Sweet Potato and Turkey Taco Bowls have an amazing flavor combination!
They are super easy, healthy, and there’s an option to meal prep the leftovers into ready to go containers for the week.
How to Make Sweet Potato and Turkey Taco Bowls
I start by roasting sweet potato cubes.
They are seasoned with kosher salt, pepper, cumin, and cinnamon.
And I like to leave the skins on the cubes.
Not only does it make it easier, I love the texture as well.
Something about the combo of the smoky cumin with the cinnamon is heavenly.
This is the before…
And this is after they have roasted at 425 degrees for about 20-25 minutes.
Just the sweet potatoes would be an awesome side dish.
Keep this in mind next time you just want a super simple side dish for dinner.
And this is the after…
I cooked some ground turkey along with a packet of taco seasoning as the sweet potatoes were roasting away.
And mixed the dressing.
Which is light sour cream mixed with salsa and some hot sauce.
I drained the corn and beans, rinsing the beans in a colander as well.
Then all that’s left to do is combine everything in a bowl for Sweet Potato Turkey Taco Bowls.
Sweet potatoes, taco meat, corn and beans, fresh cilantro, cheese, and some avocado served with the dressing a lime wedge.
Since there are so many ingredients, you’ll likely have leftovers unless you are feeding a crowd.
So this is the perfect opportunity to prep the leftovers into containers for meals throughout the week.
Minus the avocado (because it will brown), and the dressing in a little cup on the side and there ya go 🙂
Or use the leftovers to make these meal prep salads 🙂
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Check out my YouTube channel HERE for Weekly Meal Plans and recipes 🙂
Sweet Potato and Turkey Taco Bowls
A unique and meal that's super healthy and gorgeous!
- 1 large sweet potato
- olive oil, kosher salt, pepper, cumin, ground cinnamon
- 1 pound ground turkey (or beef or chicken)
- 1 packet taco seasoning
- 3/4 cup light sour cream
- 3/4 cup salsa
- Optional: hot sauce
- 1 can black beans drained and rinsed
- 1 can corn drained
- 1 cup fresh cilantro choppped
- 1 avocado
- 1 cup shredded cheese
- 1 lime cut into wedges
Cut the sweet potato into 1 inch cubes. Place on a baking sheet and drizzle with olive oil, sprinkle with kosher salt, pepper, cumin, and ground cinnamon. Toss to coat evenly. Place in a 425 degree oven for 20-25 minutes, tossing halfway through cook time.
While the sweet potatoes are roasting, place ground turkey in a skillet over medium heat. Once brown add taco seasoning packet along with 1/4 cup water. Cook for an additional 5 minutes.
Mix together the light sour cream, salsa, and hot sauce (if desired) in a bowl and set aside.
When the sweet potatoes and turkey taco meat are slightly cooled, assemble your bowls. Into each bowl place sweet potatoes, taco meat, corn, black beans, fresh cilantro, avocado (slice right before serving), and cheese. Serve with lime wedges on the side and the sour cream and salsa dressing.
Meal prep the leftovers into containers with the dressing on the side if desired, excluding avocado because it will turn brown.