Ground Beef Taco Bowl is my take on the viral TikTok bowl, loaded with taco-seasoned beef, roasted sweet potatoes, creamy avocado, and a flavorful sauce!
Ground Beef Taco Bowls
This viral TikTok combo is everywhere, and for good reason! Taco-seasoned ground beef, roasted sweet potatoes, avocado, and cottage cheese with hot honey—it’s a flavor-packed dream.
My take? Roasted sweet potatoes get even better with corn and black beans. Juicy taco meat, creamy avocado, and my go-to taco sauce bring it all together.
Love cottage cheese? Add a scoop! Prefer more protein? Swap Greek yogurt for the mayo in the sauce.
Ingredients
Here’s what you’ll need to make Ground Beef Taco Bowls:
- Ground beef & taco seasoning: I use 93/7 beef. A packet works, or make your own taco seasoning for even more flavor.
- Tomato paste & broth: Adds richness and moisture to the beef.
- Sweet potatoes & olive oil: Dice small for even roasting. Oil helps them crisp up nicely.
- Paprika, garlic powder, salt & pepper: Add flavor in the sweet potatoes.
- Corn & black beans: Drain and rinse beans well. Fire-roasted corn adds extra flavor.
- Avocado: Pick one with a slight give for the creamiest texture.
- Hot honey: A sweet-spicy drizzle that takes the flavor of the beef up a notch.
Ground Beef Taco Bowls Sauce
I like this sauce more than cottage cheese, but if you love cottage cheese, use that instead!
When serving guests, I use mayo for a richer flavor. When I want more protein, I swap in Fage 0 Greek yogurt—it’s tangy but still so good!
- Mayo or Greek yogurt: Good mayo for a creamy sauce, yogurt for more protein and a tangier flavor.
- Lime juice & spices: Fresh lime adds brightness, while chili powder, paprika, and cumin bring flavor.
- Sriracha: Adjust to taste for the perfect level of heat.
Storage
Ground Beef Taco Bowls Leftovers
- Beef, sweet potatoes & corn/beans: Store separately in airtight containers in the fridge for up to 4 days. Reheat in a skillet or microwave.
- Sauce: Keep in an airtight container in the fridge for up to a week.
- Avocado: Slice fresh before serving. If storing, keep it in a bag, then trim off any browned edges before using—the rest should still be good!
- Any other toppings: Add fresh when serving.
More Ground Beef Recipes:
- Asian Ground Beef with cashews
- Ground Beef Quesadillas with sweet peppers and corn
- Mongolian Ground Beef with a sweet and spicy sauce
- Ground Beef Ramen with veggies
- Ground Beef Stroganoff over egg noodles
Ground Beef Taco Bowl
Ground Beef Taco Bowl is the ultimate taco-inspired meal with juicy ground beef, crispy sweet potatoes, creamy avocado, and a bold, drizzly sauce for a bowl you’ll crave!
Equipment
- Large nonstick skillet
Ingredients
Taco Beef
- 1 tablespoon olive oil
- 1/2 cup finely diced yellow onion optional
- 1 pound lean ground beef 93/7
- 1/4 cup chicken broth or water
- 1 (1-ounce) packet taco seasoning see note 1
- 2 tablespoons tomato paste
- 1-1/2 teaspoons minced garlic optional
Roasted Sweet Potatoes, Black Beans, & Corn
- 6 cups diced sweet potatoes 2 large potatoes
- 2 tablespoons olive oil
- 1-1/2 teaspoons paprika
- 1 teaspoon garlic powder
- Salt and pepper
- 1-1/2 cups frozen corn
- 1 (15-ounce) can black beans drained and rinsed
Instructions
- Sweet Potatoes: Preheat oven to 425°F (220°C). Add 1/2-inch peeled and diced sweet potatoes to a large sheet pan. Drizzle with olive oil, then add paprika, garlic powder, salt, and pepper (I add 1 tsp salt & 1/2 tsp pepper). Toss well to coat. Spread in a single layer and roast until tender, about 30 minutes, flipping every 10 minutes. Once tender and golden, toss with corn and black beans to warm through.
- Beef: Heat olive oil in a large nonstick skillet over high heat. Add diced onion and sauté for 3-5 minutes, or until golden. Push onions to the edges of the skillet. Add ground beef to the center, sear, crumble, and brown the beef, cooking until the liquid is absorbed into the beef. Stir in chicken broth or water, taco seasoning, tomato paste, and minced garlic. Cook until fragrant (1-2 minutes), then remove from heat.
- Sauce: Zest a lime to get 1/4 tsp zest and juice to get 3 tbsp juice. In a bowl, mix the zest, juice, mayo (or Greek yogurt), chili powder, paprika, cumin, Sriracha, salt, and pepper (I add 1/4 tsp of each).
- Assemble: Divide the beef among 4 bowls. Top with the roasted sweet potato mixture and diced avocado. Drizzle with sauce. If desired, add a drizzle of hot honey. Enjoy!
Video
Recipe Notes
Note 1: Or make your own using this taco seasoning recipe!
Note 2: I prefer this sauce over cottage cheese, but if you love cottage cheese, use that instead—mayo makes the sauce richer, while Fage 0 Greek yogurt adds protein and is more tangy.
Storage: Store the beef and sweet potato mixture separately in airtight containers in the fridge for up to 4 days. Reheat in a skillet or microwave. Keep the sauce in an airtight container for up to a week. Slice avocado fresh, but if storing, keep it in a bag and trim any browned edges before using. Add toppings just before serving.
Nutrition
Serving: 1serving | Calories: 360kcal | Carbohydrates: 45g | Protein: 28.9g | Fat: 7.2g | Cholesterol: 68.1mg | Sodium: 302.1mg | Fiber: 7.1g | Sugar: 10.4g
Nutrition information is automatically calculated, so should only be used as an approximation.
