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Sweet Potato Taco Bowl

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4 from 129 reviews

A vibrant and nourishing Sweet Potato Taco Bowl with customizable toppings and flavors, perfect for a busy weeknight meal.

Ingredients

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

Instructions

  1. Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper for easier cleanup.
  2. Add sweet potato cubes to a bowl, drizzle with olive oil, and toss with spices to coat.
  3. Spread sweet potatoes in a single layer on the baking sheet and roast for 20–25 minutes, flipping halfway through.
  4. Rinse the rice (or quinoa) under cold water and combine with water or broth and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer until tender.
  5. Fluff the rice and stir in lime juice, cilantro, and olive oil or butter. Keep warm.
  6. Heat olive oil in a skillet, add onion, and sauté for 3–4 minutes. Stir in garlic and spices, then add black beans and water; simmer for 5–7 minutes.
  7. In another skillet, heat olive oil, add red bell pepper, and cook for 2–3 minutes. Add corn and cook until heated through.
  8. Whisk together sauce ingredients in a bowl, adding water until desired consistency is reached.
  9. Prepare fresh toppings: slice avocado, radishes, onion, dice tomatoes, chop cilantro.
  10. Assemble bowls starting with cilantro-lime rice, then beans, roasted sweet potatoes, corn mix, and top with fresh ingredients.
  11. Drizzle with creamy taco sauce, sprinkle with cilantro, cheese (if using), and add tortilla chips for crunch. Serve immediately!

Notes

This taco bowl is highly customizable. Feel free to swap out beans or grains as desired and add any fresh toppings you enjoy.

Nutrition

Find it online: https://pennykitchenz.com/roasted-sweet-potato-taco-bowls/

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