Sweet Potato Taco Bowl

Sweet potatoes and vibrant toppings combine perfectly in this Sweet Potato Taco Bowl, creating a satisfying and colorful meal. This recipe allows you to enjoy bold flavors while maintaining a healthy and balanced plate. The sweetness of the roasted sweet potatoes contrasts beautifully with the seasoned black beans and zesty cilantro-lime rice, making each bite a delightful explosion of textures and tastes.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: Approximately 450
• Protein: 12 grams
• Carbohydrates: 62 grams
• Fat: 17 grams
• Fiber: 12 grams
• Sugar: 6 grams
• Sodium: 350 mg

Why Make This Sweet Potato Taco Bowl

This Sweet Potato Taco Bowl is not only hearty and delicious, but it also offers a range of nutritional benefits. Sweet potatoes are rich in vitamins A and C, while black beans pack a protein punch and are loaded with fiber. Plus, the vibrant colors and fresh ingredients make this dish visually appealing and satisfying for both solo dining or social gatherings. A warm and wholesome bowl like this encourages creativity in your kitchen, inviting variations based on your personal taste or seasonal ingredients.

How to Make Sweet Potato Taco Bowl

Making your own Sweet Potato Taco Bowl is simple and rewarding. Follow these steps to create a delightful meal that highlights fresh, wholesome ingredients.

Ingredients:

For the roasted sweet potatoes:

• 2 medium sweet potatoes (about 1 ½ lb / 680 g), peeled and cut into ½-inch cubes
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp ground coriander (optional but recommended)
• ½ tsp fine sea salt
• ¼ tsp black pepper

For the black beans:

• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1 tsp olive oil
• 1 small garlic clove, minced
• ½ tsp ground cumin
• ¼ tsp chili powder
• ¼ tsp smoked paprika
• ¼ tsp salt (or to taste)
• 2–3 tbsp water or vegetable broth
• Juice of ¼ lime

For the cilantro-lime rice (or grain base):

• 1 cup uncooked white rice (or brown rice or quinoa)
• 2 cups water (or as package directs)
• ½ tsp salt
• 1 tbsp lime juice (about ½ lime)
• 2 tbsp chopped fresh cilantro
• 1 tsp olive oil or butter (optional)

For the corn and veggie toppings:

• 1 cup corn kernels (fresh, canned, or frozen and thawed)
• 1 small red bell pepper, diced
• ½ small red onion, finely diced
• 1 small jalapeño, seeded and finely minced (optional, for heat)
• 1 tbsp lime juice
• 1 tbsp olive oil
• 2 tbsp chopped fresh cilantro
• Salt and pepper to taste

For the fresh toppings:

• 1 large avocado, diced or sliced
• 1 cup shredded romaine or mixed greens
• ½ cup cherry or grape tomatoes, halved
• ¼ cup crumbled feta or cotija cheese (optional)
• ¼ cup pickled red onions or thinly sliced red onion (optional)
• Lime wedges, for serving

For the creamy taco sauce:

• ½ cup plain Greek yogurt or sour cream (or vegan sour cream)
• 2–3 tbsp mayonnaise (or vegan mayo), to taste
• 1–2 tbsp lime juice
• 1 tsp hot sauce or adobo sauce from canned chipotles (adjust to heat preference)
• ½ tsp chili powder
• ¼ tsp cumin
• ¼ tsp garlic powder
• Salt and pepper to taste
• 1–2 tbsp water to thin, if needed

Directions:

• Step 1: Preparing the Rice

  1. Rinse the rice under cold water until the water runs mostly clear.
  2. Add rice, water, and ½ tsp salt to a small pot. Bring to a boil over medium-high heat.
  3. Once boiling, reduce heat to low, cover, and simmer (about 15 minutes for white rice, 35–40 for brown; or according to package directions).
  4. When the liquid is absorbed and rice is tender, remove from heat, keep covered, and let sit 5–10 minutes.
  5. Fluff with a fork, then stir in lime juice, chopped cilantro, and olive oil or butter if using. Adjust salt or lime to taste. Set aside, covered, to keep warm.

• Step 2: Roasting the Sweet Potatoes

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the sweet potato cubes with olive oil, chili powder, cumin, smoked paprika, garlic powder, ground coriander, salt, and black pepper until evenly coated.
  3. Spread the sweet potatoes in a single layer on the baking sheet, leaving space between pieces.
  4. Roast for 20–25 minutes, flipping once halfway through, until lightly crisp on edges and tender in the center. Broil for an additional 2–3 minutes for extra char, watching closely.
  5. Taste and add a pinch more salt or lime juice if needed after roasting.

