Sweet Potato Taco Bowl

This vibrant Sweet Potato Taco Bowl is packed with flavor and satisfying ingredients, perfect for a healthy and hearty meal. It features roasted sweet potatoes, seasoned black beans, and fresh toppings.

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings 2 bowls

Calories 450 kcal

Equipment

Baking sheet
Small saucepan
Mixing bowls
Measuring spoons and cups

Ingredients

For the Sweet Potatoes

1 medium sweet potato peeled and diced
1 tbsp olive oil
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp salt

For the Black Beans

1 can black beans rinsed and drained
2 tbsp salsa
1 tbsp lime juice

For Serving

1 cup cooked rice or quinoa
1/2 medium avocado diced
1/2 cup cherry tomatoes halved
2 tbsp red onion finely diced
2 tbsp fresh cilantro chopped

Optional toppings

1 tbsp Greek yogurt or sour cream
1 tbsp shredded cheese
1 dash hot sauce

Instructions

Roast Sweet Potatoes

Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, chili powder, cumin, and salt on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.

Prepare Black Beans

While sweet potatoes roast, combine rinsed black beans, salsa, and lime juice in a small saucepan. Heat over medium-low heat until warmed through, about 5-7 minutes. Alternatively, microwave for 1-2 minutes until warm.

Assemble Bowls

Divide cooked rice or quinoa between two bowls. Top with roasted sweet potatoes and seasoned black beans. Garnish with diced avocado, cherry tomatoes, red onion, and fresh cilantro.

Serve

Add optional toppings such as Greek yogurt, shredded cheese, or hot sauce if desired. Serve immediately and enjoy your delicious sweet potato taco bowls.

Notes

For meal prep, you can roast the sweet potatoes and prepare the black bean mixture ahead of time. Store components separately and assemble bowls when ready to eat. Feel free to customize with your favorite taco toppings like corn, bell peppers, or a dollop of guacamole.