Sweet Potato Taco Bowls (Print Version)
# Ingredients:
→ Sweet Potatoes Part
01 -
2 medium sweet potatoes
02 -
Oil for coating
03 -
Season with salt and black pepper
→ Taco Filling Base
04 -
1 lb ground beef
05 -
Half a chopped white onion
06 -
2 minced garlic cloves
07 -
One 14.5 oz can of diced fire-roasted tomatoes with liquid
08 -
1 tbsp chili powder
09 -
1 tsp ground cumin
10 -
1 tsp smoked paprika
11 -
Half a tsp garlic powder
12 -
Half a tsp onion powder
13 -
Half a tsp salt
14 -
Half a tsp ground black pepper
→ Extra Toppings
15 -
Guac
16 -
Cheddar shredded cheese
17 -
Fresh pico
18 -
Creamy sour cream
# Instructions:
01 -
Turn oven to 425°F. Put parchment paper on a baking tray. Clean, dry, and poke the sweet potatoes. Coat with oil, season with salt and pepper.
02 -
Place the potatoes in the oven and bake for 40-45 minutes until the middle feels soft.
03 -
Warm oil in a pan over medium heat. Cook onion and garlic until they soften and get a nice color.
04 -
Toss the ground beef into the pan with your spices, stir for about 3-4 minutes till it’s browned. Mix in tomatoes and let it simmer for 5-7 minutes so the sauce thickens.
05 -
Cut the hot potatoes open down the middle, then fluff the insides with your fork. Spoon the taco filling on top and finish with toppings you love.
# Notes:
01 -
You can keep potatoes whole or slice them in halves.
02 -
Feel free to pick your favorite taco add-ons.
03 -
A nice change from traditional tacos.