Sweet Potato Taco Bowl

Why You’ll Love Sweet Potato Taco Bowl Recipe

This Sweet Potato Taco Bowl is a healthy, flavorful twist on taco night! Roasted, spiced sweet potatoes take the place of meat, paired with black beans, fresh veggies, and a zesty lime crema. It’s vegetarian, gluten-free, budget-friendly, and perfect for weeknight dinners or meal prep.

Ingredients

For the Roasted Sweet Potatoes

• 2 large sweet potatoes, peeled & diced into 1-inch cubes

• 2 tbsp olive oil

• 1 tsp chili powder

• 1 tsp smoked paprika

• ½ tsp cumin

• ½ tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

For the Bowls

• 2 cups cooked rice (white, brown, or cilantro-lime rice)

• 1 can (15 oz) black beans, rinsed & drained

• 1 cup corn kernels (fresh, canned, or roasted)

• 1 avocado, sliced

• 1 cup cherry tomatoes, halved

• ½ cup red onion, diced

• Fresh cilantro, chopped, for garnish

For the Lime Crema

• ½ cup sour cream or Greek yogurt

• Juice of 1 lime

• 1 tsp lime zest

• ½ tsp chili powder

• Pinch of salt

Directions

1. Roast the sweet potatoes: Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil and spices. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.

2. Prepare the lime crema: In a small bowl, mix sour cream/Greek yogurt, lime juice, zest, chili powder, and salt until smooth.

3. Assemble bowls: Add a base of rice to each bowl. Top with roasted sweet potatoes, black beans, corn, avocado, tomatoes, and onion.

4. Finish & serve: Drizzle with lime crema, sprinkle with cilantro, and serve with lime wedges if desired.

Servings & Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: ~45 minutes

Variations

• Protein Boost: Add grilled chicken, ground turkey, or shrimp.

• Vegan Option: Use dairy-free yogurt for the crema.

• Low-Carb: Swap rice for cauliflower rice or shredded lettuce.

• Extra Crunch: Top with crushed tortilla chips or pumpkin seeds.

Storage & Reheating

• Store roasted sweet potatoes, rice, and beans separately in the fridge for up to 4 days.

• Reheat in the microwave or skillet until warm.

• Assemble bowls fresh with avocado and crema right before serving.

FAQs

Q: Can I meal prep this recipe?
A: Yes! Roast the sweet potatoes ahead of time and store with rice/beans. Add toppings and crema just before eating.

Q: What rice works best?
A: Cilantro-lime rice or brown rice adds great flavor, but quinoa also works well.

Q: Can I use canned sweet potatoes?
A: Fresh roasted sweet potatoes are best, but canned will work if drained well and sautéed with spices.

Conclusion

This Sweet Potato Taco Bowl is wholesome, vibrant, and loaded with flavor! It’s a fun, meatless option for taco lovers that’s just as satisfying as the classic version. Perfect for family dinners, meal prep, or a colorful weeknight meal. ✨

Sweet Potato Taco Bowl

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This Sweet Potato Taco Bowl is a flavorful, healthy, and satisfying meal loaded with roasted sweet potatoes, seasoned beans, fresh veggies, and a zesty dressing. A perfect plant-based dinner that’s high in fiber, naturally gluten-free, and easy to customize.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Dinner / Bowl / Healthy
• Method: Roasting
• Cuisine: Mexican-Inspired
• Diet: Gluten Free

Ingredients

• For the Sweet Potatoes:
• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper, to taste
• For the Bowl Base:
• 2 cups cooked rice (white, brown, or cauliflower rice)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• ¼ cup red onion, diced
• Fresh cilantro, for garnish
• For the Dressing (optional):
• 3 tbsp Greek yogurt or sour cream
• 1 tbsp lime juice
• ½ tsp chili powder
• 1 tsp honey (optional)
• Pinch of salt

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Instructions

• Roast sweet potatoes: Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
• Prepare dressing: In a small bowl, whisk together Greek yogurt, lime juice, chili powder, honey, and salt until smooth.
• Assemble bowls: Divide rice into bowls, then top with roasted sweet potatoes, black beans, corn, tomatoes, avocado slices, and red onion.
• Finish & serve: Drizzle with dressing, garnish with fresh cilantro, and serve warm.

Notes

• Add grilled chicken, shrimp, or tofu for extra protein.
• Swap rice with quinoa for a nutrient boost.
• Make it vegan by using a dairy-free yogurt in the dressing.
• Meal prep friendly – store toppings separately and assemble before eating.