Ground Beef Taco Bowl with Roasted Sweet Potatoes and Avocado Recipe

Introduction

This Ground Beef Taco Bowl is a vibrant and satisfying meal that combines savory seasoned beef with roasted sweet potatoes and a creamy, zesty sauce. Perfect for a quick weeknight dinner, it offers a balanced mix of flavors and textures that everyone will love.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup finely diced yellow onion (optional)
• 1 pound lean ground beef (93/7)
• 1/4 cup chicken broth (or water)
• 1 (1-ounce) packet taco seasoning
• 2 tablespoons tomato paste
• 1 1/2 teaspoons minced garlic (optional)
• 6 cups diced sweet potatoes (2 large potatoes)
• 2 tablespoons olive oil
• 1 1/2 teaspoons paprika
• 1 teaspoon garlic powder
• Salt and pepper
• 1 1/2 cups frozen corn
• 1 (15-ounce) can black beans (drained and rinsed)
• 1 large avocado (diced)
• 1/2 cup mayo (or Greek yogurt)
• 2 limes
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon Sriracha
• Hot honey (optional)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into 1/2-inch cubes. Spread them on a large sheet pan and drizzle with 2 tablespoons olive oil. Sprinkle paprika, garlic powder, salt (about 1 teaspoon), and pepper (about 1/2 teaspoon) over the potatoes. Toss well to coat evenly.
2. Step 2: Roast the sweet potatoes in the oven for about 30 minutes, flipping every 10 minutes, until tender and golden. Once done, toss the roasted sweet potatoes with frozen corn and rinsed black beans to warm through.
3. Step 3: While the potatoes roast, heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add diced onion if using and sauté for 3-5 minutes until golden. Push the onions to the edges of the skillet.
4. Step 4: Add the ground beef to the center of the skillet. Sear and crumble the beef, cooking until browned and dry, with any liquid absorbed. Stir in chicken broth (or water), taco seasoning, tomato paste, and minced garlic. Cook for 1-2 minutes until fragrant, then remove from heat.
5. Step 5: Zest one lime to collect about 1/4 teaspoon of zest, then juice both limes to get 3 tablespoons juice. In a small bowl, combine lime zest and juice with mayo (or Greek yogurt), chili powder, paprika, cumin, Sriracha, and a pinch of salt and pepper (about 1/4 teaspoon each). Mix well to create the sauce.
6. Step 6: To assemble, divide the cooked beef evenly among four bowls. Top each with the roasted sweet potato and bean mixture, then add diced avocado. Drizzle with the creamy lime sauce and, if you like, finish with a drizzle of hot honey for a touch of sweetness.

Tips & Variations

• For a vegetarian version, substitute cooked lentils or tofu for the ground beef and use vegetable broth instead of chicken broth.
• If you prefer extra spice, add chopped jalapeños to the beef while cooking or use a hotter hot sauce in the sauce mixture.
• Sweet potatoes can be roasted ahead of time and reheated, making this recipe great for meal prep.
• Swap black beans for pinto beans or kidney beans based on your preference.

Storage

Store any leftover ingredients separately in airtight containers in the refrigerator for up to 3 days. When ready to eat, reheat the beef and sweet potato mixture in a skillet or microwave until warm. Add fresh avocado and sauce just before serving to keep them fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be used as a leaner alternative. Just adjust cooking time to ensure the meat is fully cooked and browned.

Can I make this recipe gluten-free?

Absolutely. Just make sure your taco seasoning and broth are gluten-free, and the rest of the ingredients are naturally gluten-free.

Ground Beef Taco Bowl with Roasted Sweet Potatoes and Avocado Recipe

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★★★★★

4.8 from 93 reviews

This Ground Beef Taco Bowl is a vibrant, flavorful meal combining savory seasoned beef, roasted paprika-spiced sweet potatoes, black beans, corn, and creamy avocado. Topped with a zesty lime and Sriracha mayo sauce, it perfectly balances warmth, creaminess, and spice for a comforting yet fresh bowl perfect for weeknight dinners or meal prep.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mexican-inspired
• Diet: Low Fat

Ingredients

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Sweet Potatoes

• 6 cups diced sweet potatoes (about 2 large potatoes), peeled and cut into 1/2-inch pieces
• 2 tablespoons olive oil
• 1 1/2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Beef Mixture

• 1 tablespoon olive oil
• 1/2 cup finely diced yellow onion (optional)
• 1 pound lean ground beef (93/7)
• 1/4 cup chicken broth (or water)
• 1 (1-ounce) packet taco seasoning
• 2 tablespoons tomato paste
• 1 1/2 teaspoons minced garlic (optional)

Beans & Corn

• 1 1/2 cups frozen corn
• 1 (15-ounce) can black beans, drained and rinsed

Sauce

• 1 large avocado, diced
• 1/2 cup mayo (or Greek yogurt)
• Zest and juice of 2 limes (about 1/4 teaspoon zest and 3 tablespoons juice)
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon Sriracha
• Salt and pepper, to taste
• Hot honey (optional, for drizzling)

Instructions

1. Prepare Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into 1/2-inch pieces. Toss them in a large bowl with olive oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread the sweet potatoes in a single layer on a large sheet pan.
2. Roast Sweet Potatoes: Place the sheet pan in the oven and roast for about 30 minutes, flipping every 10 minutes, until the sweet potatoes are tender and golden brown.
3. Warm Beans and Corn: Once the sweet potatoes are roasted, add the frozen corn and rinsed black beans directly to the pan. Toss gently and let them warm through in the residual heat.
4. Cook Beef: Heat olive oil in a large nonstick skillet over high heat. Add the diced onion and sauté for 3-5 minutes until golden. Push onions to the edges of the skillet and add the ground beef to the center. Crumble and sear the beef, cooking until browned and most of the liquid has absorbed.
5. Season Beef: Stir in chicken broth (or water), taco seasoning, tomato paste, and minced garlic. Cook for 1-2 minutes more until fragrant. Remove from heat.
6. Make Sauce: In a bowl, combine the zest and juice of the limes with mayo (or Greek yogurt), chili powder, paprika, cumin, Sriracha, and salt and pepper to taste. Mix until smooth and creamy.
7. Assemble Bowls: Divide the cooked beef evenly among four bowls. Top with the roasted sweet potato, corn, and black bean mixture. Add diced avocado on top.
8. Finish and Serve: Drizzle the lime-Sriracha mayo sauce over each bowl. If desired, add a drizzle of hot honey for a touch of sweetness and heat. Serve immediately and enjoy!

Notes

• To make this recipe vegetarian, substitute the beef with a plant-based ground alternative or cooked lentils.
• The taco seasoning packet can be store-bought or homemade; adjust the amount based on your spice preference.
• May use Greek yogurt instead of mayo for a lighter sauce.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.
• For additional crunch, add chopped fresh cilantro or toasted pumpkin seeds as a garnish.

Keywords: ground beef taco bowl, roasted sweet potatoes, taco bowl recipe, healthy taco bowl, Mexican-inspired dinner, easy weeknight meal