Name: Sweet Potato Taco Bowl
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 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

Description

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

Ingredients

Scale

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

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.
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.
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.
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.
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.
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.
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