Bison contains 25% more protein than beef but cooks 30% faster—most people accidentally turn it into leather.
Glazed Sweet Potato Loaded Taco Bowls
Whip up a week’s worth of flavor in only an hour with these mouthwatering glazed sweet potato taco bowls! Packed with tender roasted sweet potatoes, zesty black beans, and a drizzle of creamy avocado dressing, these bowls are a meal prep game-changer. Dive into a deliciously vibrant and nutritious feast that will keep you fueled all week long!
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
The Story
This American Southwest-meets-Andean mountain mashup traces back to 1970s New Mexico when Pueblo tribes started stuffing their traditional sweet potatoes with Spanish-introduced beef, creating a carb-loaded rebellion against boring taco Tuesday that somehow makes perfect sense when you realize both cultures have been loading starches with spiced meat for centuries.
Regional Twist
In Oaxaca's Central Valley, they skip the brown sugar glaze entirely and char the sweet potatoes over mesquite coals, then stuff with chorizo instead of bison.
📝 Ingredients
Shopping List
- 2 large avocados
- 1 cup (59 ml) cilantro
- 2 lb (907 g) ground bison
- 1 medium lime
- 1 cup (59 ml) monterrey jack cheese
- 1 medium red onion
- 1 medium serrano
- 4 medium sweet potatoes
- 2 tbsp (30 ml) tomato paste
- 2 medium tomatoes
Pantry Items
Amounts also listed in instructions below
- brown sugar (to taste)
- butter (to taste)
- cinnamon (to taste)
- garlic (to taste)
- hot honey (to taste)
- olive oil (to taste)
- onion (to taste)
- spicex taco blast seasoning (to taste)
- 1 cup (118 ml) water
👨🍳 Instructions
- 1
Pierce sweet potatoes with a fork, then microwave butter, brown sugar, and cinnamon and brush over sweet potatoes.
- 2
Bake at 350°F for 1 hour in oven-safe meal prep containers.
- 3
In a skillet, sauté diced onions in olive oil on low heat for 2-3 minutes until soft.
- 4
Add ground bison and season with salt, pepper, and SpiceX taco BLAST seasoning.
- 5
Stir in tomato paste and cook for a few minutes until combined.
- 6
Add minced garlic and optional hot honey, cooking until well mixed.
- 7
Assemble by filling baked sweet potatoes with the taco beef and topping with freshly grated Monterrey Jack cheese.
- 8
Serve guacamole on the side.
💡 Pro Tips
- ✓Pierce sweet potatoes 8-12 times in a crosshatch pattern before glazing to prevent bursting and allow steam to escape evenly during the 1-hour bake.technique8-12 piercings
- ✓Cook ground bison to exactly 160°F internal temperature because its lower fat content (5% vs 20% in beef) causes it to dry out rapidly beyond this point.timing160°F internal temp
- ✓Add tomato paste before liquids and cook for 2-3 minutes to caramelize the sugars and eliminate raw metallic taste through the Maillard reaction.technique2-3 minutes
- ✓Melt butter completely before mixing with brown sugar to create a proper glaze that penetrates sweet potato skin rather than sitting on top.ingredient
- ✓Add garlic in the final 60-90 seconds of cooking to preserve its volatile compounds that break down above 140°F and become bitter.timing60-90 seconds
Share this recipe
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
Share this recipe
Bison contains 25% more protein than beef but cooks 30% faster—most people accidentally turn it into leather.
Glazed Sweet Potato Loaded Taco Bowls
Whip up a week’s worth of flavor in only an hour with these mouthwatering glazed sweet potato taco bowls! Packed with tender roasted sweet potatoes, zesty black beans, and a drizzle of creamy avocado dressing, these bowls are a meal prep game-changer. Dive into a deliciously vibrant and nutritious feast that will keep you fueled all week long!
The Story
This American Southwest-meets-Andean mountain mashup traces back to 1970s New Mexico when Pueblo tribes started stuffing their traditional sweet potatoes with Spanish-introduced beef, creating a carb-loaded rebellion against boring taco Tuesday that somehow makes perfect sense when you realize both cultures have been loading starches with spiced meat for centuries.
Regional Twist
In Oaxaca's Central Valley, they skip the brown sugar glaze entirely and char the sweet potatoes over mesquite coals, then stuff with chorizo instead of bison.
📝 Ingredients
Shopping List
- 2 large avocados
- 1 cup (59 ml) cilantro
- 2 lb (907 g) ground bison
- 1 medium lime
- 1 cup (59 ml) monterrey jack cheese
- 1 medium red onion
- 1 medium serrano
- 4 medium sweet potatoes
- 2 tbsp (30 ml) tomato paste
- 2 medium tomatoes
Pantry Items
Amounts also listed in instructions below
- brown sugar (to taste)
- butter (to taste)
- cinnamon (to taste)
- garlic (to taste)
- hot honey (to taste)
- olive oil (to taste)
- onion (to taste)
- spicex taco blast seasoning (to taste)
- 1 cup (118 ml) water
👨🍳 Instructions
- 1
Pierce sweet potatoes with a fork, then microwave butter, brown sugar, and cinnamon and brush over sweet potatoes.
- 2
Bake at 350°F for 1 hour in oven-safe meal prep containers.
- 3
In a skillet, sauté diced onions in olive oil on low heat for 2-3 minutes until soft.
- 4
Add ground bison and season with salt, pepper, and SpiceX taco BLAST seasoning.
- 5
Stir in tomato paste and cook for a few minutes until combined.
- 6
Add minced garlic and optional hot honey, cooking until well mixed.
- 7
Assemble by filling baked sweet potatoes with the taco beef and topping with freshly grated Monterrey Jack cheese.
- 8
Serve guacamole on the side.
💡 Pro Tips
- ✓Pierce sweet potatoes 8-12 times in a crosshatch pattern before glazing to prevent bursting and allow steam to escape evenly during the 1-hour bake.technique8-12 piercings
- ✓Cook ground bison to exactly 160°F internal temperature because its lower fat content (5% vs 20% in beef) causes it to dry out rapidly beyond this point.timing160°F internal temp
- ✓Add tomato paste before liquids and cook for 2-3 minutes to caramelize the sugars and eliminate raw metallic taste through the Maillard reaction.technique2-3 minutes
- ✓Melt butter completely before mixing with brown sugar to create a proper glaze that penetrates sweet potato skin rather than sitting on top.ingredient
- ✓Add garlic in the final 60-90 seconds of cooking to preserve its volatile compounds that break down above 140°F and become bitter.timing60-90 seconds