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Sweet Potato Taco Bowl

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A colorful and flavorful sweet potato taco bowl made with roasted sweet potatoes, black beans, rice, fresh vegetables, and taco-inspired toppings. This healthy and customizable meal is perfect for lunch, dinner, or meal prep.

Ingredients

  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 1 cup cooked rice or quinoa
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • Fresh cilantro for garnish
  • Lime wedges for serving
  • Sour cream or Greek yogurt for topping

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Toss the diced sweet potatoes with olive oil, chili powder, cumin, paprika, salt, and black pepper.
  3. Spread the sweet potatoes in a single layer on a baking sheet.
  4. Roast for 25–30 minutes until tender and lightly browned, stirring halfway through cooking.
  5. Warm the black beans and corn in a small saucepan or microwave.
  6. Divide the cooked rice or quinoa among serving bowls.
  7. Top each bowl with roasted sweet potatoes, black beans, corn, cherry tomatoes, avocado, and red onion.
  8. Garnish with fresh cilantro, lime juice, and a spoonful of sour cream or Greek yogurt before serving.

Notes

  • Add grilled chicken or ground turkey for extra protein.
  • Include jalapeños or hot sauce for more heat.
  • Shredded lettuce, cheese, or salsa make delicious additional toppings.
  • Cauliflower rice can replace rice or quinoa for a lighter option.
  • Store ingredients separately in airtight containers in the refrigerator for up to 4 days.
  • Add fresh toppings like avocado and cilantro just before serving for the best texture.
  • Freeze roasted sweet potatoes separately and reheat in the oven for the best results.

Nutrition

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