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Easy & Customizable Sweet Potato Taco Bowl (Weeknight Ready)

A close-up of a colorful sweet potato taco bowl featuring black beans, corn, topped with avocado, sour cream, and cilantro.
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Make this flavorful sweet potato taco bowl for a healthy, satisfying meal. It is quick enough for a weeknight dinner and works well for meal prepping.

Ingredients

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  • 2 large sweet potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 2 teaspoons taco seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen or fresh corn kernels
  • 1 cup cooked quinoa or brown rice (optional base)
  • 1/2 cup salsa
  • 1 avocado, sliced or diced
  • 1/4 cup chopped fresh cilantro
  • 2 limes, cut into wedges
  • Optional Protein: 1 cup cooked ground beef, shredded chicken, or seasoned lentils
  • Optional Toppings: Greek yogurt or sour cream, shredded cheese, guacamole

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, toss the diced sweet potatoes with olive oil, taco seasoning, chili powder, cumin, and salt until evenly coated.
  3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until tender and slightly caramelized.
  4. While the potatoes roast, prepare your optional base (quinoa or rice) if using. Warm the rinsed black beans and corn slightly in a small saucepan or microwave.
  5. Assemble the sweet potato taco bowl. Start with a base layer of rice/quinoa, if desired.
  6. Top the base with a generous serving of the roasted sweet potatoes, black beans, and corn.
  7. Add your choice of optional protein (beef, chicken, or lentils) if you are not making a vegetarian bowl.
  8. Arrange the fresh toppings: avocado slices, salsa, and cilantro.
  9. Serve immediately with lime wedges for squeezing over the top and any other desired toppings like Greek yogurt or guacamole.

Notes

  • For meal prep, roast the sweet potatoes and cook your protein ahead of time. Store components separately in airtight containers. Assemble just before eating.
  • To make this recipe vegan, skip any dairy toppings like cheese or sour cream, and use seasoned lentils or skip the meat protein entirely.
  • If you want a quicker cook time for the potatoes, dice them smaller, about 1/2 inch cubes.

Nutrition

Find it online: https://daisyrecipe.com/sweet-potato-taco-bowl-recipe/