Sweet Potato Beef Taco Bowls

Sweet Potato Beef Tacos Bowls are a protein-loaded (over 40 grams per serving!) bowl recipe filled with flavor. These taco bowls are super easy to whip up and meal prep for a healthy week of lunches or taco night.

Sweet Potato Beef Tacos Bowls in a shallow cream colored bowl with a cream and white striped towel next to it.

I'm a big fan of bowls, especially for family dinners, as each person can choose what they would like to add to their bowls. They're also nice for kids because they can either be assembled as a bowl, or deconstructed. They're a win-win!

My kids favorite bowls are my BBQ Chicken Rice Bowl and Teriyaki Chicken Rice Bowls, and I'm a big fan of the Korean Beef Burrito Bowls, but this Sweet Potato Beef Taco Bowl has been my lunch every day for the last week! They are full of flavor, easy to make, and each serving has over 40 grams of protein!

Why You'll Love This Recipe

  • Easy - the majority of the cooking is just making some taco meat and roasting sweet potatoes. The rest is assembly!
  • Nourishing - this bowl is FULL of so many nutrients!
  • Protein Packed - each serving has over 40 grams of protein. Check out my Greek Chicken Meatball Bowls for another nourishing and high protein bowl!

Ingredients

Ingredients in Sweet Potato Beef Tacos Bowls with a gray background.

Lean Ground Beef - I use 90/10 organic ground beef when I make these protein taco bowls.

Taco Seasoning - my favorite is Siete Taco Seasoning, as it's mild enough for my kids. I've also used 365 brand from Whole Foods. You could also make my homemade beef taco seasoning.

Sweet Potatoes - these are tossed in spices and roasted for the bulk of the bowls.

Olive Oil - for roasting the sweet potatoes.

Spices - chili powder, cumin, garlic, and paprika

Cottage Cheese - each bowl gets ~½ cup of cottage cheese which adds 13 grams of protein.

Black Beans - a good source of plant protein and fiber.

Pickled Onions - These add so much flavor! I make a batch of pickled onions almost every week. See the notes section on how I make my pickled onions.

Avocado - avocado adds healthy fats and fiber to these taco bowls.

Salsa - while not in the photo, this is a good addition to the sweet potato taco bowls.

Variations

Add Different Vegetables - diced tomatoes, corn, and sautéed bell peppers are popular ingredients in taco bowls and would be a great addition to these protein bowls.

Add a Whole Grain - you could add a grain to this taco bowl like quiona, brown rice, or barley. My Baked Cilantro Lime Rice would be a delicious option, and cauliflower rice would also work well to keep these lower carb.

Different Meat - instead of ground beef you could use ground turkey, ground chicken, or diced chicken breasts.

Add Cheese - shredded cheddar or Mexican cheese would be delicious sprinkled on top.

Put an Egg On It - make it a breakfast bowl or just add even more protein with a fried or poached egg on top!

Step by Step Instructions

Sweet Potato Beef Tacos Bowls Process Photo

Photo 1. In a large skillet, add the ground beef over medium-high heat, cooking until browned, breaking the meat into smaller pieces as it cooks. Add the taco seasoning and the amount of water directed on the package. Cook until reduced.

Photo 2. Peel and dice the sweet potatoes and then toss with olive oil and spices. Spread out on a greased baking sheet and bake at 425 degrees for 25-30 minutes, stirring halfway through.

Assembly of Sweet Potato Beef Tacos Bowls

Photo 3. Assemble the bowls! Once the beef is cooked and the sweet potatoes are roasted, you can assemble the rest the bowls. Place ¼ of the sweet potatoes, ¼ of the beef mixture, ½ cup cottage cheese, ½ cup black beans, and ½ of an avocado in each bowl. Top with pickled onions, pickled jalapeños, and chopped cilantro, along with a dollop of salsa.

Sweet Potato Beef Tacos Bowls in a shallow cream colored bowl with a cream and white striped towel next to it.

Expert Tips

Prep Ahead - this is a great recipe to meal prep for lunches! I like to store the sweet potatoes and taco meat together in individual glass Tupperware, and then the cottage cheese, salsa, avocado, pickled onion and jalapeños in another Tupperware.

Limes - if I have a lime on hand, I like to give the bowls a squeeze of lime juice before serving.

Serving Suggestions - if I am having this for dinner or want just a little more substance, I serve it with tortilla chips, either crushed on top, or to scoop stuff up with. It's the perfect pairing!

Add a Sauce - if you're a sauce gal and want more than the dollop of cottage cheese, try my Cottage Cheese Taco Dip as a start. Just add a little milk, 2-4 tablespoons, to thin it out! This dip has cottage cheese and Greek yogurt blended together, which means it's packed with protein.

Other Bowl Recipes to Consider

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate

Sweet Potato Beef Taco Bowls

Sweet Potato Beef Taco Bowls

A protein-filled sweet potato bowl made with lean ground beef, black beans, cottage cheese, and sweet potatoes. Each bowl has over 40 grams of protein!
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 902kcal

Ingredients

  • 4 medium sweet potatoes peeled and diced
  • 2 tablespoon olive oil
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ½ teaspoon salt
  • 1 lb ground beef
  • 1 packet taco seasoning I like Siete
  • 14 ounce can black beans drained and rinsed
  • 2 avocados sliced
  • 2 cups cottage cheese
  • pickled onions for topping (my go-to recipe is in the Notes section)
  • pickled jalapeños for topping, I buy these at the store
  • chopped cilantro chopped, for topping
  • salsa optional, for topping

Instructions

  • Preheat the oven to 425 degrees F.
  • In a large bowl, add the diced sweet potatoes, olive oil, cumin, chili powder, garlic powder, paprika, and salt. Toss well to combine.
  • Spread the sweet potatoes out on a greased baking sheet. Bake in the preheated oven for 25-30 minutes, stirring the sweet potatoes halfway through.
  • Meanwhile, heat a medium skillet over medium-high heat.
  • Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
  • Once browned, add the taco seasoning and follow directions on taco seasoning packet. If using homemade, just add ~2 tablespoon of water and cook until combined.
  • Once sweet potatoes and beef are cooked, assemble the bowls.
  • To each bowl, add ¼ of the beef, ¼ of the sweet potatoes, ½ cup black beans, ½ of an avocado, and ½ cup of cottage cheese.
  • Top with pickled onions, pickled jalapeños, a dollop of salsa (if desired), and a sprinkle of chopped cilantro. Serve and enjoy!

Notes

I make a batch of pickled onions almost once a week.  Here is my go-to method:
Bring ½ cup apple cider vinegar, ½ cup water, and 2 tablespoon of sugar to a boil. Thinly slice one red onion and place into a large-mouth mason jar.  Pour the hot vinegar mixture over the red onions in a jar. Place in the refrigerator. They'll be ready to go in about 30 minutes! 

Nutrition

Calories: 902kcal | Carbohydrates: 75g | Protein: 43g | Fat: 49g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1235mg | Potassium: 1987mg | Fiber: 21g | Sugar: 13g | Vitamin A: 32523IU | Vitamin C: 18mg | Calcium: 226mg | Iron: 6mg
Tried this recipe?Mention @greensnchocolate to let me know!
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