Description
These Sweet Potato Taco Bowls are a comforting and flavorful family favorite that combines the natural sweetness of roasted sweet potatoes with the savory goodness of taco fixings. They’re easy to customize, hearty, and perfect for a weeknight meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced (about 3 cups)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- Salt and black pepper to taste
- 1 tablespoon olive oil (for cooking beans)
- 1 (15-ounce) can black beans, rinsed and drained
- ½ cup vegetable broth
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- For Serving:
- Cooked rice or quinoa
- Shredded lettuce
- Diced avocado
- Salsa
- Sour cream or Greek yogurt
- Shredded cheese (optional)
- Fresh cilantro, chopped
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the diced sweet potatoes with 1 tablespoon olive oil, 1 teaspoon chili powder, ½ teaspoon ground cumin, ¼ teaspoon smoked paprika, salt, and pepper. Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- While the sweet potatoes are roasting, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the rinsed and drained black beans.
- Stir in the vegetable broth, 1 teaspoon chili powder, ½ teaspoon ground cumin, and ¼ teaspoon garlic powder. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the liquid has mostly absorbed and the beans are heated through.
- To assemble the bowls, divide the cooked rice or quinoa among serving bowls. Top with the roasted sweet potatoes and the seasoned black beans.
- Add your desired toppings such as shredded lettuce, diced avocado, salsa, sour cream or Greek yogurt, shredded cheese (if using), and fresh cilantro. Serve immediately.
Notes
- Feel free to add other vegetables to your bowls, such as bell peppers or corn.
- For a spicier kick, add a pinch of cayenne pepper to the sweet potatoes or beans.
- These bowls are great for meal prepping. Store components separately and assemble when ready to eat.
- You can also add a protein like seasoned ground turkey or chicken for an extra hearty meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Simmering
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (approx.)
- Calories: 450
- Sugar: 10g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 5mg
