Description
A vibrant, satisfying meal combining crispy roasted sweet potatoes, spiced ground beef, fresh guacamole, and zesty pico de gallo. This no-tortilla twist on tacos delivers bold Mexican flavors in 45 minutes with wholesome, family-friendly appeal.
Ingredients
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 small onion, diced
2 garlic cloves, minced
1 pound ground beef (use halal-certified)
1 tablespoon taco seasoning
1 cup diced tomatoes
1 ripe avocado
1/4 cup chopped cilantro
1/4 cup fresh lime juice
Optional toppings: shredded lettuce, diced onion, sour cream, shredded cheddar cheese
Instructions
Preheat oven to 425°F (220°C)
Toss sweet potato cubes with olive oil, paprika, and cumin
Spread on a baking sheet and roast for 30-35 minutes, flipping once until crispy
Meanwhile, cook onion and garlic in a skillet until soft
Add ground beef and taco seasoning, breaking up clumps while browned
Simmer for 5 minutes until thickened
Dice avocado and mix with cilantro and lime juice for guacamole
Slice tomatoes for pico de gallo
Assemble bowls with roasted sweet potatoes, spiced beef, guacamole, and pico de gallo
Notes
Use halal-certified ground beef or turkey for dietary compliance
Let seasoned beef rest 5 minutes before crumbling for cleaner texture
Sweet potatoes roast best when cubes are uniform in size
Storage: Refrigerate leftovers up to 2 days (avoid storing guacamole separately)
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 900mg
- Fat: 21g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 80mg