Sweet Potato Taco Bowl

Sweet potato taco bowls are a delicious and colorful way to enjoy a hearty meal that satisfies cravings without sacrificing nutrition. Packed with flavor, this vibrant dish features roasted sweet potatoes, flavorful black beans, and the perfect complement of cilantro-lime rice, all drizzled with a creamy taco sauce. It’s a delightful blend of textures and tastes that the whole family will love!

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 490
• Protein: 15 grams
• Carbohydrates: 82 grams
• Fat: 15 grams
• Fiber: 14 grams
• Sugar: 6 grams
• Sodium: 480 mg

Why Make This Sweet Potato Taco Bowl

This sweet potato taco bowl recipe is a nutritious alternative to traditional tacos, offering all the satisfying flavors without the heaviness. Sweet potatoes add a natural sweetness and are rich in vitamins, while black beans contribute protein and fiber. The cilantro-lime rice brightens up the bowl, creating a harmonious dish that’s not only visually appealing but also balanced and filling. Plus, this recipe is easily adjustable to cater to different dietary preferences or ingredient availability!

How to Make Sweet Potato Taco Bowl

Creating your own sweet potato taco bowl is straightforward. You’ll roast the sweet potatoes to achieve a caramelized flavor, whip up delicious spiced black beans, and prepare a refreshing cilantro-lime rice. Just add fresh toppings and a creamy sauce, and you’re ready to enjoy this delightful meal!

Ingredients:

For the roasted sweet potatoes:

• 3 medium sweet potatoes, peeled and cut into 1.5 cm (½–¾ inch) cubes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp chili powder (adjust to taste)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp fine sea salt
• ¼ tsp freshly ground black pepper

For the taco black beans:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp salt, or to taste
• 1 can (400 g / 15 oz) black beans, drained and rinsed
• 60 ml (¼ cup) water or vegetable broth
• Juice of ½ lime

For the cilantro-lime rice (or quinoa):

• 185 g (1 cup) long-grain white rice or brown rice (or quinoa)
• 480 ml (2 cups) water or vegetable broth
• ½ tsp salt
• 1 tbsp lime juice (about ½ lime)
• 2 tbsp fresh cilantro, finely chopped
• 1 tsp olive oil or butter (optional)

For the corn and pepper mix:

• 1 tsp olive oil
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh, frozen, or canned and drained)
• Pinch of salt and pepper
• Juice of ½ lime (optional)

Fresh toppings:

• 1 ripe avocado, sliced or diced
• 1 small red onion, thinly sliced (or pickled red onions)
• 1–2 radishes, thinly sliced (optional)
• 1 small tomato, diced, or ½ cup cherry tomatoes, halved
• ¼ cup fresh cilantro leaves
• Lime wedges, for serving

For the creamy taco sauce:

• 120 g (½ cup) Greek yogurt or sour cream (or plain unsweetened coconut yogurt for vegan)
• 2 tbsp mayonnaise (or vegan mayo)
• 1–2 tsp hot sauce or chipotle sauce, to taste
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• 1–2 tbsp lime juice, to taste
• Salt and pepper to taste
• 1–2 tbsp water to thin, if needed

Optional garnishes:

• 30 g (¼ cup) shredded cheddar, Monterey Jack, or Mexican blend cheese
• 2 tbsp crumbled cotija or feta cheese
• Crushed tortilla chips or strips
• Sliced jalapeños (fresh or pickled)

Directions:

Step 1: Preparation

Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper for easier cleanup.

Step 2: Seasoning the Sweet Potatoes

In a large bowl, add the sweet potato cubes. Drizzle with 2 tbsp olive oil and toss to coat. Sprinkle smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and black pepper over the potatoes. Toss well until every piece is evenly coated with the oil and spices.

Step 3: Roasting the Sweet Potatoes

Spread the seasoned sweet potatoes in a single, even layer on the baking sheet, leaving space between pieces so they roast instead of steam. Roast for 20–25 minutes, flipping halfway through, until tender on the inside and caramelized and lightly crisp on the edges. Once done, set aside and keep warm.

Step 4: Cooking the Rice (or Quinoa)

Rinse the rice (or quinoa) under cold water until the water runs mostly clear. In a medium saucepan, combine rice, water or broth, and salt. Bring to a boil over medium-high heat, then reduce to low, cover with a tight-fitting lid, and simmer.

• For white rice: cook 15–18 minutes until tender and liquid is absorbed.
• For brown rice: cook 35–40 minutes until tender.
• For quinoa: cook about 15 minutes until the germ ring shows and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.

Step 5: Finishing the Cilantro-Lime Rice

Fluff the rice with a fork. Stir in lime juice, chopped cilantro, and olive oil or butter (if using). Taste and adjust seasoning with extra salt or lime juice if needed. Keep covered and warm.

