Taco night just got a healthy and delicious upgrade! These taco-stuffed sweet potato bowls are packed with flavor, nutritious ingredients, and are incredibly easy to prepare. This meal is a perfect balance of hearty, savory, and fresh flavors that will leave you satisfied.
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Why You Should Make This Recipe
This recipe is quick, easy, and packed with nutrients. Sweet potatoes add natural sweetness and fiber, while seasoned beef, corn, and guacamole make it flavorful and filling. Plus, it’s super customizable to fit your taste preferences!
Everything you’ll need
Whether you’re a pancake aficionado or a novice in the kitchen, this delightful and easy-to-follow recipe will make you a breakfast hero. Here’s everything you’ll need to make them:
- Sweet Potatoes: 4 medium sweet potatoes
- Onion: 1/2 white onion, diced (divided)
- Corn: 1 can of corn, drained
- Ground Beef: 1 lb ground beef
- Seasoning: 2-4 tbsp taco seasoning
- Cooking Oil: Olive oil + avocado oil
- Guacamole:
- 2 avocados
- Juice of 1 lime
- Salt & pepper to taste
- Optional: diced tomatoes, cilantro
- Toppings: Fresh cilantro, hot sauce
The Details
Step #1: Prepare the Sweet Potatoes
- Microwave sweet potatoes for 5-7 minutes until slightly softened.
- Coat them in olive oil, salt, and pepper, then bake at 400°F for 20 minutes or until crispy.
Step #2: Cook the Corn and Onion
- Heat a pan over medium heat, add a drizzle of olive oil, and sauté 1/2 white onion with the corn until slightly caramelized. Set aside.
Step #3: Cook the Beef
- In the same pan, cook the ground beef over medium heat. Add the remaining diced onion and taco seasoning, stirring well. Cook until beef is browned and fully cooked.
Step #4: Make the Guacamole
- Mash the avocados in a bowl. Mix in the lime juice, salt, and pepper. Adjust seasoning as needed.
Step #5: Assemble the Bowls
Garnish with fresh cilantro and a drizzle of hot sauce.
Cut the baked sweet potatoes in half and flatten them down on a plate.
Top with the seasoned beef, corn mixture, and a generous scoop of guacamole.
More Simple Recipes:
Taco Stuffed Sweet Potatoes
Ingredients
For the Sweet Potatoes & Veggies:
- 4 medium sweet potatoes
- 1/2 white onion diced
- 1 can of corn
- Olive oil salt, and pepper
For the Taco Meat:
- 1 lb ground beef
- 2-4 tbsp taco seasoning
- 1/2 white onion diced
- 1 tbsp avocado oil
For the Guacamole:
- 2 avocados mashed
- Juice of 1 lime
- Salt & pepper to taste
For Topping:
- Fresh cilantro
- Hot sauce
- Sliced jalapeños optional
Instructions
- Step #1: Roast the Sweet PotatoesPreheat oven to 400°F. Poke holes in the sweet potatoes and microwave for 5-7 minutes to soften. Coat with olive oil, salt, and pepper, then roast for 20 minutes or until crispy.
- Step #2: Sauté the Corn & OnionsIn a pan over medium heat, add olive oil and sauté the diced onion and canned corn until golden brown.
- Step #3: Cook the Taco MeatIn another pan, heat avocado oil over medium heat. Add ground beef and diced onion. Cook until browned, then stir in taco seasoning. Cook for another 2-3 minutes.
- Step #4: Make the GuacamoleMash avocados in a bowl, mix with lime juice, salt, and pepper until smooth.
- Step #5: Assemble & ServeSlice open the roasted sweet potatoes and flatten them slightly on a plate. Top with taco-seasoned beef, sautéed corn and onion, and a scoop of guacamole. Garnish with cilantro, hot sauce, and jalapeños. Enjoy!
Notes
- Meal Prep Friendly: Store leftovers in an airtight container for up to 3 days.
- Make it Vegetarian: Swap the ground beef for black beans or lentils.
- Extra Toppings: Add shredded cheese, Greek yogurt, or avocado slices for more flavor.
YUM! These pancakes are SO delicious and easy to make, and I will absolutely make them again.
Thank you Savannah!