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Sweet Potato Taco Bowls

Sweet Potato Taco Bowls

Sweet Potato Taco Bowls are a vibrant, healthy, and incredibly satisfying weeknight meal that proves you can have all the flavors of tacos in a perfectly portioned, easy-to-assemble bowl. This recipe delivers a delicious and nutritious alternative to traditional tacos, making it a go-to for busy families and health-conscious foodies alike.
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Prep Time 15 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potatoes
  • 2-3 medium sweet potatoes peeled and diced into ½-inch cubes
  • 1 15-ounce can black beans rinsed and drained
  • 1 cup corn frozen or canned corn, drained if canned
  • ½ medium red onion thinly sliced
  • 1-2 limes juiced
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste
For Serving/Toppings
  • 2 cups cooked quinoa or brown rice
  • 1 ripe avocado sliced or diced
  • fresh cilantro chopped
  • salsa your favorite kind
  • Greek yogurt or sour cream optional
  • hot sauce optional
  • shredded lettuce optional
  • pickled jalapeños optional

Equipment

  • Baking Sheet
  • Parchment paper
  • Medium Bowl
  • Large skillet

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. In a medium bowl, combine the diced sweet potatoes with 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Toss well to ensure the sweet potatoes are evenly coated with the spices. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.
    2-3 medium sweet potatoes, 2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
  2. Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized. Flip them halfway through the cooking time to ensure even cooking and browning.
  3. While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the rinsed black beans and corn to the skillet. Stir in the thinly sliced red onion. Cook for 5-7 minutes, stirring occasionally, until the beans and corn are heated through and the onion has softened slightly.
    2 tablespoons olive oil, 1 15-ounce can black beans, 1 cup corn, ½ medium red onion
  4. Once the beans and corn are heated, squeeze the juice of ½ lime over the mixture. Stir gently to combine. Taste and adjust seasoning with additional salt or pepper if needed.
    1-2 limes, ½ teaspoon salt, ¼ teaspoon black pepper
  5. Divide your cooked quinoa or brown rice between two large bowls. This forms the delicious base for your Sweet Potato Taco Bowls.
    2 cups cooked quinoa or brown rice
  6. Top each bowl generously with the roasted sweet potatoes and the seasoned black bean and corn mixture.
  7. Garnish your Sweet Potato Taco Bowls with sliced avocado, a sprinkle of fresh cilantro, and your favorite salsa. Add any other optional toppings you desire, such as a dollop of Greek yogurt or sour cream, a dash of hot sauce, shredded lettuce, or pickled jalapeños. Serve immediately and enjoy!
    1 ripe avocado, fresh cilantro, salsa, Greek yogurt or sour cream, hot sauce, shredded lettuce, pickled jalapeños

Notes

Storing: Allow components to cool completely. Store cooked components (sweet potatoes, beans/corn mixture, grains) separately in airtight containers. Keep fresh for 3-4 days. Reheating: Warm components separately. Grains can be microwaved or heated in a saucepan with water. Sweet potatoes and bean/corn mixture can be reheated in a skillet or microwave. Assemble with fresh toppings. Freezing: Freeze cooled sweet potatoes and bean/corn mixture in portions for up to 2-3 months, thaw overnight in the refrigerator before reheating.