If you’re looking for a nourishing, satisfying meal thats big on flavor but simple to put together, this Sweet Potato Taco Bowls recipe is for you. It is the perfect balance of savory, fresh, and creamy – featuring crispy air fryer sweet potatoes, seasoned lean ground beef with sautéed peppers and onions, and all your favorite toppings.
This bowl hits every craving: warm and hearty, as well as fresh and zesty, with just enough indulgence from the avocado and dollop of plain greek yogurt. Perfect if you’re big on Taco Tuesday or if you’re like me and can have tacos any kind of way, any day of the week.
Why You’ll Love This Recipe
Ingredients needed for this recipe:
How to Make This Sweet Potato Taco Bowls Recipe
- Air fry the sweet potatoes: Preheat your air fryer to 400°F. Toss the cubed sweet potatoes with olive oil and spices to evenly coat. Air fry for 12-15 minutes, shaking halfway through, until tender and slightly crispy on the edges.
- Cook the beef and veggies: In a large skillet over medium heat, add olive oil. Once heated, add the bell peppers and onions. Saute until softened, about 5-7 minutes. Add ground beef and cook until browned. Stir in the seasonings, salsa, and tomato sauce. Adjust seasonings as needed.
- Assemble your bowls: Start with the sweet potatoes as your base. Top with beef and veggie mixture, then layer on the toppings: diced avocado, pico de gallo, a generous spoonful of greek yogurt, and garnish with cilantro and freshly squeezed lime juice.
Recipe Tips
Meal prep friendly: Make a larger batch and store portions in the fridge for quick and easy meals throughout the week. It reheats well and can be a lifesaver on busy days.
Experiment with spices: Don’t hesitate to experiment with the spices. Adjust according to your taste preferences. Add jalapeños, a dash of cayenne pepper, or a splash of hot sauce.
Dairy-free option: Use a plant-based yogurt alternative.
Extra crunch: Top with tortilla strips or serve with tortilla chips.
Swap the protein: Ground turkey or chicken works great!
FAQ
Storage and Reheating Instructions:
Store each item separately in airtight containers:
- Sweet potatoes: up to 4 days in the refrigerator
- Ground beef mixture: up to 4 days un the refrigerator
- Toppings: Avocado is best sliced fresh. Pico de Gallo lasts 2-3 days in the fridge. Greek yogurt should be kept sealed and used as needed.
Reheating:
Similar Recipes
These sweet potato taco bowls are the kind of meal that checks every box. It’s simple to make, full of flavor, and easy to customize with whatever you have on hand. Whether you’re meal prepping for the week or looking for an easy meal to throw together quickly, this bowl brings together wholesome ingredients in the most satisfying way. And I think your taste buds are going to agree!
If you give it a try, I would love to hear what you think. Please leave a comment, share your rendition or twist on it, and don’t forget to pair it with my Homemade Pico de Gallo for the ultimate fresh finish!
Sweet Potato Taco Bowls
Ingredients:
Ground Beef:
- 3 tbsp olive oil
- 1 small yellow onion (diced)
- 1 red bell pepper (diced)
- 1 lb lean ground beef
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
- 1 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 2 tbsp salsa (your favorite kind)
- 1/3 cup no salt added tomato sauce
Sweet Potatoes:
- 1 1/2 lbs sweet potatoes (approx. 3 medium, peeled and cubed 1/2" in size)
- 2 tbsp olive oil
- 1/2-1 tsp salt (to taste)
- 1/2 tsp black pepper (to taste)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
For Serving:
- 1-2 avocados (sliced or diced)
- plain greek yogurt (or sour cream)
- lime wedges
- cilantro (freshly chopped)
- Homemade Pico de Gallo
Instructions:
Sweet Potatoes:
- Preheat air fryer to 400℉. Toss cubed sweet potatoes with 2 tbsp olive oil, 1/2-1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp smoked paprika. Air fry for 12-15 minutes, shaking halfway through, until tender and slightly crisp. Don't overcrowd, otherwise they won't crisp up. Work in batches if needed.
Beef:
- In a skillet over medium heat, add 2 tbsp of olive oil. Once heated, add the diced peppers and onions. Cook 5-7 minutes, until softened. Add the ground beef and remaining 1 tbsp olive oil. Cook until the beef has browned. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp ground cumin, 2 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp garlic powder, 2 tbsp your favorite salsa, and 1/3 cup tomato sauce. Simmer 2-3 minutes until the mixture thickens.
Assemble:
- Divide the sweet potatoes between 4 bowls. Top with beef mixture, diced avocado, pico de gallo, and a dollop of greek yogurt. Garnish with freshly chopped cilantro and a squeeze of lime juice.
Notes:
This is great for meal prep. Simply store the items separately.
Adjust the spice levels to taste. Add jalapeños or season with cayenne pepper if desired.
If you don’t have an air fryer, roast sweet potatoes at 425℉ in oven or 20-25 minutes, flipping halfway through.
