I’ve always loved Sweet Potato Taco Bowl Recipe night, but sometimes I want something lighter and more veggie-packed without losing any flavor. That’s why I tried making this Sweet Potato Taco Bowl, and I was amazed at how satisfying it turned out.
The sweet potatoes roast perfectly with spices, and the combination of beans, corn, and a bit of ground beef makes it filling and nutritious. I love how customizable it is, so everyone in my family can enjoy it. It’s become my go-to weeknight meal when I want something quick, colorful, and healthy.
Ingredients
Here’s everything you need to make this vibrant taco bowl. I like to explain why each ingredient works best and how to make small adjustments.
- 2 tbsp chili powder – adds warmth and depth; adjust if you want it milder.
- 1 tbsp sweet smoked paprika – gives a smoky flavor; hot smoked paprika works for a spicier kick.
- 1 tbsp ground cumin – earthy undertone that balances the sweetness of the potatoes.
- 2 tsp kosher salt – use less if your salt brand is strong; it enhances all flavors.
- 1 tbsp dried oregano – a classic taco herb that ties everything together.
- 1 tsp garlic powder – adds mild garlicky flavor without overpowering.
- 1 tsp onion powder – complements the garlic and spices.
- 1/4–1/2 tsp cayenne powder (optional) – for those who like it extra spicy.
- 1 lb (454 g) sweet potatoes, peeled and cubed into 1–2″ pieces – fresh is best, avoid frozen for texture.
- 1 tbsp vegetable oil – for roasting; olive oil can work too.
- 1 lb (454 g) extra lean ground beef – or swap for turkey or plant-based protein.
- 1 14 oz (330 ml) can black beans, drained and rinsed – adds fiber and protein.
- 1 cup corn – canned or fresh kernels; sweet crunch balances the spices.
- 1 pint cherry tomatoes, halved or 2 large tomatoes chopped – freshness brightens the bowl.
- 1 medium avocado, sliced – creamy texture that pairs beautifully with roasted sweet potatoes.
Note: several servings
Variations
You can easily customize this recipe to suit your preferences:
- Vegetarian: skip the ground beef; the beans provide protein.
- Vegan: skip beef and any dairy toppings; add dairy-free sour cream.
- Extra protein: add cooked quinoa or chickpeas.
- Flavor boost: sprinkle crumbled feta, fresh cilantro, or a squeeze of lime juice.
- Spicy: increase chili powder or add pickled jalapeños.
Cooking Time
- Prep Time: 5 minutes
- Cooking Time: 20 minutes
- Total Time: 25 minutes
Equipment You Need
- Oven – for roasting sweet potatoes evenly.
- Skillet – to cook beef, beans, and corn together.
- Baking sheet – keeps sweet potatoes in a single layer for perfect roasting.
- Mixing bowls – for tossing sweet potatoes in oil and seasoning.
- Knife and cutting board – essential for chopping vegetables.
How to Make a Sweet Potato Taco Bowl?
Roast the Sweet Potatoes
Preheat the oven to 400°F. Toss cubed sweet potatoes with vegetable oil and half the spice mix. Spread them on a baking sheet and roast for 15–20 minutes until tender and lightly caramelized.
Cook the Beef and Beans
While the potatoes roast, cook ground beef in a skillet over medium-high heat for 5–7 minutes. Drain excess fat, then add black beans, corn, and the remaining spices. Cook until everything is heated through.
Assemble the Bowl
Arrange roasted sweet potatoes, beef mixture, cherry tomatoes, and avocado in individual bowls. You can layer or mix everything together for a colorful presentation. Add optional garnishes like sour cream, lime wedges, or chopped cilantro.
Additional Tips for Making this Recipe Better
From my experience, a few small tweaks make this dish even more flavorful:
- I like roasting the sweet potatoes on a single layer for extra caramelization.
- Taste and adjust seasoning before serving; sometimes a pinch of extra salt brings it together.
- For creamier texture, add sliced avocado last to avoid browning.
- Leftovers taste even better the next day after flavors meld.
How to Serve Sweet Potato Taco Bowls?
This dish is as versatile as it is delicious. Serve it in wide bowls to show off the colorful layers. Top with garnishes like lime wedges, cilantro, or crumbled cheese for extra visual appeal. I also like serving it with warm tortillas on the side for a “taco-style” experience.
Nutritional Information
Here’s a quick look at the nutrition per serving:
- Calories: 452 kcal – satisfying and filling without being heavy.
- Protein: 31 g – from beef and black beans.
- Carbohydrates: 45 g – balanced from sweet potatoes, corn, and tomatoes.
- Fat: 19 g – healthy fats from avocado and beef.
Make Ahead and Storage
Storing: Keep in an airtight container in the fridge for up to 3 days; perfect for meal prep.
Freezing: You can freeze roasted sweet potatoes and beef mixture separately for up to 2 months; thaw overnight before reheating.
Reheating: Warm gently on the stovetop or microwave until heated through; add fresh avocado and tomatoes after reheating for best texture.
Why You’ll Love This Recipe?
This Sweet Potato Taco Bowl has so many reasons to become a favorite:
- Easy to prepare: minimal hands-on time, perfect for busy nights.
- Versatile: swap proteins, make it vegan, or add extra toppings.
- Flavorful: smoky spices and sweet roasted potatoes create a delicious balance.
- Colorful and nutritious: packed with vegetables, fiber, and protein.
- Family-friendly: even picky eaters enjoy it with a few small adjustments.