Sweet Potato Taco Bowl
A vibrant, healthy sweet potato taco bowl featuring roasted sweet potatoes, black beans, fire-roasted corn, and cilantro-lime rice or quinoa, topped with a tangy creamy sauce and customizable toppings. Perfect for quick dinners or meal prep.
Equipment
- Oven
- Baking sheet
- Medium saucepan or pot (for rice/quinoa)
- Skillet
- Small mixing bowl (for sauce)
- Cutting board
- Knife
- Measuring cups and spoons
- Spatula
- Fork
- 4 wide, shallow serving bowls
Ingredients
- 2 medium sweet potatoes ~1.5 lbs, chopped into ½-inch cubes
- 15 oz can black beans drained and rinsed
- 1 cup fire-roasted corn frozen or canned
- 1 ripe avocado sliced
- 2 cups cooked cilantro-lime rice or quinoa from 1 cup dry
- 1 tbsp chili powder for spice mix
- 1 tsp cumin for spice mix
- 1 tsp smoked paprika for spice mix
- ½ tsp garlic powder for spice mix
- ½ tsp salt for spice mix, plus extra to taste
- ¼ cup Greek yogurt or vegan alternative, for sauce
- 2 tbsp lime juice for sauce, plus 2 tbsp for rice/quinoa
- 1 tbsp adobo sauce from chipotle peppers, for sauce
- ¼ cup fresh cilantro chopped, for rice/quinoa and topping
- ¼ cup red onion diced, for topping
- 2 tbsp crumbled cotija cheese optional, for topping
- 1 jalapeño sliced, optional, for topping
- 1 tbsp olive oil for roasting sweet potatoes
- 1 tsp olive oil for heating beans and corn
Instructions
- Roast the Sweet Potatoes – Preheat oven to 425°F (220°C). Peel and chop 2 medium sweet potatoes into ½-inch cubes. Toss with 1 tbsp olive oil, 1 tbsp of the spice mix (combine 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt), and a pinch of salt. Spread evenly on a baking sheet, avoiding overlap. Roast for 20–25 minutes, flipping halfway, until tender and golden.
- Prepare Cilantro-Lime Rice or Quinoa – Cook 1 cup dry rice or quinoa according to package instructions to yield ~2 cups cooked. Fluff with a fork and mix in 2 tbsp lime juice, 2 tbsp chopped cilantro, and a pinch of salt for zesty flavor.
- Heat Black Beans and Corn – In a skillet over medium heat, warm 1 tsp olive oil. Add drained black beans and fire-roasted corn. Sprinkle with remaining 1 tbsp spice mix. Cook for 3–4 minutes, stirring, until heated through.
- Make the Tangy Creamy Sauce – In a small bowl, whisk ¼ cup Greek yogurt, 2 tbsp lime juice, 1 tbsp adobo sauce, and a pinch of salt. Adjust adobo for desired heat level.
- Prep Toppings – Slice 1 ripe avocado. Chop ¼ cup cilantro, dice ¼ cup red onion, and slice jalapeños (if using). Set out cotija cheese or other toppings.
- Assemble the Bowls – In 4 wide bowls, layer ½ cup cilantro-lime rice or quinoa as the base. Add a portion of roasted sweet potatoes, black beans, and corn to each. Top with avocado slices, red onion, cilantro, and a sprinkle of cotija or jalapeños.
- Drizzle and Serve – Drizzle each bowl with 1–2 tbsp tangy creamy sauce. Serve immediately with lime wedges for an extra zesty kick.
Notes
Optional Soaking: Soak sweet potato cubes in water for 20 minutes before roasting to remove starch for crispier results; pat dry thoroughly.
Vegan Option: Use vegan yogurt for the sauce and replace cotija with nutritional yeast or vegan cheese.
Gluten-Free: Ensure spices are gluten-free certified; quinoa is naturally gluten-free.
Low-Carb: Swap rice/quinoa for cauliflower rice to reduce carbs.
Flavor Boost: Grill corn briefly for a charred taste, or add orange juice to the rice for a citrus twist.
Time-Saver: Use pre-cooked rice/quinoa packets or pre-chopped sweet potatoes.
Storage: Store components (except avocado, sauce, toppings) in airtight containers in the fridge for up to 4 days or freeze for 3 months. Reheat in microwave (1–2 minutes) or oven (375°F for 8–10 minutes).
Troubleshooting: If flavors are muted, add a pinch of salt or extra sauce. For soggy sweet potatoes, roast in a single layer on a large baking sheet.