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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/ground-beef-taco-bowl-with-roasted-sweet-potatoes-and-avocado-recipe/