These Sweet Potato Taco Bowls are a vibrant, flavor-packed meal that’s as nourishing as it is delicious. Roasted sweet potatoes bring a caramelized sweetness, while black beans and avocado add creamy, hearty textures. A zesty lime dressing ties it all together, creating a perfect balance of savory, tangy, and slightly spicy flavors. Ready in just 35 minutes, this dish is a quick yet satisfying way to enjoy a wholesome dinner.
Packed with 14 grams of fiber and a rainbow of nutrients, these bowls are a feast for your body and taste buds. The crispy roasted edges of the sweet potatoes contrast beautifully with the smooth avocado and tender beans. Every bite is a burst of warmth and freshness, making it a meal you’ll want to savor again and again.
Ingredients for Sweet Potato Taco Bowls
- Taco Seasoning:
- ▢ 1 Tablespoon chili powder
- ▢ ¼ teaspoon garlic powder
- ▢ ¼ teaspoon onion powder
- ▢ ¼ teaspoon dried oregano
- ▢ ½ teaspoon paprika
- ▢ 1½ teaspoons ground cumin
- ▢ 1 teaspoon salt
- ▢ 1 teaspoon pepper
- Taco Bowls:
- ▢ 6 Sweet Potatoes, chopped and cubed (peeled or unpeeled, your choice)
- ▢ 1 Tablespoon olive oil (or avocado oil for a healthier option)
- ▢ 2 cups canned black beans, drained and rinsed (substitute with pinto beans if preferred)
- ▢ 1 cup canned corn, drained (fresh or frozen corn works too)
- ▢ 3 cups shredded lettuce (romaine or iceberg)
- ▢ 1 cup cherry tomatoes, sliced (or diced regular tomatoes)
- ▢ 1 avocado, sliced (or guacamole for extra flavor)
- ▢ ½ cup cilantro, chopped (optional, omit if you dislike cilantro)
- ▢ 16 ounces salad dressing, (your preferred dressing, optional)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup.
- Make the taco seasoning: In a small bowl, mix together chili powder, garlic powder, onion powder, dried oregano, paprika, cumin, salt, and pepper until well combined.
- Season the sweet potatoes: In a large bowl, toss the chopped sweet potatoes with olive oil and the prepared taco seasoning until evenly coated.
- Roast the sweet potatoes: Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Bake for 15 minutes, then remove from the oven and toss them to ensure even cooking. Return to the oven and bake for another 10-15 minutes, or until the sweet potatoes are tender and slightly caramelized.
- Assemble the bowls: Divide the roasted sweet potatoes evenly among serving bowls. Top each bowl with black beans, corn, shredded lettuce, cherry tomatoes, avocado slices, and cilantro.
- Add dressing (optional): Drizzle your favorite salad dressing over the bowls for extra flavor, if desired.
- Serve and enjoy: Serve immediately and enjoy your vibrant, flavorful Sweet Potato Taco Bowls!
Creative Toppings & Sauces to Elevate Your Bowl
Take your Sweet Potato Taco Bowls to the next level with these tasty additions! Try drizzling with creamy chipotle sauce (mix ½ cup mayo, 1 tablespoon adobo sauce, and a squeeze of lime) or a zesty cilantro-lime dressing. For crunch, add crushed tortilla chips or toasted pumpkin seeds. Love heat? A sprinkle of pickled jalapeños or a dash of hot sauce will do the trick!
Perfect Pairings: What to Serve With Your Taco Bowls
These bowls are a meal on their own, but if you’re serving a crowd, pair them with warm tortilla chips and homemade guacamole. For a refreshing drink, try a sparkling limeade or a cold glass of hibiscus tea. If you’re craving something sweet afterward, a simple fruit salad or churros would be a delightful finish!
Make-Ahead & Storage Tips
Prepping ahead? Roast the sweet potatoes and store them in an airtight container for up to 3 days. Assemble the bowls fresh for the best texture. Leftovers can be refrigerated for 2 days, but keep the avocado and dressing separate to prevent sogginess. Reheat sweet potatoes in the oven or microwave for a quick meal!
Quick Swaps for Recipe Variations
Customize your bowls to suit your taste or pantry! Swap sweet potatoes for butternut squash or cauliflower. Use pinto beans instead of black beans, or add quinoa for extra protein. For a vegan option, skip the dairy-based dressing and opt for a tahini or avocado-based sauce instead.
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-chopped sweet potatoes from the grocery store to cut down on prep. A store-bought taco seasoning blend can replace the homemade mix, and canned corn or beans save you even more effort. For a speedy assembly, set up a taco bowl bar and let everyone build their own!
Sweet Potato Taco Bowls
Ingredients
Taco Seasoning
- 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 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
Taco Bowls
- 6 Sweet Potatoes, chopped and cubed
- 1 Tablespoon olive oil
- 2 cups canned black beans, drained and rinsed
- 1 cup canned corn, drained
- 3 cups shredded lettuce
- 1 cup cherry tomatoes, sliced
- 1 avocado, sliced
- 1/2 cup cilantro, chopped
- 16 ounces salad dressing, (preferred dressing), 1 bottle, optional
Instructions
- Preheat oven to 400 degrees.
- In a small bowl, mix together taco seasoning ingredients.
- With your hands, toss sweet potatoes and olive oil with the seasonings on a foil-lined baking sheet. Bake for 15 minutes, then remove from the oven and toss again. Return to the oven for another 10-15 minutes, until sweet potatoes are tender.
- When the potatoes are finished cooking, assemble the bowls by placing an even amount of sweet potatoes, beans, corn, lettuce, tomatoes, avocado and cilantro in each bowl.
- Drizzle with favorite salad dressing.