Taco Bowl
Prep time : 15 minutes | Cook time: 30 minutes | Makes 2 servings
Guacamole is hands down my favourite dip (is it even considered a dip?). This recipe is a total go-to in my house. It’s super easy to make, packed with flavour, and just feels comforting every time. I love how simple it is, and if I’m being honest, I could eat it all day long. Toss in some tortilla chips for a salty crunch, and it’s basically perfect. It’s one of those meals I always come back to!
WHAT YOU’LL NEED
1 large sweet potato, cubed
sweet paprika, salt and pepper
500 g ground beef
2 heaping tbsp taco seasoning
greek yogurt or sour cream for topping
FOR THE LAZY SALSA
2 large heirloom tomatoes
1/4 cup red onion, diced
2 garlic cloves, minced
1/2 lime, juiced
1/4 cup fresh cilantro, chopped
FOR THE GUACAMOLE
2 ripe avocados
1 lime, juiced
1/4 cup red onion, diced
2 garlic cloves, minced
pinch of salt
1/4 cup fresh cilantro, chopped
INSTRUCTIONS
Prepare the Sweet Potato: Toss the diced sweet potato with olive oil, salt, pepper, and paprika on a parchment-lined baking sheet. Bake at 400°F for about 25 minutes or until soft and golden.
Make the Guac: In a medium-sized mixing bowl, add the avocado and smash with a fork until mostly combined. Add the rest of the ingredients and mix until fully incorporated. Set aside.
Make the Salsa: In another medium-sized bowl, combine all the salsa ingredients and stir to combine. Set aside.
Cook the Meat: In a skillet over medium-high heat, add 1 tbsp olive oil and the ground beef. Cook for about 10 minutes, stirring occasionally, until the beef is golden and crispy. Add the taco seasoning, and stir for a few more minutes. Season with salt and pepper to taste, then remove from heat.
Assemble: To serve, layer the roasted sweet potato, ground beef, guacamole, and salsa. Top with a dollop of Greek yogurt and serve warm. Enjoy!
