Sweet Potato Taco Bowls are a colorful and tasty meal! They mix roasted sweet potatoes with fresh veggies and your favorite toppings in a cozy bowl.
These bowls are not only filling but also so fun to make! I love how I can customize mine with salsa, beans, or avocado—it’s a fiesta in every bite! 🎉
Key Ingredients & Substitutions
Sweet Potatoes: The star of the dish! Sweet potatoes provide a hearty base and a touch of natural sweetness. If you’re looking for a low-carb alternative, try using cauliflower or butternut squash.
Spices: I love using chili powder, cumin, and smoked paprika for a warm, savory flavor. You can swap chili powder for taco seasoning or use other spices like paprika or cayenne for a kick.
Beans: Black beans add protein and fiber. If you prefer, pinto beans or chickpeas can work as great substitutes for a different taste and texture.
Toppings: Guacamole and sour cream add richness. If you’re dairy-free, you can substitute sour cream with dairy-free yogurt, and for guacamole, try avocado mash with lemon or lime juice.
How Do I Roast Sweet Potatoes for the Best Flavor?
Roasting sweet potatoes is key for enhancing their natural sweetness and flavor. Here’s how to get them just right:
- Preheat your oven to 425°F (220°C) to ensure a hot enough environment for crispy edges.
- Dice sweet potatoes into uniform 1/2-inch cubes—this ensures even cooking.
- Coat them thoroughly in oil and spices for even flavor throughout.
- Spread them out in a single layer on the baking sheet; overcrowding can lead to steaming instead of roasting.
- Flip them halfway through cooking for that nice caramelization.
When done, they should be tender yet slightly crispy. Enjoy!
Sweet Potato Taco Bowls
Ingredients You’ll Need:
For the Taco Bowl:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 cup canned corn kernels (or fresh), sautéed
- 1 jalapeno, thinly sliced (optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup finely chopped red onion (optional, can be substituted with diced bell pepper)
- 1/2 cup cooked black beans, rinsed and drained
For Serving:
- 1/4 cup guacamole
- 2 tablespoons sour cream or Greek yogurt
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 40 minutes. You’ll need around 10 minutes for prep and about 25-30 minutes for roasting the sweet potatoes. After that, just a few minutes to assemble your delicious bowls!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature helps the sweet potatoes roast beautifully. Line a baking sheet with parchment paper for easy clean-up.
2. Prepare the Sweet Potatoes:
In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until they’re evenly coated in the spices. This will give them tons of flavor.
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes out in a single layer on the baking sheet. Roast in the oven for about 25-30 minutes, flipping them halfway through to ensure they cook evenly. They should be tender and have crispy edges when done.
4. Sauté the Corn:
While the sweet potatoes are roasting, heat a small pan over medium heat and add a little olive oil. Add the corn and sauté for about 5 minutes until it’s lightly charred. This adds a nice flavor and texture. Set it aside once done.
5. Prepare Fresh Ingredients:
As the sweet potatoes and corn cook, prepare the rest of your toppings. Halve the cherry tomatoes, slice the jalapeno (if using), and chop the cilantro. Set these aside to add later.
6. Assemble the Taco Bowls:
Once the sweet potatoes are cooked, it’s time to build your taco bowls! Divide the roasted sweet potatoes evenly into bowls. Arrange the halved tomatoes, sautéed corn, black beans, jalapenos, and cilantro around the sweet potatoes for a colorful presentation.
7. Add the Toppings:
Add a generous dollop of guacamole and a bit of sour cream (or Greek yogurt) in the center of each bowl for creaminess and flavor.
8. Garnish and Serve:
Garnish with any extra cilantro if you like! Serve with lime wedges on the side for a zesty finish. A squeeze of lime over the bowl brings all the flavors together beautifully!
Enjoy your vibrant, flavorful Sweet Potato Taco Bowls, perfect for a healthy lunch or dinner!
Can I Use Other Vegetables in This Recipe?
Absolutely! You can mix in or substitute other vegetables like bell peppers, zucchini, or broccoli. Just make sure to adjust the cooking time if the vegetables require more or less time to roast than sweet potatoes.
Can I Make Sweet Potato Taco Bowls Vegan?
Yes, this recipe is easily adaptable for a vegan diet! Simply replace sour cream with a dairy-free yogurt and use plant-based guacamole. All other ingredients are already vegan-friendly.
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave or warm them on the stovetop until heated through. If the sweet potatoes seem dry, consider adding a splash of vegetable broth for moisture.
Can I Prep Ingredients Ahead of Time?
Definitely! You can chop the sweet potatoes and veggies a day in advance. Just store them separately in airtight containers in the fridge. You can roast the sweet potatoes right before serving to keep them fresh and crispy!