• Step 3: Preparing the Black Beans

  1. While the sweet potatoes roast, heat 1 tsp olive oil in a small saucepan over medium heat.
  2. Add the minced garlic and sauté for 30–45 seconds until fragrant.
  3. Add the drained, rinsed black beans, cumin, chili powder, smoked paprika, and salt. Stir to coat.
  4. Add 2–3 tbsp water or vegetable broth to keep the beans moist. Simmer for 5–7 minutes, stirring occasionally, until heated through.
  5. Turn off the heat, stir in lime juice, taste, and adjust salt or spices as necessary. Cover to keep warm.

• Step 4: Making the Corn and Veggie Topping

  1. If using canned corn, drain well. If using frozen, thaw and pat dry. If using fresh, cook quickly in a dry skillet over medium-high heat for 3–4 minutes until lightly charred.
  2. In a medium bowl, combine corn, diced red bell pepper, red onion, jalapeño if using, lime juice, olive oil, and chopped cilantro.
  3. Season with salt and pepper to taste, tossing to combine. Set aside.

• Step 5: Preparing the Creamy Taco Sauce

  1. In a small bowl, whisk together Greek yogurt or sour cream, mayonnaise, lime juice, hot sauce or adobo, chili powder, cumin, and garlic powder.
  2. Add salt and pepper to taste, then whisk again. If a thinner consistency is desired, whisk in water.
  3. Adjust flavors, refrigerating until ready to serve.

• Step 6: Prepping Fresh Toppings

  1. Slice or dice the avocado and toss with a small squeeze of lime juice and a pinch of salt to prevent browning.
  2. Halve the cherry tomatoes and shred greens.
  3. Prepare any additional toppings like crumbled cheese or pickled red onions.

• Step 7: Assembling the Bowls

  1. Divide the cilantro-lime rice among serving bowls.
  2. Spoon roasted sweet potatoes into each bowl.
  3. Add seasoned black beans and corn mixture.
  4. Top with fresh greens, avocado, cherry tomatoes, and cheese if using.
  5. Drizzle the creamy taco sauce over everything.
  6. Garnish with extra cilantro and serve with lime wedges.

How to Serve Sweet Potato Taco Bowl

Serve your Sweet Potato Taco Bowls immediately while the ingredients are warm and fresh. This dish makes for a delightful weeknight dinner or a vibrant dish for social gatherings. You can also personalize each serving based on individual preferences, encouraging everyone to load their bowls just the way they like.

How to Store Sweet Potato Taco Bowl

For meal prep, store the components separately in airtight containers: rice, sweet potatoes, beans, and sauce in their own containers, while keeping fresh toppings separate. They will last in the refrigerator for up to 4 days. When ready to eat, simply reheat the rice, beans, and sweet potatoes together and then add the fresh toppings.

Expert Tips for Perfect Sweet Potato Taco Bowl

• To keep the sweet potatoes from steaming, ensure they are spread out evenly on the baking sheet without overcrowding.
• Adjust the spices based on your taste preference; add more chili powder or jalapeño for a kick or leave out ingredients for a milder flavor.
• Feel free to switch up the grains! Quinoa or farro can be lighter alternatives that also add great flavor.
• For a vegan option, substitute yogurt with a plant-based alternative and skip the cheese.

Delicious Variations

• Pico de Gallo: Top your taco bowl with a fresh pico de gallo for an extra burst of flavor.
• Grilled Chicken or Shrimp: For added protein, grill up some seasoned chicken or shrimp to throw in the mix.
• Spicy Black Beans: Add chopped chipotles in adobo sauce for a smoky kick to the black beans.
• Seasoned Quinoa: Replace the rice with seasoned quinoa for a protein-packed alternative.

Frequently Asked Questions

• Can I make this dish ahead of time?
  Absolutely! You can prepare each component ahead of time and store them separately in the fridge. Just reheat when ready to serve.

• Are there any ingredient substitutions?
  Yes! You can replace sweet potatoes with butternut squash or any other favorite vegetables. Similarly, quinoa or brown rice can easily replace white rice.

• How spicy is this dish?
  The spiciness can be adjusted based on your preferences. Omit the jalapeño and reduce the chili powder if you prefer it milder.

• Can I freeze the Sweet Potato Taco Bowl?
  While the components can be frozen prior to assembly, it’s best to keep fresh toppings separate and add those right before serving.

• What can I serve it with?
  This taco bowl pairs wonderfully with tortilla chips, a fresh salad, or some tangy pickled onions to enhance the flavors.

