Sweet Potato Noodle Taco Bowls




Yield 4 –6 bowls



  1. Place a skillet over medium heat, and brown ground beef until completely cooked.
  2. Add taco seasoning, black beans, red onion and water to the skillet. Mix together and simmer on low for 5 minutes.
  3. While ground beef is cooking, spiralize sweet potatoes.
  4. For crispier sweet potato noodle bowls: Preheat oven to 425 degrees while ground beef is cooking. Toss noodles in just a swirl of EVOO (maybe one tablespoon), salt and pepper to taste, and cook on a baking sheet for 12 minutes. Broil on high additional 3 minutes or so.
  5. For softer sweet potato noodle bowls: After simmering ground beef with taco seasoning, add sweet potato noodles to the same skillet with a swirl of EVOO and another 1/4 cup water. Cook on low about 7–10 minutes until sweet potato noodles are soft. You may need a kettle/larger skillet than normal for this.
  6. Take it to the next level: Serve with black bean puree on the bottom! To make puree, blend additional cup of black beans with 1/4–1/2 cup of water to the correct consistency with an extra teaspoon of taco seasoning.


Nutrition facts based on 4 servings of recipe with no black bean puree. To be fair, I'd say this recipe lasted us closer to 6 servings, but included avocado, Greek yogurt and black bean puree as well.

Courses Dinner

Nutrition Facts

Serving Size 1 bowl

Amount Per Serving

Calories 411

% Daily Value

Total Fat 13 g


Saturated Fat 5 g


Unsaturated Fat 4 g

Trans Fat 1 g

Cholesterol 71 mg


Sodium 316 mg


Total Carbohydrates 45 g


Dietary Fiber 10 g


Sugars 8 g

Protein 32 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Slim Sanity at