Craving a vibrant, satisfying meal that’s both healthy and bursting with flavor? Look no further than this incredible sweet potato taco bowl. It brings together tender, spiced sweet potatoes with hearty black beans and corn, all served over a bed of fluffy cilantro-lime rice. This recipe is incredibly easy to prepare, making it a perfect weeknight dinner. You’ll love the bold, customizable flavors and the satisfaction of a truly nourishing, meatless option that never sacrifices taste.
Table of Contents
Why You’ll Love This Sweet Potato Taco Bowl
You’ll quickly fall in love with these delightful bowls for so many reasons:
- Quick and Easy Weeknight Meal: Get a delicious, home-cooked meal on the table without stress. This
sweet potato taco bowlsimplifies dinner prep. - Packed with Fresh, Vibrant Flavors: Each bite offers a burst of savory spices, zesty lime, and sweet, earthy notes. It’s a flavor fiesta!
- Hearty and Filling, No Meat Needed: Sweet potatoes and black beans provide ample fiber and protein, making this a truly satisfying vegetarian option.
- Highly Customizable for Dietary Needs: Easily adjust ingredients to fit vegan, gluten-free, or other dietary preferences.
- Great for Meal Prep: Cook components ahead of time for healthy, ready-to-assemble lunches or dinners throughout the week.
Ingredients
Creating a delicious sweet potato taco bowl starts with fresh, quality ingredients. Here’s what you’ll need to bring these vibrant flavors to life:
- 2 to 3 large sweet potatoes (peeled and chopped, about 4.5 to 5 cups)
- 3 tablespoons olive oil
- Spice Blend: 1 tablespoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon dried oregano, 1/2 teaspoon paprika, 1-1/2 teaspoon ground cumin, 1 teaspoon seasoned salt, 1 teaspoon pepper
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 (15-ounce) can fire-roasted corn (drained)
- 1-1/2 cups avocado (1 to 2 large avocados), diced or sliced
- For Cilantro-Lime Rice/Quinoa: 1 cup rice (or quinoa), 2 cups chicken stock (or broth or water), 1 tablespoon butter, 1 large lime, 1/3 cup finely chopped cilantro, Salt and pepper (to taste)
- For Creamy Taco Sauce: 1/2 cup sour cream (fat free recommended), 1 teaspoon hot sauce (like Cholula), 2 limes (plus more for serving if desired)
Notes & Substitutions
Ensure your sweet potatoes are chopped into even, bite-sized pieces for consistent roasting. Feel free to swap black beans for pinto beans or chickpeas for a different texture. If fire-roasted corn isn’t available, fresh or frozen corn (thawed) works wonderfully. For the base, consider brown rice, quinoa, or even cauliflower rice for a lower-carb option. To make your sweet potato bowls dairy-free, use vegan sour cream or a cashew cream for the sauce. Adjust the chili powder and hot sauce to your preferred spice level. A dollop of guacamole instead of plain avocado adds extra richness.
Equipment
Gathering your tools before you begin cooking makes the process smooth and enjoyable. For this recipe, you will need:
- Large baking sheet
- Mixing bowls (small and medium)
- Saucepan with a lid (for rice/quinoa)
- Sharp knife
- Cutting board
- Whisk
- Citrus juicer/zester (optional, but helpful)
How To Make Sweet Potato Taco Bowl
Let’s make this incredible sweet potato taco bowl! Follow these easy steps for a flavorful and satisfying meal.
- Prep Oven & Spice Mix: Preheat your oven to 425°F (220°C). In a small bowl, combine all the dry spices: chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin, seasoned salt, and pepper. Stir them together until well blended.
- Roast Sweet Potatoes: Peel the sweet potatoes and chop them into uniform bite-sized chunks. In a medium mixing bowl, toss the chopped
sweet potatoeswith olive oil and 1 tablespoon plus 2 teaspoons of your prepared seasoning mixture. Make sure they are well coated. Spread the seasoned sweet potatoes in a single layer on the large baking sheet. Roast for 15 minutes, then remove from the oven, toss them around gently, and return to cook for another 15 minutes. Toss again, and if needed, cook for an additional 5-10 minutes until the sweet potatoes are tender and lightly caramelized. - Warm Beans & Corn: Remove the baking sheet from the oven. Add the drained and rinsed black beans, drained fire-roasted corn, and 1 more teaspoon of the spice mixture to the roasted sweet potatoes on the tray. Toss everything gently to combine and warm the beans and corn through. Return to the oven for 5-10 minutes.
