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Sweet Potato Taco Bowl

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A vibrant Sweet Potato Taco Bowl filled with smoky sweet potatoes, spicy black beans, and creamy sauce, perfect for any occasion.

Ingredients

Scale
  • 3 medium sweet potatoes, peeled and cut into 1.5 cm (½–¾ inch) cubes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp fine sea salt
  • ¼ tsp freshly ground black pepper
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp dried oregano
  • ½ tsp smoked paprika
  • ½ tsp salt, or to taste
  • 1 can (400 g / 15 oz) black beans, drained and rinsed
  • 60 ml (¼ cup) water or vegetable broth
  • Juice of ½ lime
  • 185 g (1 cup) long-grain white rice or brown rice (or quinoa)
  • 480 ml (2 cups) water or vegetable broth
  • ½ tsp salt
  • 1 tbsp lime juice (about ½ lime)
  • 2 tbsp fresh cilantro, finely chopped
  • 1 tsp olive oil or butter (optional)
  • 1 tsp olive oil
  • 1 red bell pepper, diced
  • 1 cup corn kernels
  • Pinch of salt and pepper
  • Juice of ½ lime (optional)
  • 1 ripe avocado, sliced or diced
  • 1 small red onion, thinly sliced
  • 1–2 radishes, thinly sliced (optional)
  • 1 small tomato, diced, or ½ cup cherry tomatoes, halved
  • ¼ cup fresh cilantro leaves
  • Lime wedges, for serving
  • 120 g (½ cup) Greek yogurt or sour cream
  • 2 tbsp mayonnaise
  • 1–2 tsp hot sauce or chipotle sauce
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1–2 tbsp lime juice
  • Salt and pepper to taste
  • 1–2 tbsp water to thin, if needed
  • 30 g (¼ cup) shredded cheese (optional)
  • 2 tbsp crumbled cotija or feta cheese (optional)
  • Crushed tortilla chips or strips (optional)
  • Sliced jalapeños (fresh or pickled, optional)

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper.
  2. Season the Sweet Potatoes: In a large bowl, add the sweet potato cubes, drizzle with olive oil, and toss with spices.
  3. Roast the Sweet Potatoes: Spread sweet potatoes on the baking sheet and roast for 20–25 minutes until tender and caramelized.
  4. Cook the Rice (or Quinoa): Rinse rice (or quinoa) and cook in water or broth until tender.
  5. Finish the Cilantro-Lime Rice: Fluff rice and stir in lime juice, chopped cilantro, and olive oil.
  6. Make the Taco Black Beans: Sauté onion, add garlic, toast spices, then stir in black beans and simmer.
  7. Prepare the Corn and Pepper Mix: Sauté red bell pepper and corn until charred.
  8. Mix the Creamy Taco Sauce: Whisk together yogurt, mayo, hot sauce, and seasonings to taste.
  9. Prep Fresh Toppings: Slice toppings and prepare lime wedges.
  10. Assemble the Taco Bowls: Layer rice, beans, sweet potatoes, corn mix, and toppings in serving bowls.
  11. Finish and Serve: Drizzle with taco sauce, add cheese if using, and serve with lime wedges.

Notes

Feel free to customize with your favorite toppings and adjust the spices to suit your taste.

Nutrition

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

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