These beef taco bowls have gone viral for all the right reasons. Inspired by the internet sensation, I’ve added a few tweaks to make them even better. This version is juicier, more balanced, and packed with flavour. It’s one of those recipes I make on repeat, especially when I’m trying to eat well but still want something satisfying.
Using extra-lean beef mince, roasted sweet potatoes, and a generous selection of fresh toppings, these bowls are perfect for a high-protein, lower-calorie meal. The cottage cheese adds creaminess without the need for sour cream, and my homemade chipotle hot honey gives it a little kick. Everything is made separately, making it ideal for meal prep.
Why You’ll Love These Beef Taco Bowls
This recipe ticks all the boxes: quick to make, easy to customise, and full of punchy Mexican-inspired flavours. It’s healthy, colourful and can be adjusted to suit different dietary preferences. Plus, it’s a great way to use up leftover roast veg or salad bits in your fridge.
One variation I make is to slice a baked sweet potato in half and fill it with the mince, and then top with the cottage cheese, avocado, and salad. The hot honey adds a delicious pop of sweetness and is a must.
Tips and Substitutions for Beef Taco Bowls
- Sweet potato: Swap for butternut, roast carrots, or even a grain like quinoa or brown rice.
- Beef mince: You can use chicken or turkey mince instead.
- Salad – use any salad that you like or leave it off.
- Hot honey: If you don’t have chipotle chillies, add a few chilli flakes to regular honey.
- Make it dairy-free: Swap cottage cheese for a dairy-free yoghurt or avo mash.
- Meal prep tip: Keep all the elements separate in the fridge and assemble just before serving.
Roast Sweet Potatoes:
- 2 large orange sweet potatoes cut into smallish cubes
- 1-2 Tbsp olive oil or other neutral oil
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 2 tsp taco seasoning or seasoned salt of your choice
Beef Taco Mince:
- 2 Tbsp olive oil
- 500 grams extra lean beef mince
- 2 Tbsp taco seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- 2 Tbsp tomato paste
- 1 cup beef stock
Toppings (per bowl):
- 3-4 Tbsp cottage cheese
- ¼ cup tomato and red onion salad pico de gallo
- ¼ cup cabbage slaw
- ¼ large avocado sliced
- 2 tsp hot honey
- Fresh coriander leaves optional
- Lime wedge optional
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To make the roast sweet potatoes, preheat the oven (or air fryer) to 180°C / 350°F. Toss the cubed sweet potatoes in olive oil and seasonings. Roast for 25–30 minutes until tender and golden at the edges.
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Heat a large skillet over medium-high heat. Add the olive oil and beef mince. Break it up and fry until it starts to brown. Add the spices and cook until aromatic. Stir in the tomato paste and cook for a minute, then add the stock. Simmer until the liquid reduces but the mixture remains juicy. Set aside.
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To assemble, add a scoop of sweet potatoes to each bowl, followed by the beef mince. Top with slaw, salad, avocado, and cottage cheese. Drizzle with hot honey, garnish with coriander, and squeeze over fresh lime if you like.
- Store each component in separate airtight containers in the fridge for up to 3 days.
- Reheat the beef mince and sweet potatoes before assembling your bowl.
Add the salad, avo, and cottage cheese just before serving to keep it fresh
A few of my favourite Mexican-inspired recipes
Easy corn salad with tomatoes, feta and herbs
Salmon tacos with spiced coffee rub
Mexican short-rib tacos
Esquites (Mexican corn salad)
Salad nachos with home-preserved zesty salsa
Quesadillas with corn & red pepper relish
Chipotle chicken enchiladas
My perfect huevos rancheros with chipotle
Pomegranate Guacamole
The perfect Paloma cocktail
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