Hot Honey Sweet Potato Taco Bowl

Okay friends, let’s get real for a second. Y’all know I’m obsessed with Mexican food—it’s bold, it’s vibrant, it’s just life on a plate. But here’s the thing, I’ve been on a mission to remix some of my favorite dishes to make them healthier without sacrificing flavor. That’s how this Hot Honey Sweet Potato Taco Bowl was born.

I remember back in my 20s and 30s, tacos meant a heaping pile of meat, cheese, sour cream, and sometimes a side of regret. Now that I’m in my 40s, I want meals that fuel me, keep me full, and make me feel good from the inside out, not just look good on the outside. That doesn’t mean bland or boring—far from it. The trick is swapping a few ingredients, boosting flavor with the right seasonings, and letting fresh produce shine.

In this bowl, we’re using air-fried sweet potatoes instead of rice for fiber, vitamins, and natural sweetness. The beef is 96% lean and seasoned with Tabitha Brown All-Purpose seasoning, a little taco spice, and a touch of water to keep it juicy. Toss in diced red and yellow onions for that soft-crisp bite, and you have a protein-packed filling that keeps you energized.

And let’s talk toppings—because healthy should always be fun. Creamy Greek yogurt lime crema, fresh pico de gallo, avocado for healthy fats, and a drizzle of hot honey for that perfect sweet-heat finish. Every bite is balanced, colorful, and so satisfying. It’s proof that you can eat smarter, enjoy your favorite flavors, and still feel amazing—because that’s what eating better is really about.

So if you’re like me and love Mexican food but want meals that nourish and delight, this bowl is for you. Check out the full step-by-step recipe, and get ready to remix your taco game without ever touching a bland bite again. Your taste buds—and your body—will thank you.

What you'll need:

Protein (Beef) or you can use chicken, turkey or tofu

• 1 lb - Lean ground beef

• Small Red onion – diced

• Bell pepper, diced

• 1 tbsp - McCormick Salt Free “Like Sweet Like Smoky” by Tabitha Brown All-Purpose Seasoning

• 1/2 tsp - Taco seasoning

• Black pepper – to taste

• 1 tbsp - Water (to keep beef juicy)

Sweet Potatoes

• 1-2 large Sweet potatoes, diced

• 1 tsp - Olive oil – drizzle for tossing

• 1 tsp - Tony Chachere’s No Salt Seasoning

• 1/2 tsp - Garlic powder

• 1/2 tsp - Paprika

Crema Sauce

• 2 tbsp - Plain Greek yogurt

• 1 tsp - Lime juice

• 1/2 tsp Taco seasoning

Pico de Gallo

• 1 medium - Tomato, diced

• 2 tbsp - Red onion, diced (optional, for extra crunch)

• 1 tbsp - Jalapeno, diced

• 2 tbsp - Cilantro, chopped

• 1 tsp - Lime juice

• Salt & pepper – to taste

Toppings/Finish

1/2 - Avocado (sliced or cubed) or Guac

Hot honey – drizzle for finishing

What to do:

1. Air-fry sweet potatoes:

Toss sweet potato cubes with olive oil, Tony Chachere’s seasoning, garlic powder, and paprika.

Air fry at 400°F for 20–25 minutes, shaking halfway, until tender and lightly crispy.

2. Cook the beef:

Heat a skillet over medium. Add ground beef, Tabitha Brown seasoning, taco seasoning, black pepper, diced red and beller pepper, and 1 tbsp water.

Cook until beef is browned and veggies are soft.

3. Make the crema sauce:

Mix Greek yogurt, lime juice, and taco seasoning in a small bowl.

4. Prepare pico de gallo:

In a small bowl, combine diced tomatoes, red onion, cilantro, lime juice, and salt & pepper.

5. Assemble the bowl:

Base: air-fried sweet potatoes

Layer beef, pico de gallo and avocado

Drizzle crema sauce and hot honey on top

6. Serve & devour:

Grab a fork, dig in, and enjoy that sweet, savory, spicy magic!