Mini Taco Bowls with Sweet Potato 'Crisps'

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fun, handheld taco bowls featuring mild ground turkey, colorful veggies, and crispy sweet potato rounds that kids love to eat with their fingers. This mexican-inspired kid friendly ready in about 45 minutes pairs ground turkey, large sweet potato, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (14 ratings) Prep: 20 min Cook: 25 min Serves 4 Mexican cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Peel and slice sweet potato into 1/4-inch thick rounds. Toss with 1 tsp olive oil, salt, and 1/4 tsp cumin. Arrange on a baking sheet and roast for 20 minutes until edges are crisp and centers tender.
  2. Step 2: Heat 1 tsp olive oil in a skillet over medium heat. Add ground turkey, breaking it into small pieces with a spoon. Cook for 5-6 minutes until no longer pink, then stir in cumin, chili powder, and 1/4 tsp salt.
  3. Step 3: Stir corn, diced tomatoes, and lime juice into the turkey mixture. Simmer for 3 minutes until heated through and flavors meld. Remove from heat.
  4. Step 4: Serve turkey mixture over roasted sweet potato rounds, topped with diced avocado. Let kids assemble their own bowls by placing a sweet potato round on a plate, adding turkey mixture, and sprinkling with extra avocado if desired.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Mini Taco Bowls with Sweet Potato 'Crisps' take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mini Taco Bowls with Sweet Potato 'Crisps'?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground turkey from drying out.

Can I substitute ingredients in Mini Taco Bowls with Sweet Potato 'Crisps'?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mini Taco Bowls with Sweet Potato 'Crisps' for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mini Taco Bowls with Sweet Potato 'Crisps'?

Mexican kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes