Sweet Potato Taco Bowl (Version imprimable)
Roasted sweet potatoes, spiced beef and fresh guacamole layer together for a hearty, flavorful meal.
# Composition:
→ Vegetables
01 -
2 medium sweet potatoes, peeled and diced
02 -
1 small tomato, diced
03 -
60 ml red onion, chopped
04 -
1 jalapeño, minced
→ Proteins
05 -
450 g ground beef
→ Herbs and Seasonings
06 -
2 tablespoons taco seasoning
07 -
1 teaspoon smoked paprika
08 -
Salt and black pepper, to taste
09 -
1 tablespoon chopped cilantro
→ Oils and Condiments
10 -
1 tablespoon olive oil
11 -
1 ripe avocado
12 -
1 lime, juiced
13 -
60 ml sour cream
# Étapes de réalisation:
01 -
Toss diced sweet potatoes with olive oil and smoked paprika. Arrange on a baking sheet and roast in a preheated 200°C oven for 25 minutes, turning halfway through, until tender and caramelised.
02 -
Heat a skillet over medium-high heat. Add ground beef and cook until fully browned, breaking up any clumps. Stir in taco seasoning and 40 ml water, then simmer for 2 to 3 minutes until most liquid is absorbed.
03 -
In a bowl, mash the avocado with lime juice, 1 tablespoon chopped cilantro, and a pinch of salt until smooth and creamy.
04 -
In a separate bowl, mix diced tomato, chopped red onion, minced jalapeño, remaining cilantro, and a pinch of salt.
05 -
Layer roasted sweet potatoes, taco-seasoned beef, guacamole, and pico de gallo in serving bowls. Top with a generous spoonful of sour cream.
# Détails supplémentaires:
01 -
For a lighter version, substitute Greek yoghurt for sour cream.