If you’re looking for a delicious, easy-to-make dish packed with bold flavors and wholesome ingredients, sweet potato taco bowls are a fantastic choice. This recipe combines roasted sweet potatoes with black beans, fire-roasted corn, creamy avocado, and fresh veggies, all brought together with a zesty lime-cilantro rice and a tangy, spicy sauce. It’s a perfect meatless meal that satisfies your hunger and delights your taste buds.
Why You’ll Love This Sweet Potato Taco Bowls Recipe
This recipe stands out because it balances natural sweetness from the roasted sweet potatoes with smoky, spicy, and tangy notes from the seasoning and sauce. It’s simple to prepare, needing just one sheet pan for the roasting and minimal hands-on time, making it great for busy weeknights. The ingredients come together easily, and you can customize the toppings and spices to match your preferences. Plus, it’s naturally vegetarian and can be made vegan with simple swaps. The mix of textures—from tender potatoes to creamy avocado and crisp fresh veggies—makes every bite exciting and fresh. Also, the lime-cilantro rice adds a bright, zesty base that complements the warm roasted vegetables perfectly.
Ingredients for Sweet Potato Taco Bowls
Here’s what you’ll need for this delicious bowl that serves about six people. The ingredients include fresh produce, pantry staples, and a flavorful spice blend that gives the dish its signature taste.
Seasoning Mix:
- 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 seasoned salt
- 1 teaspoon black pepper
Vegetables and Base:
- 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 to 2 large avocados (about 1 1/2 cups)
Additional Toppings:
- Fresh cilantro, jalapeno, cherry tomatoes, sweet peppers (optional)
Sauce Ingredients:
- 1/2 cup fat-free sour cream
- 1 teaspoon hot sauce (such as Cholula)
- Juice and zest of 2 limes (plus extra for serving)
Cilantro-Lime Rice or Quinoa:
- 1 cup rice or quinoa
- 2 cups chicken stock, broth, or water
- 1 tablespoon butter
- 1 large lime (zest and juice)
- 1/3 cup finely chopped cilantro
- Salt and pepper to taste
How to Make Sweet Potato Taco Bowls
Start by preheating your oven to 425°F (220°C) and preparing the seasoning mix. Combine chili powder, garlic powder, onion powder, oregano, paprika, cumin, seasoned salt, and pepper in a small bowl and stir well.
Peel and chop the sweet potatoes into bite-sized chunks. Toss them in olive oil and then coat with about 1 tablespoon plus 2 teaspoons of the seasoning mix, making sure every piece is well covered. Spread the potatoes on a large sheet pan in a single layer and roast in the oven for 15 minutes. Remove the pan, toss the potatoes gently, and roast for another 15 minutes. Check the tenderness and cook for an additional 5 to 10 minutes if needed until the sweet potatoes are soft and slightly caramelized.
When the potatoes are almost done, add the drained black beans and fire-roasted corn to the sheet pan. Sprinkle them with the remaining teaspoon of seasoning and toss everything together. Return to the oven just long enough to warm the beans and corn through.
While the vegetables roast, prepare your cilantro-lime rice or quinoa. Bring 2 cups of liquid (chicken stock, broth, or water) to a boil. Stir in the butter and rice or quinoa. Reduce the heat to low, cover, and simmer until the rice or quinoa is tender and cooked through, about 15 to 20 minutes depending on the grain. Once cooked, stir in the lime zest, lime juice, chopped cilantro, and season with salt and pepper.
Next, mix up the sauce by combining sour cream, lime zest, lime juice, hot sauce, and 1/2 to 1 tablespoon of the leftover spice mix. Whisk together until smooth and adjust spice levels to your liking.
To assemble the bowls, start with a generous base of the cilantro-lime rice or quinoa. Top with the warm sweet potato, black bean, and corn mixture. Add sliced or diced avocado and any other desired toppings like fresh cilantro, jalapenos, cherry tomatoes, or sweet peppers. Drizzle with the prepared sauce or serve it on the side. Squeeze fresh lime over the bowl for an extra burst of brightness. Serve immediately and enjoy!
How to Serve Sweet Potato Taco Bowls
Sweet potato taco bowls are very versatile when it comes to serving. You can keep it simple with just the main ingredients and sauce or customize it with additional toppings to suit your taste. For a more filling meal, serve the bowl alongside a fresh green salad or tortilla chips for crunch. A wedge of lime on the side invites everyone to add extra tang.
This dish works well as a light lunch or a hearty dinner, especially when you want something meatless but satisfying. The contrasting flavors and textures make it a crowd-pleaser for all ages. You can also pair it with a mild salsa or guacamole to bring even more depth to the meal. If you prefer, add shredded cheese or a dollop of plain Greek yogurt instead of sour cream for a creamier texture.
Expert Tips for Perfect Sweet Potato Taco Bowls
To get the best flavor from your sweet potatoes, choose ones that are firm and have a bright orange flesh. They roast nicely and develop a natural sweetness that pairs beautifully with the spices. Make sure to cut the pieces roughly the same size for even cooking.
Don’t skip tossing the potatoes halfway through baking — it helps them cook evenly and develop those delicious caramelized edges. You can roast the sweet potatoes a day ahead and reheat them in the oven to save time.
