Easy Sweet Potato Taco Bowls
These Easy Sweet Potato Taco Bowls are the perfect weekly meal prep.
Servings 4
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.