This Easy Sweet Potato Taco Bowl recipe is the perfect weeknight dinner. What I love about this easy dinner idea is that it’s filling, flavorful, and makes for great leftovers!
I love making this for quick weeknight dinners and for meal prep lunches. You can easily switch up the flavors with different toppings or a different protein.
If you like this easy weeknight dinner, you should try my Easy Sheetpan Beef Crispy Tacos (30 minute dinner!), One-Pan Chicken Enchilada Bowl (no tortillas!), or Loaded Healthy Burger Bowl (low-carb & meal prep friendly!)
Why You Will Love This Dinner
- Easy cooking – simple roasted sweet potatoes and one-pan ground turkey.
- Healthy ingredients – packed with protein, fiber, and healthy fats.
- Versatile meal – customize with your favorite toppings or grain base.
Ingredients
- Sweet potatoes – naturally sweet, high in fiber, and roast up golden and flavorful with cumin. (you can also use pre-chopped sweet potatoes, even frozen!)
- Olive oil + spices (cumin, paprika) – add warmth and depth of flavor.
- Ground turkey – lean protein that pairs perfectly with taco seasoning.
- Taco seasoning – the quick flavor boost that makes the turkey taste like tacos.
- Black beans – plant-based protein and fiber for staying power.
- Fresh cilantro – adds brightness to balance the hearty flavors.
- Avocado – creamy, nutrient-dense, and a healthy fat.
- Pico de gallo – fresh topping that ties the bowl together.
Substitutions and Variations
- Swap ground turkey for ground chicken or ground beef.
- Use roasted cauliflower or chickpeas for a vegetarian option.
- Try pinto beans instead of black beans.
- Add toppings like shredded cheese, Greek yogurt, or hot sauce.
- Skip the sweet potatoes for a lower-carb version.
Step-by-Step Instructions (Simplified)
Step 1: Roast sweet potato cubes with olive oil, cumin, and spices until tender and golden.
Step 2: Cook ground turkey in a skillet, add taco seasoning and water, and let it simmer.
Step 3: Warm black beans with cilantro.
Step 4: Assemble bowls with sweet potatoes, turkey, beans, avocado, and pico de gallo.
Tips and Notes
- Dice sweet potatoes evenly so they roast at the same speed or use pre-chopped!
- Don’t overcook the turkey, stop when it’s just cooked through and season it right away.
- Keep avocado and pico de gallo separate for meal prep until ready to serve.
- Double the recipe if you want to prep lunches for the week.
Recipe FAQs
Can I make this vegetarian?
Yes! Swap the turkey for roasted cauliflower or double up on beans for plant-based protein.
Can I use frozen sweet potatoes?
Yes, just roast them straight from frozen, add 5 extra minutes to cooking time.
How spicy is this?
It depends on your taco seasoning and pico de gallo. Use mild seasoning or add jalapeños if you want heat.
Can I make this ahead of time?
Definitely! This is one of my favorite meal prep recipes, just assemble and store in containers.
Serving Suggestions
- Serve over rice, quinoa, or cauliflower rice for a hearty base.
- Add a side of tortilla chips for crunch.
- Drizzle with salsa, hot sauce, or Greek yogurt for extra flavor.
- Pair with a simple green salad.
Storage and Reheating Instructions
Storage: Store in airtight containers in the fridge for up to 4 days. Keep avocado and pico separate until serving.
Reheating: Warm turkey, beans, and sweet potatoes in the microwave or on the stovetop. Add fresh toppings after reheating.
Tips: If meal prepping, pack toppings separately in small containers to keep everything fresh.
Easy Sweet Potato Taco Bowls
Ingredients
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika optional
- Salt & pepper to taste
- 1 pound ground turkey 93% lean works best
- 1 tablespoon olive oil
- 1 packet taco seasoning or 3 tablespoons homemade blend
- ½ cup water
- 1 15 oz can black beans, rinsed and drained
- ¼ cup fresh cilantro chopped
- 2 avocados sliced
- 1 cup pico de gallo store-bought or homemade
Instructions
Roast the Sweet Potatoes
- Preheat oven to 425°F (220°C).
- Toss sweet potato cubes with olive oil, cumin, smoked paprika, salt, and pepper.
- Spread evenly on a parchment-lined baking sheet.
- Roast for 25–30 minutes, flipping halfway, until tender and golden.
Cook the Turkey
- Heat olive oil in a skillet over medium heat.
- Add ground turkey, breaking it apart with a spatula, and cook until browned (6–8 minutes).
- Stir in taco seasoning and water. Simmer 2–3 minutes until well coated and slightly saucy.
- In a small saucepan, heat black beans with a pinch of salt and stir in cilantro. Keep warm.
- Divide roasted sweet potatoes, taco-seasoned turkey, and black beans between 4 bowls (or containers for meal prep).
- Top each with avocado slices and a spoonful of pico de gallo.
Leave a Reply