These sweet potato taco bowls feature crispy air fryer sweet potatoes, seasoned ground beef, tons of cheese and guacamole for a quick and easy dinner with bold flavor.
Sweet potato taco bowls are one of the easiest ways to prep a balanced meal ahead of time. The components store well separately, reheat quickly, and can be customized throughout the week with different toppings. Air fryer sweet potatoes keep the prep quick and simple and give you great texture and flavor. This is a practical weeknight dinner that turns into lunches for later.
reasons you’ll love these taco bowls
- Quick + Easy – though this has a couple different components each one is easy to prepare and doesn’t take long.
- Customizable – easy to create your own spin, or use whatever you have on hand.
- Meal Prep Friendly – leftovers make the best lunch!
Key Ingredients
- Sweet Potatoes: of course you can sub russet or Idaho potatoes if you prefer.
- Spices: taco seasoning, chili powder, garlic powder, paprika and salt.
- Ground Beef: you can also use ground turkey, chicken or pork if you prefer.
- Produce: White onion, avocado, pico de gallo, cilantro and green onions.
- Cheese: sharp cheddar or pepper jack.
- Misc: olive oil and corn starch, this is the trick to crispy potatoes.
How to Make Sweet Potato Bowls
- Cut the sweet potatoes into small cubes. Toss with olive oil, corn starch and spices. Roast in the oven or air fryer until crisp.
- In a large skillet cook the white onion and ground beef, breaking it up as you go. Remove the grease and add the taco seasoning, water and tomato paste. Stir well and cook until the mixture has thickened.
- Combine the sour cream and adobo sauce to make the chipotle cream.
- Assemble the tacos by topping each sweet potato with the taco meat, chipotle cream, cheese, pico de gallo and cilantro.
Tips for the Best Results
- Even cut: smaller potato cubes cook faster and cook more evenly.
- Don’t overcrowd: air circulation is what creates crisp edges so regardless if you are using the air fryer or oven, you need to leave a little room.
- Layer: crispy potatoes first, then meat and cheese while warm so it melts.
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Sweet Potato Taco Bowls
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Ingredients
For the Sweet Potatoes
- 2 sweet potatoes
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons corn starch
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
For the Ground Beef
- 1 small white onion chopped
- 1 pound ground beef
- 3 tablespoons taco seasoning
- ¼ cup water
- 1 tablespoon tomato paste
For the Toppings
- 1 cup shredded cheddar cheese or pepper jack
- 1 cup guacamole
- Cilantro, green onions, peppers for garnish
Instructions
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If using oven preheat the oven to 400 degrees
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Cut the sweet potatoes into small cubes. Toss with olive oil, corn starch and spices.
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Roast the sweet potatoes 15 minutes, toss and roast another 10-15 minutes until crisp. Alternatively you can roast in an air fryer for 10 minutes at 390 degrees, toss and roast an additional 5-10 minutes until crisp.
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In a large skillet, heat 1 tablespoon of olive oil over medium heat. Saute the white onion for 3 minutes, stirring occasionally. Add the ground beef, breaking it up as you go. Drain off any grease. Add the taco seasoning, water and tomato paste. Stir well and cook until the mixture has thickened. Set aside.
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Once the potatoes are tender and caramelized around the edges, remove from the oven.
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Combine the sour cream and adobo sauce to make the chipotle cream.
-
Assemble the tacos by topping each sweet potato with the taco meat, chipotle cream, cheese, guacamole, pico de gallo and cilantro.
Notes
Storage and Reheating
- Fridge: store components separately up to 4 days.
- Reheat Potatoes: Air fryer or oven works best to restore crispness.
- Reheat taco meat: microwave or skillet until warmed through.
- Add toppings after reheating.