Introduction

This Sweet Potato Taco Bowl is a vibrant and wholesome meal that’s perfect for a quick weeknight dinner or a satisfying lunch. Packed with roasted sweet potatoes, black beans, and corn, it offers a delicious blend of flavors and textures that everyone will enjoy.

Sweet Potato Taco Bowl Recipe - Recipe Image

Ingredients

2 medium sweet potatoes, peeled and diced
1 cup cooked black beans (canned, drained, and rinsed)
1 cup corn kernels (fresh, canned, or frozen)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1 tablespoon olive oil
Salt and pepper, to taste
Optional toppings: avocado, cilantro, lime wedges, salsa, shredded cheese

Instructions

Step 1: Preheat your oven to 425°F (220°C). In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper until evenly coated.
Step 2: Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.
Step 3: While the sweet potatoes roast, warm the black beans and corn in a small pan over medium heat until heated through. Season with a pinch of salt if needed.
Step 4: To assemble the bowls, divide the roasted sweet potatoes, black beans, and corn among serving bowls. Add your favorite toppings like avocado slices, fresh cilantro, a squeeze of lime, salsa, or shredded cheese.
Step 5: Serve immediately and enjoy your colorful, flavorful taco bowl!

Tips & Variations

For extra protein, add grilled chicken or crumbled tofu to your bowl.
Swap sweet potatoes for butternut squash or roasted zucchini for a different twist.
Add a dollop of sour cream or Greek yogurt for creaminess.
If you like a bit of heat, sprinkle chili flakes or add sliced jalapeños.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat sweet potatoes and beans gently in the microwave or on the stove before assembling the bowl again. Avoid storing the toppings with the main bowl to keep everything fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes! Simply omit any cheese or sour cream toppings, or use plant-based alternatives to keep it fully vegan.

Can I prepare the sweet potatoes in advance?

Absolutely. Roasted sweet potatoes can be cooked ahead of time and refrigerated. Just reheat before serving to retain their texture and flavor.

Sweet Potato Taco Bowl Recipe

Print Recipe

★★★★★

4.9 from 726 reviews

A vibrant and nutritious Sweet Potato Taco Bowl featuring roasted sweet potatoes, black beans, and corn, seasoned with a flavorful blend of spices. This easy-to-make dish is perfect for a wholesome lunch or dinner, combining the natural sweetness of roasted sweet potatoes with savory beans and spicy seasonings for a satisfying and colorful meal.

Author: Lila
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Mexican-inspired
Diet: Vegetarian

Ingredients

Scale

Vegetables

2 medium sweet potatoes, peeled and cubed
1 cup corn kernels (fresh or frozen)

Beans

1 can (15 oz) black beans, drained and rinsed

Spices

1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and pepper to taste

Toppings (optional)

Chopped cilantro
Sliced avocado
Fresh lime wedges
Sour cream or Greek yogurt
Shredded cheese

Instructions

Prepare the Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and cube the sweet potatoes into uniform pieces to ensure even roasting.
Season and Roast: Toss the sweet potato cubes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet lined with parchment paper for easy cleanup.
Roast the Sweet Potatoes: Place the baking sheet in the preheated oven and roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized on the edges.
Prepare Black Beans and Corn: While the sweet potatoes roast, warm the black beans and corn in a skillet over medium heat for 5-7 minutes. Season them with a pinch of salt, pepper, and a little cumin if desired, stirring occasionally until heated through.
Assemble the Taco Bowl: In serving bowls, layer the roasted sweet potatoes, seasoned black beans, and corn. Add your favorite toppings such as chopped cilantro, sliced avocado, a squeeze of fresh lime, sour cream or Greek yogurt, and shredded cheese to enhance the flavors and textures.
Serve and Enjoy: Serve the bowls warm and enjoy a nourishing, flavorful meal that combines the natural sweetness of roasted sweet potatoes with savory, spicy elements for a delicious taco-inspired dish.

Notes

For extra protein, consider adding grilled chicken or tofu to the bowl.
You can substitute quinoa or rice as a base underneath the toppings for a more filling meal.
Adjust spice levels according to your preference by adding more chili powder or a dash of cayenne pepper.
Roasting sweet potatoes at a high temperature allows for a caramelized exterior and tender inside.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: sweet potato taco bowl, roasted sweet potatoes, black beans, corn, vegetarian taco bowl, healthy taco bowl, easy dinner recipe