- Prepare Cilantro-Lime Rice/Quinoa: While the sweet potatoes are roasting, make your grain. Bring 2 cups of chicken stock (or water) to a boil over medium-high heat in a saucepan. Stir in the butter and rice (or quinoa); return to a boil. Reduce the heat to low, cover the saucepan, and simmer until the rice is cooked through and the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Stir in 1 teaspoon lime zest, 2 tablespoons fresh lime juice, and the finely chopped cilantro. Season with salt and pepper to taste.
- Make Creamy Taco Sauce: In a small bowl, combine the sour cream, 1/2 teaspoon lime zest, 3 tablespoons fresh lime juice, and hot sauce. Add 1/2 to 1 tablespoon of the remaining spice mixture (adjust to your personal preference for a kick). Whisk everything together until the sauce is smooth and creamy.
- Assemble Bowls: To build your bowls, start by layering the cilantro-lime rice (or quinoa) as the base in each serving bowl. Top generously with the warm roasted sweet potato, bean, and corn mixture. Add diced or sliced avocado.
- Serve & Enjoy: Drizzle the creamy taco sauce over your bowls or serve it on the side. Garnish with extra fresh cilantro and a few lime wedges for squeezing. Enjoy your homemade sweet potato taco bowl immediately!
Pro Tips & Troubleshooting
- Achieving Crispy Sweet Potatoes: The key is not to overcrowd your baking sheet. Give the sweet potatoes space so they can roast, not steam. Use two baking sheets if necessary.
- Flavor Boosters: A final squeeze of fresh lime juice over the finished bowl brightens all the flavors. Don’t skip it!
- Spice Level Adjustment: Easily modify the heat by increasing or decreasing the chili powder in the spice blend or adjusting the amount of hot sauce in the creamy dressing.
- Perfect Avocado: Choose avocados that yield slightly to gentle pressure. If they’re too firm, ripen them at room temperature for a day or two.
- Meal Prep Efficiency: Roast the sweet potato mixture and make the cilantro-lime rice ahead of time. Store the creamy taco sauce separately. Assemble individual sweet potato bowls right before serving for the freshest taste.
Serving, Storage, & Variations
These sweet potato taco bowls are incredibly versatile and perfect for any meal.
Serving Suggestions
Serve your bowls with a side of tortilla chips for dipping or a simple green salad for extra freshness. You can also offer additional toppings like sliced jalapeños, pickled red onions, or crumbled cotija cheese.
Making Ahead
You can prepare all components of the recipe (roasted sweet potatoes, rice, and sauce) ahead of time. Store them separately in airtight containers in the refrigerator. Assemble the bowls just before serving for the best texture and flavor.
Storage
Store the sweet potato mixture and the creamy taco sauce in separate airtight containers in the refrigerator for up to 4 days. Reheat the sweet potato mixture gently in the microwave or a skillet before assembling your bowl.
Variations
- Protein Boost: Add grilled chicken strips, seasoned ground turkey, or baked tofu cubes to your sweet potato taco bowls for an extra protein punch.
- Extra Veggies: Include diced bell peppers, red onions, or poblano peppers with the sweet potatoes for roasting.
- Different Grains: Instead of rice or quinoa, try farro, couscous, or even a small pasta for the base.
- Cheese Please: Sprinkle with crumbled Cotija cheese, shredded cheddar, or Monterey Jack for a cheesy finish.
- Pico de Gallo or Salsa: A spoonful of fresh pico de gallo or your favorite salsa adds a burst of freshness and tang. Make your sweet potato taco bowl truly your own!
Nutrition
This satisfying vegetarian meal is as nourishing as it is delicious. Here’s an approximate breakdown for one serving of this flavorful dish:
| Nutrient | Amount |
|---|---|
| Serving Size | 1 serving |
| Calories | 495 kcal |
| Carbohydrates | 72.6 g |
| Protein | 14 g |
| Fat | 18.9 g |
| Cholesterol | 13.9 mg |
| Sodium | 599.5 mg |
| Fiber | 11.5 g |
| Sugar | 9.7 g |
Disclaimer: Nutritional information is an approximation and may vary based on specific ingredients and preparation methods.
