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–+ servings
Sweet Potato Taco Bowl

Sweet Potato Taco Bowl Packed with Flavor and Good Vibes

A flavorful and nutritious Sweet Potato Taco Bowl perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main dishes
Cuisine Mexican
Servings 4 bowls
Calories 550 kcal

Equipment

  • large mixing bowl
  • Baking sheet
  • Medium saucepan
  • large skillet
  • small skillet
  • small bowl
  • Fork

Ingredients
  

For the Sweet Potatoes

  • 2 lbs Sweet potatoes cubed
  • 2 tablespoon Olive oil
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Ground cumin
  • 1 teaspoon Chili powder adjust based on spice tolerance
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Fine sea salt
  • 1 teaspoon Freshly ground black pepper

For the Black Bean Mixture

  • 1 medium Yellow onion diced
  • 2 cloves Garlic minced
  • 1 can Canned black beans drained and rinsed
  • 1 cup Water or vegetable broth
  • 2 tablespoon Lime juice

For the Cilantro-Lime Rice

  • 1 cup Long-grain white rice or brown rice/quinoa
  • 2 cups Water or vegetable broth for cooking
  • ½ teaspoon Salt
  • 2 tablespoon Lime juice
  • ¼ cup Fresh cilantro chopped
  • 1 tablespoon Olive oil or butter optional

For the Veggie Toppings

  • 1 tablespoon Olive oil for sautéing
  • 1 medium Red bell pepper diced
  • 1 cup Corn kernels fresh, frozen, or canned
  • to taste Salt and pepper to preference

For Serving

  • 1 medium Ripe avocado sliced
  • 1 medium Red onion thinly sliced
  • 1 cup Radishes sliced (optional)
  • 1 medium Tomato diced or cherry tomatoes halved
  • ¼ cup Fresh cilantro leaves
  • 2 wedge Lime wedges

For the Creamy Taco Sauce

  • ½ cup Greek yogurt or coconut yogurt for vegan
  • 2 tablespoon Mayonnaise or vegan mayo
  • to taste Hot sauce or chipotle sauce
  • 1 teaspoon Ground cumin
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 2 tablespoon Lime juice
  • to taste Salt and pepper to taste
  • water to thin, if needed

For Garnishing

  • ½ cup Shredded cheese optional
  • ¼ cup Crumble cotija or feta cheese optional
  • 1 cup Crushed tortilla chips optional
  • 1 medium Sliced jalapeños optional

Instructions
 

Step‑by‑Step Instructions

  • Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper.
  • In a mixing bowl, combine sweet potatoes with olive oil and spices. Toss to coat.
  • Spread the sweet potato cubes on the baking sheet and roast for 20-25 minutes until tender.
  • Rinse rice under cold water. Combine with water/broth and salt in a saucepan. Bring to a boil then simmer.
  • Fluff the rice with a fork after resting and stir in lime juice, cilantro, and olive oil or butter.
  • Heat olive oil in a skillet and sauté onion until translucent, add garlic and cook for 30 seconds.
  • Add spices to the onions, then black beans and broth. Simmer for 5-7 minutes.
  • In another skillet, heat olive oil and sauté red bell pepper for 2-3 minutes, add corn and season.
  • In a small bowl, whisk together sauce ingredients, adjusting thickness with water if necessary.
  • Prepare fresh toppings by slicing avocado, red onion, radishes, and chopping cilantro.
  • Assemble bowls with rice, beans, sweet potatoes, and toppings.
  • Drizzle with sauce, add more cilantro and cheese, and serve with lime wedges.

Notes

Perfect for meal prep; store components separately for up to 3 days.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 80gProtein: 18gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 700mgPotassium: 900mgFiber: 15gSugar: 8gVitamin A: 10000IUVitamin C: 30mgCalcium: 150mgIron: 3mg
Keyword Comfort Food, Flavorful, Healthy, Quick Meal, Sweet Potato Taco Bowl, Vegetarian
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