Taco Stuffed Sweet Potatoes
Sweet potatoes and tacos are a match made in heaven! These Taco-Stuffed Sweet Potato Bowls are an easy, healthy, and flavor-packed meal that’s perfect for any night of the week. Roasted sweet potatoes serve as the perfect base for a savory taco-seasoned beef mixture, grilled corn, and creamy guacamole. Topped with fresh cilantro and hot sauce, this dish is both satisfying and nutrient-dense.
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.