Sweet potatoes are a nutritional powerhouse, offering a rich source of vitamins, minerals, and antioxidants. For example, Medical News Today highlights that a baked sweet potato can provide over 500% of a person’s daily vitamin A requirement. Learn more about the health benefits of sweet potatoes.
Sweet Potato Taco Bowl FAQ
Can I make these sweet potato taco bowls vegan?
Absolutely! Simply substitute the sour cream with a plant-based vegan sour cream or a homemade cashew cream. Ensure your chicken stock for the rice is vegetable broth instead.
How do I adjust the spice level?
You can easily control the heat by increasing or decreasing the amount of chili powder in the spice blend. For the sauce, adjust the hot sauce to your personal preference.
Can I use frozen sweet potatoes?
Yes, you can. Thaw frozen sweet potatoes completely and pat them very dry before tossing with oil and spices to ensure they roast properly and don’t become soggy.
What other toppings are good for taco bowls?
Feel free to add toppings like pickled red onions, crumbled queso fresco, a squeeze of lime juice, or a dollop of fresh guacamole. A little extra cilantro is always welcome on any sweet potato taco bowl.
Is this recipe good for meal prepping?
It’s excellent for meal prepping! Cook the sweet potato and bean mixture, rice, and sauce separately. Store in airtight containers and assemble your bowls when you’re ready to eat.
Final Thoughts
There you have it: a vibrant, healthy, and incredibly satisfying sweet potato taco bowl that’s a true joy to make and eat. This recipe proves that meatless meals can be utterly delicious, packed with flavor, and surprisingly easy to prepare. We’ve shown you how to create tender, spiced sweet potato bowls balanced with hearty beans and zesty rice, all crowned with a creamy, dreamy sauce. So go ahead, give this recipe a try, customize it with your favorite toppings, and bring a burst of joy and creativity into your kitchen tonight. We’d love to see your amazing creations!
Sweet Potato Taco Bowl: Easy, Flavorful & Meatless
Equipment
- Small bowl
- Baking Sheet
- large pot
- Whisk
- serving bowls
Ingredients
Seasoning Mixture
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1-1/2 teaspoon ground cumin
- 1 teaspoon seasoned salt
- 1 teaspoon pepper
Bowl Ingredients
- 2 to 3 large sweet potatoes peeled and chopped, about 4.5 to 5 cups
- 3 tablespoons olive oil
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can fire-roasted corn drained
- 1-1/2 cups avocado 1 to 2 large avocados
- Toppings as desired (see note 1)
Creamy Hot Sauce
- 1/2 cup sour cream I use fat free
- 1 teaspoon hot sauce like Cholula
- 2 limes plus more for serving if desired
Cilantro Lime Rice
- 1 cup rice or quinoa
- 2 cups chicken stock or broth or water
- 1 tablespoon butter
- 1 large lime
- 1/3 cup finely chopped cilantro
- Salt and pepper to taste
Instructions
Prepare Sweet Potatoes, Beans & Corn
- Preheat your oven to 425°F. In a small bowl, combine chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin, seasoned salt, and pepper to create your seasoning mixture.
- Peel and chop the sweet potatoes into bite-sized chunks. Toss them with olive oil and 1 tablespoon + 2 teaspoons of the seasoning mixture, then bake for 15 minutes, toss, and bake for another 15 minutes, adding 5-10 minutes if needed until they are tender.
- After cooking, add the drained and rinsed black beans, drained fire-roasted corn, and an additional teaspoon of the seasoning mixture to the baking tray; toss everything together to warm the beans and corn.
Make Cilantro Lime Rice
- Bring 2 cups of water to a boil over medium-high heat. Stir in butter and rice, then return to a boil before reducing the heat to low, covering, and simmering until the rice is cooked through and tender.
- Stir in 1 teaspoon lime zest, 2 tablespoons lime juice, the finely chopped cilantro, and salt and pepper to taste.
Prepare Creamy Hot Sauce
- Combine sour cream, 1/2 teaspoon lime zest, 3 tablespoons lime juice, hot sauce, and 1/2 to 1 tablespoon of the remaining spice mixture, then whisk until smooth.
Assemble Taco Bowls
- In serving bowls, add rice or quinoa as a base, then top with the sweet potato, corn, and black bean mixture.
- Add your desired toppings such as avocado, tomatoes, and extra cilantro, then drizzle with the prepared sauce or serve it on the side, finishing with a squeeze of fresh lime for immediate enjoyment.