Description
These Sweet Potato Taco Bowls are loaded with roasted sweet potatoes, seasoned black beans, fresh veggies, and a creamy lime dressing. A wholesome, flavorful, and customizable weeknight meal!
Ingredients
2 large sweet potatoes, peeled and cubed
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1 can (15 oz) black beans, drained and rinsed
1 cup corn (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1 avocado, diced
2 cups cooked rice or quinoa
1/4 cup chopped cilantro
Lime wedges for serving
Optional toppings: sour cream, shredded cheese, jalapeños, salsa
Instructions
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss sweet potato cubes with olive oil, chili powder, cumin, paprika, garlic powder, and salt.
3. Spread evenly and roast for 25–30 minutes, flipping halfway.
4. Warm the black beans and corn (if desired).
5. Assemble bowls: start with a base of rice or quinoa.
6. Top with roasted sweet potatoes, black beans, corn, tomatoes, and avocado.
7. Drizzle with lime juice and garnish with cilantro.
8. Serve warm with your favorite taco toppings.
Notes
For extra protein, add grilled chicken, turkey, shrimp, or tofu.
Swap rice with cauliflower rice for a low-carb option.
Great for meal prep—assemble ingredients separately and combine before eating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
Keywords: sweet potato, taco bowls, healthy bowls, meal prep, vegetarian