Go Back
The Boat Shed Kitchen

Spicy-Sweet Potato Taco Bowls

These spicy-sweet potato taco bowls are a bold, nutrient-packed meal perfect for lunch or dinner. They're protein-rich, fiber-filled, and naturally gluten-free. The mix of roasted sweet potatoes, seasoned beef, creamy layers, and spicy honey gives each bite a balance of flavor and texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Calories: 525
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs sweet potato 680 g, peeled and diced into ¼" cubes
  • Salt pepper, and cinnamon to taste
  • 1 lb 93/7 lean ground beef
  • 1 tbsp tomato paste 16 g
  • 1 tbsp taco seasoning
  • 2 cups 2% low fat cottage cheese 452 g
  • 4 small avocados 400 g
  • 2 tbsp hot honey 42 g

Method
 

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Spread sweet potato cubes on the sheet, spray with cooking oil, and season with salt, pepper, and cinnamon.
  3. Roast for 30 minutes, flipping halfway.
  4. While roasting, heat a skillet over medium-high heat.
  5. Add ground beef and cook until browned, breaking it into crumbles.
  6. Drain excess liquid.
  7. See full steps with tips & photos → https://theboatshedcafe.com/spicy-sweet-potato-taco-bowls/

Notes

• Want it spicier? Add diced jalapeños or a pinch of cayenne to the beef.
• Swap cottage cheese for Greek yogurt or sour cream if preferred.
• This dish meal-preps beautifully—store components separately and assemble fresh.