Sweet Potato Rice Taco Bowls are everything in a regular rice bowl, only instead of rice we have a cilantro lime sweet potato rice!
- 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
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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.