Description
Experience a vibrant explosion of flavors with this Mediterranean Sweet Potato Taco Bowl, featuring tender sweet potatoes, savory ground beef, and creamy tzatziki. It’s a satisfying weeknight dinner that brings the best of Mediterranean cuisine to your table.
Ingredients
Scale
- 2 tablespoons olive oil (for sweet potatoes)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound lean ground beef
- ½ cup finely chopped yellow onion
- 2 cloves minced garlic
- 1 teaspoon dried oregano (for beef)
- 1 teaspoon ground cumin (for beef)
- ½ teaspoon smoked paprika (for beef)
- ¼ teaspoon salt (for beef)
- ¼ teaspoon black pepper (for beef)
- ¼ cup vegetable broth or non-alcoholic red wine (optional)
- 1 cup full-fat plain Greek yogurt
- ½ cup grated cucumber (squeezed dry)
- 1–2 cloves minced garlic (for tzatziki)
- 2 tablespoons chopped fresh dill
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt (for tzatziki)
- 4 ounces feta cheese (crumbled)
- 1 cup diced cucumber (for toppings)
- 1 cup cherry tomatoes (halved)
- ¼ cup thinly sliced red onion
- ¼ cup fresh parsley (chopped)
- 2 tablespoons fresh mint (chopped)
- Kalamata olives (to taste)
- 1 cup quinoa (or brown rice, couscous, or mixed greens for base)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Peel the sweet potatoes and cut them into ½ to ¾-inch cubes. In a large bowl, toss the sweet potato cubes with olive oil, smoked paprika, ground cumin, dried oregano, garlic powder, salt, and black pepper until evenly coated.
- Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
- While the sweet potatoes are roasting, grate about ½ cup of cucumber and squeeze out excess liquid. In a small bowl, combine Greek yogurt, squeezed grated cucumber, minced garlic, chopped dill, lemon juice, and salt. Mix well and refrigerate.
- In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute.
- Add ground beef to the skillet, breaking it up with a spoon, and cook until fully browned, about 5-7 minutes. Drain excess fat.
- Stir in dried oregano, ground cumin, smoked paprika, salt, and black pepper. Cook for another 2 minutes, adding vegetable broth or non-alcoholic red wine if desired.
- While the beef cooks, prepare your base by cooking quinoa or brown rice according to package instructions.
- Dice cucumber, halve cherry tomatoes, thinly slice red onion, and chop parsley and mint. Crumble feta cheese.
- Divide the cooked quinoa among four serving bowls. Layer with roasted sweet potatoes, seasoned ground beef, diced cucumbers, cherry tomatoes, red onion, and Kalamata olives.
- Dollop each bowl with tzatziki and sprinkle with crumbled feta, parsley, and mint. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: For best results, do not overcrowd the baking sheet when roasting sweet potatoes. Squeeze out excess liquid from the cucumber for a thicker tzatziki. This recipe is great for meal prep; store components separately for freshness.