Description
Cozy, flavorful, and ready in about 30 minutes! these ground chicken taco sweet potato bowls make the perfect weeknight dinner or meal prep lunch. With seasoned taco meat, roasted sweet potatoes, and all your favorite toppings, they’re hearty, nourishing, and endlessly customizable.
Ingredients
Units
Scale
- 2-3 medium sweet potatoes, cut into 1/2-inch chunks
- 1 tablespoon olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 yellow onion, diced small
- 1 pound ground chicken (90-93% lean ideally)
- 1-2 tablespoons taco seasoning
- 1/2 cup salsa
- 1 14-ounce can black beans, drained and rinsed
- 6-8 cups seasonal greens
- 1/2 cup feta, crumbled
- Toppings: avocado, cilantro, pepitas, tortilla chips, other cheeses, pickled red onions, lime juice
Instructions
- Sweet potatoes. Preheat oven to 400 degrees and line a sheet pan with parchment or a silicone baking mat. Toss sweet potato cubes in 1/2 tablespoon olive oil (reserve the rest), salt, and pepper. Transfer to the sheet pan in an even layer, then roast at 400 degrees for 25-30 minutes.
- Ground chicken taco meat. Meanwhile, preheat remaining 1/2 tablespoon of olive oil in a pan over medium heat. Sauté onion for 3-5 minutes until translucent. Add ground chicken and brown with onion until completely cooked through. Add taco seasoning and sauté for another 1-2 minutes.
- Salsa + black beans. Stir in the salsa and black beans, and simmer until the ground chicken mixture is thick and saucy. If needed, prep any greens and toppings for bowl assembly.
- Assemble + serve! Once sweet potatoes are done (soft in the middle with golden brown edges), line bowls with greens and roasted sweet potato cubes. Top with ground chicken, feta, and any other toppings you like.
Notes
- Storage + freezing instructions: For best freshness, store each bowl component separately in airtight containers for up to 5 days. Reheat the ground chicken and sweet potatoes in the microwave, oven, or air fryer before serving. Both the taco meat and roasted sweet potatoes can also be frozen (separately) for up to 3 months.
- Salt: If your taco seasoning is salt-free, add 1/2 teaspoon of salt to the ground chicken when sautéing.
- Black beans: If you use dried beans, use 1-1.5 cups cooked.
- Salsa: I like a thick salsa here, and most often I use the pepita salsa from Trader Joe's. But I've tried many salsas, and so far they've all worked great!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner, bowl recipes
- Method: Roast + sauté
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 447
- Sugar: 7.4 g
- Sodium: 1235.5 mg
- Fat: 17.4 g
- Carbohydrates: 43.2 g
- Fiber: 11.9 g
- Protein: 31.6 g
- Cholesterol: 113 mg
