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sweet potato taco bowls

Sweet Potato Taco Bowls

A flavorful and hearty dish featuring roasted sweet potatoes, black beans, and a zesty lime-cilantro rice, perfect for a satisfying meatless meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 450 kcal

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
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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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Notes

Store leftovers in airtight containers in the fridge for up to 4 days. Reheat roasted veggies and beans before serving.
Keyword Taco, Vegetarian