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Ground turkey sweet potato bowl topped with guacamole pico de gallo sour cream and queso fresco

Ground Turkey Sweet Potato Bowl

This delicious, healthy sweet potato taco bowl is full of tasty flavors. It is easy to pull together and will be a hit with the whole family. Ready in under an hour with customizable burrito bowl-style toppings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 559
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium sweet potatoes Choose similar sizes for even roasting
  • 1 tbsp olive oil
  • 1 lb ground turkey 93% lean recommended. Ground beef or chicken can be substituted.
  • 1 tsp taco seasoning
  • 0.5 tsp salt
  • 0.25 tsp ground black pepper
  • 1 cup pico de gallo Store-bought or homemade
  • 1 cup guacamole Store-bought or homemade
  • 0.5 cup sour cream Plain Greek yogurt works as a substitute
  • 0.25 cup crumbled queso fresco Crumbled feta works as a substitute
  • 2 tbsp chopped fresh cilantro A squeeze of fresh lime juice can be used instead

Equipment

  • Rimmed baking sheet
  • Large skillet or frying pan

Method
 

  1. Preheat your oven to 400 degrees F.
  2. Scrub the sweet potatoes clean and pat them dry. Pierce each potato several times all over with a fork to allow steam to escape during roasting.
  3. Place the sweet potatoes on a rimmed baking sheet and roast for 35 to 45 minutes until fork tender. Larger potatoes may need up to 50 minutes.
  4. Heat a skillet over medium heat and add the olive oil. Once the oil shimmers, add the ground turkey and spread into a single layer. Cook for 4 to 5 minutes until browned on the bottom.
  5. Sprinkle the taco seasoning, salt, and pepper over the turkey. Stir to combine and cook for another 1 to 2 minutes until fully cooked through with no pink remaining.
  6. Remove the sweet potatoes from the oven. Let them cool for one minute, then cut each one open lengthwise and press the flesh flat with a fork.
  7. Place each sweet potato on a bowl or plate. Divide the turkey evenly among all four. Top each bowl with pico de gallo, guacamole, sour cream, and queso fresco. Sprinkle with cilantro and serve immediately.

Notes

Ground turkey can be swapped for ground beef or ground chicken. Choose sweet potatoes of similar size for even roasting. Optional toppings include corn, black beans, and crumbled feta. Store cooked turkey and sweet potatoes in an airtight container for up to 4 days in the refrigerator or up to 3 months in the freezer. Add fresh toppings after reheating.
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