Turkey Taco Sweet Potato Bowls

Roasted sweet potatoes are topped with warmly seasoned ground turkey, black beans, creamy avocado, and fresh salsa for an easy, filling taco-inspired dinner.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• 0.75 teaspoon kosher salt
• 1 pound ground turkey
• 1 small yellow onion
• 2 tablespoons taco seasoning
• 0.5 cup water
• 1 15-ounce can black beans
• 1 large avocado
• 1 cup salsa
• 1 medium lime
• 0.25 cup fresh cilantro

Cooking instructions

1. Heat the oven to 425°F. Scrub the sweet potatoes, pierce each several times with a fork, and place them on a foil-lined baking sheet. Rub with 1 tablespoon of the olive oil and sprinkle with 1/2 teaspoon of the salt. (about 5 min) — 425°F
2. Roast the sweet potatoes until tender when pierced through the center with a knife, 30 to 40 minutes depending on size. (about 35 min) — 425°F
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the ground turkey and cook, breaking it into small pieces, until no longer pink. (about 8 min) — Medium-high heat
4. Stir in the taco seasoning and water. Simmer until the liquid is mostly absorbed and the turkey reaches 165°F in the thickest pieces, about 3 to 4 minutes. (about 4 min) — 165°F
5. Warm the drained black beans in a small saucepan or microwave-safe bowl. Halve the roasted sweet potatoes lengthwise and gently fluff the centers with a fork. (about 3 min) — Warm
6. Top each sweet potato with turkey, black beans, avocado, salsa, a squeeze of lime, and cilantro. Serve immediately. (about 2 min) — None