Sweet Potato Taco Bowls
Sweet Potato Taco Bowls are full of flavor and perfect for the fall with the warm and cozy ingredients.
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!