Filling and delivious without being too complicated! You're going to love this mexican bowl.
Preheat the oven to 425 degrees.
Cook quinoa as directed on the stove. Place ground beef in a skillet, add taco seasoning, and cook as directed on the taco seasoning packet.
Cut sweet potato, onion, and bell peppers in small, bit size pieces and place on a baking sheet with aluminum foil. Drizzle olive oil and season veggies with salt, pepper, and paprika to taste. Bake in the over for 15 minutes, or until sweet potatoes are soft.