What are the main ingredients in a high protein sweet potato taco bowl?

A typical high protein sweet potato taco bowl includes roasted sweet potatoes, a protein source (such as ground turkey, beef, beans, or tofu), fresh vegetables (like lettuce, tomatoes, and avocado), and toppings such as salsa, guacamole, and cheese.

How can I make the taco bowl vegan or vegetarian?

To make a vegan or vegetarian version of the taco bowl, substitute animal protein with plant-based options like black beans, chickpeas, lentils, or crumbled tofu. You can also use nutritional yeast for a cheesy flavor without dairy.

Can I prepare the taco bowl in advance?

Yes! The taco bowl is great for meal prep. You can roast the sweet potatoes and cook the protein in advance, then store them in airtight containers in the refrigerator. Assemble the bowls with fresh toppings just before serving to maintain freshness.

How long can I store the taco bowl in the refrigerator?

When stored in airtight containers, the components of the taco bowl can last in the refrigerator for up to 4-5 days. However, it's best to keep toppings like guacamole and fresh vegetables separate until you're ready to eat. Bookmark message copy message export

High Protein Sweet Potato Taco Bowl Easy Recipe

Description

Sink your fork into layers of warm, caramelized sweet potatoes dusted with smoky cumin and chili powder, nestled beside perfectly seasoned lean beef. Each bite bursts with creamy guacamole’s bright lime zing, tangy Greek yogurt, and fresh romaine crunch. This High Protein Sweet Potato Taco Bowl balances savory, sweet, and spicy flavors for a satisfying, nutrient-packed meal you’ll crave again and again.

Ingredients

Scale

Roasted Sweet Potatoes:

2 medium sweet potatoes (about 1.5 lbs / 680 g), peeled and diced

1 tbsp olive oil (15 mL)

1 tsp salt (5 g)

1 tsp black pepper (2 g)

1/2 tsp ground cumin (1 g)

1/4 tsp chili powder (0.5 g)

1/2 tsp onion powder (1 g)

Guacamole:

2 ripe avocados (about 300 g total)

Juice of 1 lime (2 tbsp / 30 mL)

1 tsp minced garlic (5 g)

1/3 cup (50 g) red onion, finely chopped

1/3 cup (50 g) tomatoes, diced

1 jalapeño, deseeded and finely chopped (optional)

Salt, to taste

Taco Meat:

1 lb (450 g) lean ground beef or ground turkey

2 tbsp taco seasoning (store-bought or homemade) (Pro tip: I love the Spicy Siete seasoning blend!)

Base & Toppings:

4 cups (200 g) chopped romaine lettuce

1/2 cup (120 g) plain non-fat Greek yogurt or sour cream

1/2 cup (120 g) salsa (mild, medium, or hot)

Optional toppings: diced tomatoes, sliced jalapeños, shredded cheese, hot sauce, cilantro

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Instructions

Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for fuss-free cleanup.
In a large bowl, combine the peeled and diced sweet potatoes with a drizzle of olive oil, a pinch of salt and pepper, and seasonings: cumin, chili powder, and onion powder. Toss until every piece is coated.
Spread the sweet potatoes out in a single layer on the prepared baking sheet.
Roast for about 40 minutes, flipping halfway through so they brown evenly. You’ll know they’re ready when they’re tender inside and have those gorgeous golden-brown, crispy edges.

2. Whip Up the Guacamole

Slice the avocados in half, remove the pits, and scoop the green flesh into a medium bowl. Mash with a fork to your preferred texture—smooth or a little chunky, it’s totally up to you!
Stir in fresh lime juice, minced garlic, diced red onion, chopped tomato, and jalapeño (if you like a little extra kick). Season with salt to taste.
Cover the bowl tightly with plastic wrap and set aside while you finish the rest of the meal. This gives all the flavors time to mingle.

3. Cook the Taco Meat

Heat a skillet over medium-high heat. Add the ground beef and cook until it’s nicely browned, breaking the meat apart with a wooden spoon as it cooks (about 8–10 minutes).
Once the beef is cooked through, drain any excess grease.
Sprinkle in the taco seasoning and pour in about 2 tablespoons (30 mL) of water. Stir well to coat the meat and let it simmer for 2–3 minutes until the seasoning has formed a delicious, saucy coating.

4. Assemble Your Bowls

Divide the chopped romaine lettuce among four bowls.
Top each bowl with a quarter of the roasted sweet potatoes, then add a scoop of the seasoned taco meat.
Pile on a generous dollop of guacamole.
Finish with a spoonful of Greek yogurt (or sour cream), a spoonful of salsa, and any extra toppings you love—shredded cheese, sliced jalapeños, chopped cilantro, or a squeeze of lime.
Serve right away and dig into those loaded sweet potato taco bowls! Enjoy!

Prep Time: PT15M
Cook Time: PT30M
Category: Dinner
Cuisine: Mexican-Inspired

Nutrition

Calories: 410 cal
Fat: 17 g
Fiber: 8 g
Protein: 28 g