Conclusion

The Sweet Potato Taco Bowl combines nutritious ingredients with vibrant flavors, creating a meal that is as satisfying as it is delicious. Packed with wholesome veggies, protein, and healthy fats, this dish makes for a fantastic weeknight dinner or a fun meal prep option. Don’t hesitate to customize it to your liking—there’s no wrong way to enjoy this colorful and hearty bowl. So, grab your ingredients and give this recipe a try. Happy cooking!

Sweet Potato Taco Bowl

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• Author: lydia
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A vibrant and satisfying Sweet Potato Taco Bowl featuring roasted sweet potatoes, seasoned black beans, and zesty cilantro-lime rice.

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Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes (about 1 ½ lb / 680 g), peeled and cut into ½-inch cubes
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp ground coriander (optional but recommended)
• ½ tsp fine sea salt
• ¼ tsp black pepper
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1 small garlic clove, minced
• ¼ tsp salt (or to taste)
• 2–3 tbsp water or vegetable broth
• Juice of ¼ lime
• 1 cup uncooked white rice (or brown rice or quinoa)
• 2 cups water (or as package directs)
• ½ tsp salt
• 1 tbsp lime juice (about ½ lime)
• 2 tbsp chopped fresh cilantro
• 1 cup corn kernels (fresh, canned, or frozen and thawed)
• 1 small red bell pepper, diced
• ½ small red onion, finely diced
• 1 small jalapeño, seeded and finely minced (optional)
• 1 large avocado, diced or sliced
• 1 cup shredded romaine or mixed greens
• ½ cup cherry or grape tomatoes, halved
• ¼ cup crumbled feta or cotija cheese (optional)
• ¼ cup pickled red onions or thinly sliced red onion (optional)
• ½ cup plain Greek yogurt or sour cream
• 2–3 tbsp mayonnaise (or vegan mayo), to taste
• 1–2 tbsp lime juice
• 1 tsp hot sauce or adobo sauce from canned chipotles

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Instructions

1. Rinse the rice under cold water until the water runs mostly clear. Add rice, water, and ½ tsp salt to a small pot. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer (about 15 minutes for white rice, 35–40 for brown; or according to package directions). When the liquid is absorbed and rice is tender, remove from heat, keep covered, and let sit 5–10 minutes. Fluff with a fork, then stir in lime juice, chopped cilantro, and olive oil or butter if using. Set aside, covered, to keep warm.
2. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, toss the sweet potato cubes with olive oil, chili powder, cumin, smoked paprika, garlic powder, ground coriander, salt, and black pepper until evenly coated. Spread the sweet potatoes in a single layer on the baking sheet, leaving space between pieces. Roast for 20–25 minutes, flipping once halfway through, until lightly crisp on edges and tender in the center. Broil for an additional 2–3 minutes for extra char, watching closely. Taste and add a pinch more salt or lime juice if needed after roasting.
3. While the sweet potatoes roast, heat 1 tsp olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for 30–45 seconds until fragrant. Add the drained, rinsed black beans, cumin, chili powder, smoked paprika, and salt. Stir to coat. Add 2–3 tbsp water or vegetable broth to keep the beans moist. Simmer for 5–7 minutes, stirring occasionally, until heated through. Turn off the heat, stir in lime juice, taste, and adjust salt or spices as necessary. Cover to keep warm.
4. If using canned corn, drain well. If using frozen, thaw and pat dry. If using fresh, cook quickly in a dry skillet over medium-high heat for 3–4 minutes until lightly charred. In a medium bowl, combine corn, diced red bell pepper, red onion, jalapeño if using, lime juice, olive oil, and chopped cilantro. Season with salt and pepper to taste, tossing to combine. Set aside.
5. In a small bowl, whisk together Greek yogurt or sour cream, mayonnaise, lime juice, hot sauce or adobo, chili powder, cumin, and garlic powder. Add salt and pepper to taste, then whisk again. If a thinner consistency is desired, whisk in water. Adjust flavors, refrigerating until ready to serve.
6. Slice or dice the avocado and toss with a small squeeze of lime juice and a pinch of salt. Halve the cherry tomatoes and shred greens. Prepare any additional toppings like crumbled cheese or pickled red onions.
7. Divide the cilantro-lime rice among serving bowls. Spoon roasted sweet potatoes into each bowl. Add seasoned black beans and corn mixture. Top with fresh greens, avocado, cherry tomatoes, and cheese if using. Drizzle the creamy taco sauce over everything. Garnish with extra cilantro and serve with lime wedges.

Notes

Store components separately in airtight containers for meal prep. Fresh toppings should be added just before serving.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 350mg
• Fat: 17g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 12g
• Protein: 12g
• Cholesterol: 5mg