This delicious ground turkey sweet potato bowl is a riot of flavor and a healthy weeknight meal. You'll love the combination of tender roasted sweet potato and savory ground turkey.

Top it with your favorite burrito bowl toppings, like guacamole and pico de gallo for a fresh, hearty meal.

A ground turkey sweet potato bowl with pico de gallo, guacamole, sour cream, crumbled cheese, herbs, and sliced lime in a pink bowl with a silver fork.

Sweet Potato Taco Bowl Ingredients

Ground Turkey - I use a lean ground turkey for this recipe. It's a great alternative to ground beef (which you can use if you'd prefer) - it still has great flavor but has less fat.
Sweet Potatoes - Use four medium-sized sweet potatoes. Try to choose ones that are about the same size so they'll roast in the same amount of time.
Seasonings - I recommend seasoning the turkey with a little taco seasoning, salt, and pepper.
Toppings - you can use whatever you'd like to top your bowl, but I like a mix of guacamole, pico de gallo, sour cream, queso fresco, and fresh cilantro. I've also made it with corn, black beans, and crumbled feta.

See the recipe card for quantities.

Ingredients for sweet potato ground turkey bowl.

Sweet Potato Bowl Features

Ready in less than an hour, with much of the time being hands-off, this is a great option for a weeknight dinner.
You can customize the toppings just like your favorite burrito bowl.

A ground turkey sweet potato bowl with pico de gallo, guacamole, sour cream, crumbled cheese, herbs, and sliced lime.

If you try this sweet potato bowl recipe, leave a comment and a star rating below!

Ground Turkey Sweet Potato Bowl

This delicious, healthy sweet potato taco bowl is full of tasty flavors! It's easy to pull together and will be a hit with the whole family.

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Prep Time: 10

Cook Time: 1 40

Total Time: 50

Servings: servings

Author: Emily Wilson

Equipment

1 Rimmed Baking Sheet
1 frying pan

Ingredients

4 sweet potatoes
1 tablespoon olive oil
1 pound ground turkey
1 teaspoon taco seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup pico de gallo
1 cup guacamole
½ cup sour cream
¼ cup crumbled queso fresco
2 tablespoons chopped fresh cilantro

Instructions

Preheat oven to 400 degrees F.
Scrub the sweet potatoes clean and pat them dry. Puncture each potato with a fork several times. Place on a rimmed baking sheet and baked for 35 to 45 minutes. Potatoes should be fork tender.
Meanwhile, heat a skillet over medium heat. Add the oil and once hot, add the ground turkey. Cook for 4 to 5 minutes until browned and sprinkle on the taco seasoning, salt, and pepper. Cook for an additional minute or two until cooked through, stirring occasionally.
Cut open the sweet potatoes and place each one on a bowl or plate. Using a fork, press the sweet potato flat. Add an equal amount of turkey, pico, guacamole, sour cream, and quest fresco to each bowl. Sprinkle with cilantro and serve immediately.

Notes

Make Ahead - Sweet potatoes and ground turkey can be cooked ahead of time. Save both in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Storage - save leftovers for up to 4 days in an airtight container in the refrigerator.