Looking for a great meal prep taco bowl recipe? This sweet potato taco bowl with cottage cheese is loaded with protein and fiber for the perfect filling lunch. This ground beef taco bowl is the perfect way to use leftover taco meat in a healthy way.
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Are you always looking for new ways to meal prep your lunch? This delicious and filling ground beef taco bowl is a fantastic option. Loaded with protein and packed with fiber, these taco bowls are customizable to fit your preferences while keeping you full and satiated for hours.
This easy meal prep option is something you can prep on the weekends and keep in your refrigerator for grab-and-go lunches or a quick heat and eat dinner after a long day.
What do I need to make a sweet potato taco bowl?
- Sweet potatoes – I used two medium-sized sweet potatoes (yams). I recommend using fresh, however, if time is tight you can also opt for frozen sweet potatoes.
- Ground Beef – I like 90/10 lean ground beef for this recipe, however you can also substitute ground turkey or chicken.
- Taco Seasoning – I make my own homemade taco seasoning, but feel free to use store-bought if time is tight.
- Tomato paste – this is added to the seasoned taco meat to help it become thick and saucy.
- Olive oil – you’ll need a small amount of olive oil for coating and roasting the sweet potatoes.
- Seasoning for potatoes – this includes chili powder, garlic powder, cumin, paprika and garlic salt. If you like, you could also use 2 teaspoons of the prepared taco seasoning on the potatoes to make things easy.
- Cottage cheese – some might say this is a rather unconventional ingredient, but once you try it, you’ll discover it adds the perfect amount of creaminess to the bowl. Also, an excellent source of protein.
- Black beans – a great addition to add to your bowl, it adds some extra protein and fiber.
- Canned or frozen corn – adds some great color and sweetness to the bowl.
- Pico de gallo salsa – I enjoy making my own pico de gallo salsa, or you can purchase prepared pico from the grocery store to save time.
- Slices/diced avocado – a great source of fiber and good fats, avocado is a great addition to any taco bowl.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make sweet potato taco bowls?
Making these taco bowls requires some simple prep in advance. Ideal for a meal-prep lunch or a heat and eat dinner option, these taco bowls are a great high protein and fiber dinner idea.
Step 1: Start by roasting the sweet potatoes
Pro-Tip: roast your sweet potatoes on the weekend and store in the refrigerator in a resealable container. When you’re ready to assemble, simply add your ingredients to your taco bowl and enjoy.
Love sweet potatoes? Try our Sheet Pan Maple Glazed Chicken and Sweet Potatoes, Air Fryer Sweet Potato Wedges, Hasselback Sweet Potatoes or our super popular Ruth’s Chris Copycat Sweet Potato Casserole, which is an amazing holiday dinner side dish.
Step 2: Prep the seasoned taco ground beef
This seasoned taco ground beef is super simple to make, and just takes 10 minutes. I like to use my homemade taco seasoning, but feel free to use a store-bought seasoning mix if time is tight.
Start by browning the ground beef, and draining off any excess fat that the beef renders. Next, add in the taco seasoning, plus tomato paste and some water to help the beef become slightly saucy. Cook over medium heat for a few minutes until the beef comes together and slightly thickens.
I use this simple 10 minute taco ground beef as the base for several other recipes, including:
- Beef Quesadilla Tacos
- Sour Cream Enchiladas
- Ground Beef Enchiladas
- Healthy Taco Stuffed Peppers
- Taco Mac and Cheese
- Easy Taco Cups
- Cheesy Taco Tater Tot Casserole
- Taco Hand Pies by Kylee Cooks
Check out all of the easy taco recipes 5 different ways, plus all of the essential sides and toppings that go along with making amazing tacos.
Step 3: Prep your taco bowl add-ins
Choose your taco bowl add-ins based on your flavor preferences. Go for high fiber options like black or pinto beans, and avocado. Add some delicious flavor by choosing ingredients like pico de gallo salsa, corn and black bean salsa and even pickled onions.
Ingredient Substitutions and Recommendations:
- Ground beef – instead of ground beef you could substitute ground turkey or chicken.
- Taco Seasoning – instead of my homemade taco seasoning, feel free to use a store-bought taco seasoning if time is tight.
- Cottage cheese – instead of adding cottage cheese to the taco bowl (I definitely recommend it!), opt for a plain Greek yogurt that would act as a creamy dressing, but still add protein.
- Sliced avocado – you can definitely swap the sliced avocados for guacamole or an avocado mash.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
Topping Ideas for taco bowls:
Want to add a little extra flavor and zest to your bowl. Try adding chopped fresh cilantro, fresh lime juice / lime wedges, or your favorite hot sauce.
Frequently asked questions about making taco bowls:
Go with veggies like corn, pico de gallo salsa, avocado and black beans. Some other options are pickled onions, sliced jalapeno and lettuce.
Go with a hardy, crisp lettuce like romaine or iceberg, as these will stay crisp and hold their shape with the other heavy ingredients.
While it may sound unconventional to add cottage cheese to a taco bowl, this new trend is definitely on point! The cottage cheese adds a great creamy texture to the bowl, and adds extra protein.
When assembled in advance and stored in air-tight containers, taco bowls will keep in the refrigerator for up to 5 days.
If you loved this meal prep recipe, check out some of these other similar posts:
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Easy Ground Beef and Sweet Potato Taco Bowl
Ingredients
Seasoned Ground Beef:
- 1 lb. ground beef, lean or ground turkey
- 3 Tablespoons tomato paste
- 2 Tablespoons taco seasoning
- ½ cup water
Seasoned Sweet Potatoes:
- 2 medium sweet potatoes, peeled and cubed about 20-22 oz.
- 2 Tablespoons olive oil
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon garlic salt
Taco Bowl Add-In's:
- 1 (15 oz. can) corn drained and rinsed
- 1 (15 oz. can) black beans drained and rinsed
- 1 cup pico de gallo salsa
- 1 cup cottage cheese
- 1 large avocado sliced or cubed
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or spray with non-stick cooking spray. Set aside.
- Peel and cube the sweet potatoes, and add to the prepared sheet pan. Drizzle the olive oil over the top of the potatoes, and toss together to coat evenly on the pan.
- Mix together the spices; chili powder, garlic powder, cumin, paprika and garlic salt. Sprinkle over the top of the potatoes. Toss again to coat with the spices. Bake at 375 degrees for 35-40 minutes or until the potatoes are fork tender. Remove from oven to cool. Set aside.
For Seasoned Taco Ground Beef: (this can be done while potatoes roast)
- To a large skillet, brown the ground beef on medium high heat. Drain off any excess fat the beef renders. To the browned and drained beef, add in the tomato paste, taco seasoning and water. Heat over medium heat, stir ingredients together and bring to a simmer. Simmer for 2-3 minutes or until water evaporates and beef becomes slightly saucy. Remove from heat and let beef cool.
To assemble the bowls:
- To four bowls or meal prep containers: add 1/2 cup of the seasoned taco ground beef, 1/2 cup of the roasted sweet potatoes, 1/2 cup of pico de gallo salsa, 1/2 cup of the cottage cheese, and 1/3-1/4 cup each of the black beans and corn. Divide the avocado evenly between each bowl.
- Top the bowls with chopped cilantro, lime wedges or hot sauce to your preference.
- Enjoy the bowls right away or store in airtight meal prep containers and refrigerate for up to 5 days.
Notes
Nutrition
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