. Spreading them out helps them to roast properly and become golden and crisp, rather than just steaming. Secondly, don’t be afraid to adjust the seasoning to your liking. A little extra chilli powder can add more warmth, while more cumin can provide a lovely earthiness.

This dish is also brilliant for meal prep. The cooked mince, roasted potatoes, and grain base can be prepared in advance and kept in the fridge in separate containers. When you’re ready for a quick and satisfying meal, just reheat the main elements and add your fresh toppings. It’s an ideal method for ensuring you have a delicious and healthy option ready to go. For another fantastic bowl idea, our Bang Bang Chicken Thighs can be shredded and work beautifully as a substitute for the beef.

Frequently Asked Questions

We truly hope you enjoy making this Sweet Potato Taco Bowl Recipe as much as we do. It has quickly become a go-to meal in our homes because it’s so satisfying, flavourful, and wonderfully flexible. It really demonstrates that nutritious food can be incredibly exciting and anything but boring. After one taste, we’re sure you’ll rediscover your love for the versatile taco bowl. We’d love to hear how you get on in the comments! And for those with a sweet tooth, our delightful Peach Crumb Cheesecake would make the perfect dessert.

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 2 large sweet potatoes (about 700g), peeled and cubed into 2cm pieces
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chilli powder (or more, to taste)
• 500g lean beef mince
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato purée
• 1 teaspoon dried oregano
• 150ml beef or vegetable stock
• 1 tin (400g) black beans, rinsed and drained
• 200g sweetcorn (tinned or frozen)
• 200g cooked rice or quinoa, to serve
• For Topping (all optional, but highly recommended!):
• 1 large avocado, sliced or mashed
• A generous handful of fresh coriander, chopped
• 4 tablespoons soured cream or Greek yoghurt
• 1 lime, cut into wedges
• Pickled red onions or sliced jalapeños for a kick
• Sea salt and freshly ground black pepper, to taste

Instructions

1. Roast the Sweet Potato: Begin by preheating your oven to 200°C (180°C Fan/Gas Mark 6). Place the sweet potato cubes onto a large baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle over the smoked paprika, ground cumin, chilli powder, salt, and pepper. Toss everything together until the cubes are evenly coated, then arrange them in a single layer. Roast for 25-30 minutes, turning them over halfway through, until they are tender and beautifully caramelised.
2. Start the Base: As the potatoes roast, warm the remaining olive oil in a large frying pan over a medium heat. Add the chopped onion and cook gently for 5-7 minutes until it has softened. Next, stir in the minced garlic and cook for a further minute until it becomes wonderfully aromatic.
3. Brown the Mince: Increase the heat slightly and add the lean beef mince to the pan. Use a spoon to break it apart as it cooks. Continue cooking for about 5-8 minutes, until the mince is browned throughout. If you notice any excess fat, you can carefully pour it away.
4. Simmer and Season: Stir the tomato purée and dried oregano into the beef, along with a little more salt and pepper. Pour in the stock, give it a good stir, and bring the mixture to a gentle simmer. Allow it to bubble away for 10-15 minutes, which will help the sauce to reduce and thicken, creating a rich base for our beef and sweet potato bowl.
5. Get Toppings Ready: Use the simmering time to prepare all your colourful toppings. Rinse and drain the black beans and sweetcorn. Finely chop the fresh coriander, slice the avocado, and cut the lime into wedges for squeezing. Having everything ready in separate dishes makes assembly a breeze.
6. Begin Assembling: It’s now time to build your bowls! Start by sharing the cooked rice or quinoa equally among four bowls to create a foundation.
7. Layer the Flavours: Artfully arrange the other components on top of the base. Add a generous serving of the savoury beef mince, followed by a scoop of the roasted sweet potatoes. Create sections for the black beans and sweetcorn to make it look as good as it tastes.
8. Add the Finishing Touches: Finish each bowl with your prepared toppings. Add some sliced avocado, a dollop of soured cream, a scattering of fresh coriander, and perhaps some pickled onions or jalapeños if you like a bit of a kick. Serve straight away with a wedge of lime to squeeze over just before eating.

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