Sweet Potato Taco Bowls are colorful and fun! Soft sweet potatoes mixed with black beans, corn, and crunchy toppings create a tasty fiesta in a bowl.
These bowls are not only healthy but also super easy to make! I love adding my favorite salsa on top—it’s like a party in my mouth! 🎉
Key Ingredients & Substitutions
Sweet Potatoes: They add natural sweetness and a lovely texture. If you need a quick swap, use butternut squash or even regular potatoes. Both will work and still taste great!
Black Beans: These add protein and fiber. If you’re avoiding beans, consider using cooked quinoa or lentils instead for a similar texture.
Spices: Chili powder, cumin, and smoked paprika are key for flavor. If you don’t have smoked paprika, half the amount of regular paprika with a dash of liquid smoke or a bit of cayenne can work well!
Cheese: Cheddar is delicious, but if you’re lactose intolerant, try using a dairy-free cheese or leave it out altogether. Topping with avocado can also add creaminess!
How Do I Get Perfectly Roasted Sweet Potatoes?
Roasting sweet potatoes properly enhances their flavor and texture. Here’s how to get them just right:
- Start with even-sized cubes. This way, they’ll cook evenly.
- Toss them in oil and spices to coat thoroughly—this helps with flavor and crispiness.
- Arrange them on a baking sheet without overcrowding to ensure they roast rather than steam.
- Stir halfway through. This lets them brown evenly and prevents sticking.
With these tips, you’ll end up with sweet potatoes that are tender inside and slightly caramelized on the edges—just delicious!
Sweet Potato Taco Bowls
Ingredients You’ll Need:
For the Bowl:
- 2 medium sweet potatoes, peeled and diced into small cubes
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 1 cup canned black beans, rinsed and drained
- 1/2 cup red bell pepper, diced
- 1/2 cup shredded cheddar cheese
- 1/2 cup fresh lettuce or chopped romaine
- 1/4 cup guacamole
- 1/2 cup fresh pico de gallo (diced tomatoes, onions, cilantro, lime juice)
- 2-3 tbsp cilantro-lime dressing or ranch dressing (optional)
- Lime wedges, for serving
- Fresh cilantro, chopped, for garnish
How Much Time Will You Need?
You’ll need about 15 minutes to prep everything, and then around 30 minutes for roasting the sweet potatoes. In total, you’re looking at about 45 minutes from start to finish. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
Begin by preheating your oven to 425°F (220°C). In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, ground cumin, smoked paprika, salt, and black pepper until they’re all coated nicely. Spread them in a single layer on a baking sheet, then roast for about 25-30 minutes. Stir them halfway through to ensure they cook evenly. They should be tender and slightly charred when you pull them out.
2. Prepare the Pico de Gallo:
While the sweet potatoes are roasting, make your pico de gallo! In a medium bowl, mix together diced tomatoes, onions, chopped cilantro, lime juice, and a pinch of salt. This fresh topping will add a burst of flavor to your bowls!
3. Heat the Black Beans:
Next, warm your black beans. You can do this in the microwave for a minute or two, or on the stovetop over low heat until they’re nice and warm. This step ensures they’re ready to mix into your bowl.
4. Build Your Taco Bowls:
Now it’s time to assemble! Start by placing a generous amount of roasted sweet potatoes in a bowl. Then, surround them with heated black beans, diced red bell pepper, shredded cheddar cheese, and fresh lettuce. Add a dollop of guacamole and a scoop of pico de gallo right on top!
5. Add the Finishing Touches:
If you’d like, drizzle some cilantro-lime or ranch dressing over your bowl for extra flavor. Finish with a sprinkle of fresh cilantro and serve with lime wedges on the side for that refreshing zesty kick.
6. Enjoy!
Mix everything together in your bowl before digging in. Each bite will be packed with vibrant flavors and textures. Enjoy your delicious Sweet Potato Taco Bowls!
Can I Use Regular Potatoes Instead of Sweet Potatoes?
Absolutely! Regular potatoes can be used, but they may have a different flavor and texture. Just make sure to cut them into similar-sized cubes for even cooking. You may also want to adjust the spices to enhance their flavor.
How Can I Store Leftover Taco Bowls?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place the mixture in the microwave or on the stovetop until warmed through. It’s best to keep components like guacamole and lettuce separate until you’re ready to eat to maintain freshness.
Can I Make This Recipe Vegan?
Yes, making it vegan is simple! Just omit the cheese or use a dairy-free alternative, and ensure that your dressing is also vegan. The dish is naturally filled with wholesome veggies and beans, making it hearty and satisfying!
What Other Toppings Can I Add?
The possibilities are endless! Consider adding sliced jalapeños for some heat, corn for sweetness, or diced avocado for creaminess. You can also swap in different kinds of beans, such as pinto or kidney beans, depending on your preference.