Step 6: Making the Taco Black Beans

While the rice and sweet potatoes cook, heat 1 tbsp olive oil in a medium skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent. Stir in minced garlic and cook for 30 seconds until fragrant. Add cumin, chili powder, oregano, smoked paprika, and salt. Stir for 30 seconds to toast the spices.
Add the black beans and 60 ml (¼ cup) water or broth. Stir to coat beans with the spices. Simmer on low for 5–7 minutes, stirring occasionally, until the beans are hot and slightly thickened. Lightly mash some beans with the back of a spoon if you’d like a creamier texture. Stir in lime juice, taste, and adjust salt or lime as needed. Turn off the heat and keep warm.

Step 7: Preparing the Corn and Pepper Mix

In a small skillet, heat 1 tsp olive oil over medium-high heat. Add the diced red bell pepper and cook for 2–3 minutes until slightly softened but still bright. Add the corn, a pinch of salt and pepper, and cook another 2–3 minutes, stirring occasionally, until heated through and lightly charred in spots. Squeeze in lime juice if using, then remove from heat.

Step 8: Mixing the Creamy Taco Sauce

In a small bowl, whisk together Greek yogurt or sour cream, mayonnaise, hot or chipotle sauce, cumin, smoked paprika, garlic powder, onion powder, and lime juice. Season with salt and pepper to taste. Add a little water, 1 tsp at a time, until the sauce is a drizzleable consistency. Adjust heat (more hot sauce), tang (more lime), or salt to your liking.

Step 9: Prepping Fresh Toppings

Slice or dice the avocado. Thinly slice the red onion and radishes. Dice the tomato or halve the cherry tomatoes. Roughly chop or pluck the cilantro leaves. Cut lime wedges for serving. Grate or crumble any cheese you plan to use.

Step 10: Assembling the Sweet Potato Taco Bowls

In each serving bowl, add a generous scoop of cilantro-lime rice as the base. Spoon a portion of taco black beans on one side. Add a mound of roasted sweet potatoes on another side. Add a spoonful of the corn and pepper mix. Arrange avocado, tomatoes, red onion (and radishes, if using) on top or along the edges for color.

Step 11: Finishing and Serving

Drizzle the creamy taco sauce generously over the bowl. Sprinkle with fresh cilantro and any cheese, if using. Add crushed tortilla chips or strips on top for crunch. Serve immediately with lime wedges on the side for squeezing over the bowl just before eating.

How to Serve Sweet Potato Taco Bowl

Serve these colorful bowls warm, perfect for lunch or dinner. They are visually appealing and allow for mixing of flavors in each bite. They make an excellent meal prep option too.

How to Store Sweet Potato Taco Bowl

Store leftover components in separate airtight containers in the refrigerator. Roasted sweet potatoes, taco black beans, and cilantro-lime rice will last for up to 3 days. Reheat in the microwave or on the stove with a splash of water or broth to keep moisture.

Expert Tips for Perfect Sweet Potato Taco Bowl

• Choosing Sweet Potatoes: Look for firm, smooth sweet potatoes without blemishes for the best flavor and texture.
• Batch Cooking: Make extra rice or beans on purpose to save time in meal prep for the week.
• Adjusting Spice Levels: For a spicier kick, add jalapeños in the corn and pepper mix or use a hotter sauce.
• Vegan Options: Substitute the Greek yogurt and mayonnaise in the creamy sauce with vegan alternatives for a completely plant-based meal.

Delicious Variations

• Grain Alternatives: Swap rice for quinoa or farro for a different base.
• Protein Boost: Add grilled chicken, beef, or extra beans for more protein.
• Vegetables: Incorporate roasted greens like kale or sautéed mushrooms for added flavor and nutrition.

Frequently Asked Questions

• Can I make this recipe ahead of time?
  Yes! You can prepare the individual components (sweet potatoes, beans, rice, toppings) a day ahead. Just reheat and assemble when ready to serve.

• Is this recipe gluten-free?
  Yes, all ingredients are gluten-free. Check labels for sauces to ensure no hidden gluten ingredients.

• Can I use a different type of bean?
  Absolutely! Feel free to substitute black beans with pinto, kidney, or even chickpeas depending on your preference.

• What if I don’t have smoked paprika?
  If you don’t have smoked paprika, regular paprika can work but lacks the smokiness. Consider adding a pinch of liquid smoke for a similar effect.

• How can I make this recipe spicier?
  Increase the amount of chili powder in the sweet potatoes, or mix in a spicy salsa or more hot sauce in the creamy sauce.

Conclusion

The sweet potato taco bowl is not only a colorful feast for the eyes but also a nourishing and satisfying meal. From the sweet and creamy roasted sweet potatoes to the zesty black beans, every bite offers a delightful taste sensation. Perfect for weeknight dinners or meal prep, this recipe is one to keep in your toolkit. Give it a try, and enjoy a flavorful adventure in your kitchen!

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