These Sweet Potato Taco Bowls are colorful and packed with flavor! Loaded with tender sweet potatoes, black beans, and fresh toppings, they are a real delight.
I love how filling and healthy they are! You can customize each bowl with your favorite toppings, making it a fun meal for everyone. Plus, they’re easy to whip up on a busy night!
Key Ingredients & Substitutions
Sweet Potatoes: These are the stars of your bowl! If you’re in a pinch, you can substitute them with butternut squash or even regular potatoes, but the sweetness adds a nice flavor.
Black Beans: They bring protein and fiber to the dish. If you have kidney beans or pinto beans on hand, feel free to swap them out. Canned beans are a great time-saver!
Corn: Fresh corn has a nice crunch, but you can use frozen corn if that’s what you have. The flavor will still be delicious! You can also use canned corn, just drain and rinse it.
Cilantro: If you’re not a fan, parsley is a solid alternative. It won’t provide the same flavor, but it adds freshness!
Greek Yogurt: For a dairy-free option, try using coconut yogurt or a plant-based sour cream alternative. It will still give you that creamy dressing feel!
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes to perfection is all about time and temperature. Here’s how to make them delicious:
- Preheat your oven to 425°F (220°C). A hot oven helps achieve that nice caramelization.
- Cut your sweet potatoes into even chunks. This helps them cook evenly and gives a nice texture.
- Toss them well with oil and spices, making sure they’re fully coated. Spread them out on a baking sheet; avoid crowding!
- Roast for 25-30 minutes, flipping halfway through. This ensures they’re crispy on the outside and tender inside.
Taking the time to coat well and space them out makes all the difference!
How to Make Sweet Potato Taco Bowls
Ingredients You’ll Need:
For the Taco Bowls:
- 2 large sweet potatoes, peeled and cut into chunks
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 tablespoon olive oil (for corn)
- 1/2 cup diced tomatoes
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1/2 avocado, mashed to make guacamole or store-bought guacamole
- Lime wedges, for serving
For the Cilantro Lime Dressing:
- 1/2 cup plain Greek yogurt or vegan yogurt
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 clove garlic, minced
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and around 30 minutes for cooking, totaling approximately 45 minutes from start to finish. It’s a quick, nutritious meal that’s perfect for lunch or dinner!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
First, preheat your oven to 425°F (220°C). In a large mixing bowl, toss the sweet potato chunks with olive oil, chili powder, smoked paprika, ground cumin, and a sprinkle of salt and pepper until they’re well coated. Spread the sweet potatoes out on a baking sheet in a single layer so they roast evenly.
2. Roast the Sweet Potatoes:
Roast the sweet potatoes in your preheated oven for about 25-30 minutes. Remember to turn them halfway through for even cooking! They should come out tender and slightly charred—so delicious!
3. Cook the Corn:
While the sweet potatoes are roasting, you can cook the corn. In a skillet over medium heat, add 1 tablespoon of olive oil and the corn. Sauté the corn for about 5-7 minutes until it’s lightly charred and warmed through. Add a pinch of salt to taste.
4. Make the Cilantro Lime Dressing:
In a small bowl, mix together the Greek yogurt (or vegan yogurt), chopped cilantro, lime juice, lime zest, minced garlic, and a bit of salt and pepper. Stir well until everything is combined and set aside.
5. Prepare the Black Beans and Pico de Gallo:
In another bowl, combine the rinsed black beans, diced tomatoes, chopped red onion, and a sprinkle of fresh cilantro. Mix everything together for a fresh pico de gallo that adds an extra layer of flavor!
6. Assemble Bowls:
Now it’s time to put everything together! Divide the roasted sweet potatoes among serving bowls. Top with the cooked corn, black bean mixture, and a generous dollop of mashed avocado or guacamole.
7. Drizzle and Garnish:
Drizzle the cilantro lime dressing over each bowl for that fresh zing. Don’t forget to garnish with additional cilantro and serve with lime wedges on the side for squeezing over!
8. Serve & Enjoy:
Your Sweet Potato Taco Bowls are ready! Serve them immediately and enjoy the delicious layers of flavors and textures!
This hearty and healthy dish is not just visually appealing but filled with nutrients making it a perfect addition to your meal rotation. Enjoy your colorful, flavorful taco bowls!
Can I Use Different Types of Beans?
Absolutely! While black beans work great, you can substitute them with pinto beans, kidney beans, or even chickpeas. Just rinse and drain them well before adding to your bowl!
How Can I Make This Recipe Vegan?
To make the Sweet Potato Taco Bowls vegan, simply replace the Greek yogurt with a plant-based yogurt alternative or use avocado as a dressing base. All other ingredients are already vegan-friendly!
Can I Prep This Dish in Advance?
Yes! You can roast the sweet potatoes and prepare the black bean mixture ahead of time. Store them in airtight containers in the fridge for up to 3 days. When you’re ready to eat, just assemble the bowls and enjoy!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the sweet potatoes and corn in a skillet or microwave until heated through, then assemble your bowl fresh!
