I love sweet potatoes and these Sweet Potato Taco Bowls are perfect for fall… and really any time! But, they’re warm, cozy, and full of flavor. Summer can feel so hectic and I’m excited to be back in routine now. With routine, I am hoping to cook and experiment more in the kitchen, like I did with these Sweet Potato Taco Bowls.
This summer, Brett and I spent a weekend in Door County at Roots Inn in Sister Bay. It’s our third time staying there and we absolutely love it. We actually have an entire post on Door County here if you’re looking for more information about one of our favorite places. One of my favorite things about staying there is the food. Colin, the owner, is an excellent chef and always makes the best, most creative dishes! He’s also great at accommodating my dietary needs.
The Flavor Bible
We were chatting with him one morning about his cooking and he said the best thing he’s done to improve his cooking and creativity was getting The Flavor Bible.
It isn’t a typical cookbook that has recipes, but it lists out individual ingredients and things that pair well with them. From meats to vegetables to cheeses, herbs and more. So if you’re comfortable in the kitchen and want to take your cooking to the next level, this book is so helpful!!
I used this book to create this Sweet Potato Taco Bowl recipe. I knew I wanted to do something with sweet potatoes, so I went to that page and looked to see what paired well with it. As I looked through it, I started to notice a lot of Mexican flavors popping out – chili, lime, bell peppers, cilantro, garlic, red onion.. so I decided to make a Taco bowl using as many of these flavors as I could!
Sweet Potato Taco Bowls are perfect for meal prep
And you know what? It was delicious!! From the chili garlic roasted sweet potatoes to the honey sriracha aioli sauce, it was perfect. My entire family loved it. It would also make great leftovers or done for meal prep as it’s easily reheated! If you’re looking for other dinner ideas, you can check out our entire library here. Please let me know if you make this recipe and what you think! Happy cooking!
Sweet Potato Taco Bowls
Ingredients
Bowl Ingredients
- 3 large sweet potatoes
- 2-3 T. avocado oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 ½ tsp chili powder
- 1 lb ground beef or sausage/chorizo
- 1 packet or serving taco seasoning
- 1-2 cups chopped veggies peppers, red onion, zucchini
Toppings
- chopped cilantro
- green onion
- tomatoes or salsa
- red onion
- avocado
- lime juice
Honey Sriracha Aioli
- 1 cup mayo
- 1/4 cup sriracha
- 1/2 of a lime for the juice
- 1/4 tsp salt
- 1-2 tsp water to thin out
- 1 tsp honey
Instructions
- Start by preheating the oven to 400 degrees.
- Next dice your sweet potato into bite sized cubes, they will shrink down a bit in the oven.
- Place them on parchment paper and add avocado oil, garlic powder, chili powder, and salt. Toss and put into the oven for 25-30 minutes, tossing half way.
- Next, start to brown your meat. While it’s browning, chop your 2 cups of veggies. This is the perfect opportunity to use whatever is in your fridge.
- Add to the meat and continue to brown/cook veggies. Once cooked, add in taco seasoning/water and cook according to the package.
- Once the sauce has thickened some, turn to low and set aside.
- Prep the toppings while the sweet potatoes finish.
- To make the sauce, combine all the ingredients in a bowl and mix.
- Assemble the bowls by layering the sweet potato, meat mixture, toppings and sauce. We added a few chips on the side and it was great! Enjoy!