If you want to make the dish vegan, swap out sour cream for a plant-based alternative like cashew cream or coconut yogurt. The hot sauce adds a nice kick, but you can adjust the heat level or omit it if you prefer something milder.
Feel free to experiment with toppings; fresh herbs like cilantro brighten the dish, while jalapenos or pickled peppers add a spicy contrast. Using quinoa instead of rice increases the protein content, making it even more nutritious.
How to Store Sweet Potato Taco Bowls
If you have leftovers, store the sweet potato, bean, and corn mixture separately from the sauce to maintain freshness. Use airtight containers and keep them refrigerated for up to four days.
When ready to eat, gently reheat the roasted vegetables and beans in the oven or on the stove until warmed through. Add fresh toppings and sauce after reheating to preserve their texture and flavor.
The cilantro-lime rice or quinoa keeps well in the fridge and can be quickly reheated in the microwave or on the stove with a splash of water to bring back moisture.
Variation Ideas for Sweet Potato Taco Bowls
This recipe lends itself well to customization. For a smoky twist, add a few drops of liquid smoke or chipotle powder to the seasoning blend.
Swap black beans for pinto beans or kidney beans to change the flavor profile. For added crunch, toss in some roasted pepitas or toasted nuts before serving.
If you want to add more vegetables, sautéed bell peppers, zucchini, or diced tomatoes work beautifully. You can also add cooked quinoa or farro instead of rice for a different grain option.
For a creamier sauce, mix some mashed avocado with lime juice, cilantro, and a pinch of salt to drizzle over the bowl.
FAQ About Sweet Potato Taco Bowls
What makes sweet potato taco bowls healthy?
These bowls combine nutrient-rich sweet potatoes, fiber-packed beans, and fresh veggies, providing a balanced mix of carbohydrates, protein, and healthy fats. The dish is naturally meat-free and full of vitamins and minerals.
Can I make this recipe gluten-free?
Yes! Use gluten-free stock or water for the rice or quinoa and check all canned ingredients for any gluten additives. The rest of the ingredients are naturally gluten-free.
How spicy is this recipe?
The spice level is moderate thanks to the chili powder and hot sauce, but you can adjust the heat to your preference by adding more or less hot sauce or omitting it altogether.
Can I prepare parts of this dish in advance?
Absolutely. You can roast the sweet potatoes and prepare the rice or quinoa ahead of time. Store each component separately and assemble just before serving for the freshest taste.
What can I substitute for sour cream?
For a dairy-free or vegan option, use coconut yogurt, cashew cream, or plain plant-based yogurt. You can also substitute with Greek yogurt for a thicker texture.
How long does this dish keep in the fridge?
Stored properly in airtight containers, leftovers will keep fresh for up to four days.
Sweet Potato Taco Bowls
Equipment
- Sheet Pan
- Mixing Bowl
- Pot
Ingredients
- 1 Tbsp. chili powder for seasoning mix
- 1/4 tsp. garlic powder for seasoning mix
- 1/4 tsp. onion powder for seasoning mix
- 1/4 tsp. dried oregano for seasoning mix
- 1/2 tsp. paprika for seasoning mix
- 1 1/2 tsp. ground cumin for seasoning mix
- 1 tsp. seasoned salt for seasoning mix
- 1 tsp. black pepper for seasoning mix
- 2 to 3 large sweet potatoes peeled and chopped (about 4.5 to 5 cups)
- 3 Tbsp. olive oil
- 1 can black beans drained and rinsed (15-ounce can)
- 1 can fire-roasted corn drained (15-ounce can)
- 1 to 2 large avocados (about 1 1/2 cups)
- 1/2 cup fat-free sour cream for sauce
- 1 tsp. hot sauce (such as Cholula)
- 2 large limes juiced and zested (plus extra for serving)
- 1 cup rice or quinoa for cilantro-lime base
- 2 cups chicken stock, broth, or water
- 1 Tbsp. butter
- 1/3 cup finely chopped cilantro
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C) and prepare the seasoning mix by combining chili powder, garlic powder, onion powder, oregano, paprika, cumin, seasoned salt, and black pepper in a bowl.
- Peel and chop sweet potatoes into bite-sized chunks. Toss with olive oil and about 1 tablespoon plus 2 teaspoons of the seasoning mix. Spread on a sheet pan in a single layer.
- Roast sweet potatoes for 15 minutes, then toss and roast for another 15 minutes. Check tenderness; roast for an additional 5 to 10 minutes if needed.
- When potatoes are almost done, add black beans and fire-roasted corn to the sheet pan. Sprinkle with remaining seasoning and toss together. Return to oven to warm through.
- While roasting, prepare cilantro-lime rice or quinoa: Bring 2 cups of liquid to a boil, stir in butter and rice or quinoa, reduce heat to low, cover, and simmer until cooked, about 15-20 minutes. Stir in lime zest, lime juice, cilantro, and season with salt and pepper.
- Mix sauce by combining sour cream, lime zest, lime juice, hot sauce, and leftover spice mix. Whisk until smooth, adjusting spice levels to taste.
- To assemble bowls, start with a base of rice or quinoa. Top with warm sweet potato mixture, avocado, and any additional toppings. Drizzle with sauce or serve on the side. Squeeze fresh lime over the top before serving.
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