Sweet Potato Rice Taco Bowls
So here we are making a new recipe for Sweet Potato Rice Taco Bowls this week.
I made this Cilantro Lime Sweet Potato Rice as a side dish for dinner last week, and thought it would be pretty darn good as part of a taco bowl.
I wasn’t sure if I could convince my kids to try these, and was doubting my negotiation skills this evening in particular.
Easy fix though…I set out tortillas along with all the toppings for my rice bowl and called it “Taco Night”.
Boom!
Everyone was happy 🙂
How to Make Sweet Potato Rice Taco Bowls
The sweet potato rice starts with four sweet potatoes with the skin cut off and diced into cubes.
Then, in two separate batches, pulse them in the food processor about 10 times times until it looks like rice.
It goes into a skillet over medium heat along with olive oil.
Season with chili powder, garlic powder, cumin, kosher salt, and pepper and cook for 8 minutes, stirring occasionally.
Once the “rice” is cooked, stir in some freshly chopped cilantro and lime juice.
Stir until evenly mixed.
So the rice part of this bowl is finished, now all that’s left is the taco part.
I made a pound of ground turkey with a packet of taco seasoning according to the package directions.
Finally, assemble the bowls with the sweet potato rice, cooked taco meat, and whatever toppings your heart desires!
For these Sweet Potato Rice Taco Bowls I went with sour cream, salsa, cheese, avocado, and hot sauce.
I did crush up a few tortilla chips on top to add some crunch, not the healthiest but it was really good!
The kids did end up putting the sweet potato rice on their tacos without me even saying anything or suggesting it.
Who knows, maybe they would have eaten the bowls.
Next time I won’t doubt myself so much 🙂
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Meal prep the leftovers!
I put my sour cream and cheese on the side so I could warm up the sweet potato rice and taco meat in the microwave.
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If you like Sweet Potato Rice Taco Bowls, you might also like these recipes…
Chorizo Fried Cauliflower Rice
SO yummy and low carb, the chorizo gives a great spicy kick.
Or this Fish Taco Cauliflower Rice Bowl
Chicken and Sweet Potato Salad
Air Fryer Hasselback Sweet Potatoes
A great side dish with a stunning presentation!
Blackstone Shrimp Tacos
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Sweet Potato Rice Taco Bowls
Sweet Potato Rice Taco Bowls are everything in a regular rice bowl, only instead of rice we have a cilantro lime sweet potato rice!
Ingredients
- 4 sweet potatoes medium size
- 2 Tbsps olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- kosher salt, pepper
- 1/2 cup chopped cilantro leaves
- 1 to 2 Tbsps lime juice
- 1 pound ground beef, turkey, or chicken
- 1 packet taco seasoning
- Toppings of choice: sour cream, cheese, avocados, salsa, hot sauce, guacamole, tortilla chips, lime wedges
Instructions
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Cut the sweet potatoes into inch cubes (remove the skin). Place the sweet potato cubes in a food processor and pulse about 10 times or until it becomes a "rice" consistency.
Note: This may need to be done in two separate batches depending on the size of your food processor.
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Set a large skillet over medium heat and add the olive oil. Once the olive oil is hot add the sweet potato rice, chili powder, garlic powder, cumin, kosher salt, and pepper. Cook over medium heat for 8 minutes, stirring occasionally.
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Stir in the chopped cilantro and lime juice, put the rice in a large bowl and set aside.
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In the same skillet cook the ground beef. turkey, or chicken according to the package directions on the taco seasoning.
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To make the bowls, divide the sweet potato rice and taco meat evenly between four bowls or containers (if meal prepping), add additional toppings of choice such as sour cream, cheese, avocados, salsa, hot sauce, guacamole, tortilla chips, and/or lime wedges.
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