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Sweet Potato Meal Bowl

Overhead view of white bowl filled with roasted chopped sweet potatoes, halved cherry tomatoes, chopped avocado, cooked ground beef, chopped cilantro, with sour cream drizzled on top. The bowl is next to a stainless steel fork to the right, half of an avocado in upper left quadrant, and chopped cilantro to the top right quadrant.

Taco Tuesday just got a Paleo makeover!

Welcome to my easy, flavorful, sweet potato taco bowl. This recipe requires only 5 ingredients and can be customized to suite your palate. It defiantly becomes Choose Your Own Adventure when it comes to toppings.

I love to top mine with chopped cherry tomatoes, diced red onions, diced avocados, olives and a simple sauce. Put this all over a bed of lettuce or wrap it up in a grain-free tortilla. The options are endless.

The best part, this meal comes together in less than 30-minutes. Many of the components can be meal prepped and stored in your fridge for a week.


Overhead view of white bowl filled with roasted chopped sweet potatoes, halved cherry tomatoes, chopped avocado, cooked ground beef, chopped cilantro, with sour cream drizzled on top. The bowl is next to a stainless steel fork to the right, half of an avocado in upper left quadrant, and chopped cilantro to the top right quadrant.

Sweet Potato Taco Bowl

Author: Michele
Servings: 2 - 4
Rest easy knowing this simple paleo dinner recipe can be made on a weeknight AND that your entire family will love it! This healthy Sweet Potato Taco Meal can be customized to your needs and dietary preferences. Gluten-free, Paleo, Whole30, and can easily be made AIP friendly as well
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients
  

  • 1 small-medium Sweet Potato (per person )
  • Avocado Oil (or fat of choice)
  • Sea Salt
  • 1-2 lb Ground Beef (or your ground meat of choice)
  • 1-2 tbsp Taco Seasoning (I like Primal Palate's (if on AIP, use an AIP-friendly taco seasoning mix))

For the Sauce:

  • 1/4 cup Dairy-free Yogurt or Mayo ((use coconut or tigernut milk yogurt for AIP))
  • 1 Lime (Juice of)
  • Pinch Sea Salt

Toppings of Choice:

  • Cherry Tomatoes (omit for AIP)
  • Cilantro
  • Red Onions
  • Avocados
  • Olives

Instructions
 

  • Preheat the oven to 425 F. Cut the sweet potatoes into wedges, toss with avocado oil and sea salt and then place on a parchment-lined sheet pan. Bake for 35 minutes.
  • Meanwhile, prepare desired toppings and mix up the sauce.
  • Brown the ground beef in a skillet. Add the taco seasoning and a few tablespoons of water and simmer until the sweet potatoes are done.
  • Assemble by putting several sweet potato wedges on a plate, then adding a portion of ground beef, and then adding your toppings and sauce.

Notes

To make AIP-friendly: Omit the tomatoes, use an AIP-friendly taco seasoning, and either use a compliant yogurt or use plain coconut milk or tigernut milk for the sauce
Make Ahead: This is also a great salad to make ahead of time. Make everything up to 5 days ahead except for the avocado - that I'd wait until right before serving to cut up and add to the salad.
Course: Lunch, Main Dish
Cuisine: American, TexMex
Keyword: dairy free, gluten free, nourish bowl, Paleo, Taco Bowl, Whole30
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !

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