I’ve been making this meal and sharing it on social FOR-EV-ER, and with all the “what’s your recipe?” DM’s I get every. dang. time., I can’t believe it’s taken me this long to *officially* post my favorite, easy, nourishing, protein-packed, leftover-friendly dinner option on the blog. If I could only eat one style of cuisine for the rest of my life, it would, without a doubt, be Mexican food, and these sweet potato taco bowls topped with an *actually healthy* cheese queso successfully keep my chips & salsa cravings under control.
I only have one hour after getting home from work to change into comfy clothes, catch up with my loves, walk the dog, and make dinner. In other words, I don’t have the time or energy for long ingredient lists, complicated cooking techniques, or a sink full of dishes. These taco bowls are proof that whole foods can be tasty, simple can be healthy, and homemade can be quick & convenient & conceivable with the right ingredients and a little intention.
The sweet potato taco bowl recipe
Other than the fact that this recipe is a warm meal full of all the macro- and micronutrients your body could ever need in 30 minutes flat, my favorite thing is that it’s completely customizable based on taste, ingredients on hand, amount of people you’re feeding, etc. The following recipe is perfect for Bob and I each to have dinner and one leftover meal. I can’t wait for you to take this sweet potato taco bowl blueprint and run with it for a go-to dinner option you look forward to every week.
TACO BOWL INGREDIENTS
- 2 white sweet potatoes, diced in 1/2 inch cubes (any potato is fine, but sweet potatoes are easier for the body to digest and contain more nutrients)
- 2-3 Tbs oil of choice (I personally use avocado oil)
- 2 Tbs taco seasoning (this homemade version is my favorite)
- 2 lbs ground beef (we’ve also used leftover shredded or diced chicken, pulled pork, steak, and chorizo)
- Toppings of choice (think jalapeños, red onion, olives, salsa, avocado, beans, cilantro, etc.)
PROTEIN-PACKED CHEESE QUESO INGREDIENTS & DIRECTIONS
- 16 oz cottage cheese (Good Culture is by far the best)
- 1, 6 oz can diced green chilies
- 1 cup cheddar cheese
- 1 clove garlic, minced
- 1 tsp siracha
- ½ tsp salt
1. Place all ingredients in a high-speed blender or food processor. Blend on high until smooth and creamy.
2. Pour cheese mixture in a saucepan and cook at low on the stovetop until heated through, stirring often to prevent separation and curdling.
DIRECTIONS
1. Preheat air fryer to 400 degrees. (If you don’t have or don’t want to use an air fryer, you can also roast the sweet potatoes in the oven on a baking sheet at 450 degrees for 25-30 minutes).
2. Place diced sweet potatoes in a bowl, coat with oil and taco seasoning.
3. Cook sweet potatoes in the air fryer at 400 degrees for 20 minutes, tossing every five minutes to prevent sticking and burning. (Depending on how many potatoes you use, you will likely need to heat in batches based on the size of your air fryer.)
4. While the sweet potatoes are cooking, fry ground beef on the stovetop until cooked through. If using pre-cooked/leftover meat, you can also reheat in a frying pan on the stovetop or in the microwave.
5. Once meat and sweet potatoes are cooked, combine in individualized bowls, top with queso and other taco fixings.
Yep…that’s it!
Let’s be honest, friend – this nachos meets taco salad mash-up is nothing fancy…and maybe that’s what took me so long to write about it! But when simple meets savory with a side of variety, something special happens. If you too are a busy and ambitious gal just trying to eat healthy, maybe feed a family, aaaaaaand want to enjoy your food and yourself in the process, these sweet potato taco bowls are your tasty ticket to success. I hope you enjoy them as much as my family does!
– Amanda
Disclaimer: The content provided here does not constitute medical advice, nor is it a substitute for personalized healthcare. I’m a doctor, but I’m not your doctor. If you have concerns about a medical condition, diagnosis, or treatment, you should consult with a licensed healthcare professional.
