Sweet potato taco bowls are my go to meal when I want something healthy, flavorful, and satisfying without spending hours in the kitchen. These vibrant and delicious bowls are packed with nutrients and are perfect for a quick weeknight dinner. Inspired by my love for Southwestern flavors and my desire to create easy, plantbased meals, sweet potato taco bowls have become a staple in my household. They are so flexible, too! You can add any of your favorite toppings to create a personalized bowl.
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Why You Will Love This sweet potato taco bowls Recipe
These sweet potato taco bowls are more than just a meal; they’re a celebration of simple, whole ingredients coming together in perfect harmony. I love that it’s a healthy taco bowls option that is also incredibly comforting and flavorful. This recipe is exceptionally easy to make. Perfect for busy weeknights when you crave something satisfying but don’t have a lot of time to spend cooking.
The sweetness of the roasted sweet potatoes pairs beautifully with the savory taco seasoning and the zesty toppings. To me, this recipe embodies the essence of RecipesOfDay: accessible, flavorful, and created with love. This is an easy weeknight dinner the whole family will adore! If you enjoy flavorful meals like this, be sure to check out my recipe for Sweet And Savory Pineapple Chicken And Rice! They are both quick to assemble on a busy weeknight!
Ingredients Needed for This sweet potato taco bowls Recipe
Here’s what you’ll need to make these delicious sweet potato tacos:
For the Sweet Potatoes:
- 2 large sweet potatoes, peeled and diced (about 4 cups)
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Taco Bowls:
- 1 cup cooked quinoa or rice
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup salsa
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Optional Toppings:
- Shredded cheese (cheddar, Monterey Jack, or pepper jack)
- Sour cream or Greek yogurt
- Hot sauce
How to Make This sweet potato taco bowls Recipe
Ready to get cooking? Here’s how to assemble your sweet potato taco bowls:
- 1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- 2. Prepare the Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, taco seasoning, salt, and pepper. Make sure the sweet potatoes are evenly coated with the seasoning.
- 3. Roast the Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, or until the sweet potatoes are tender and slightly caramelized. Be sure to flip them halfway through for even cooking.
- 4. Assemble the Bowls: In individual bowls, layer cooked quinoa or rice, black beans, corn, and roasted sweet potatoes. The combination of textures and flavors creates a delicious base for your taco bowl.
- 5. Add Toppings: Top with salsa, diced avocado, red onion, and fresh cilantro. Squeeze a lime wedge over each bowl for a burst of citrusy freshness.
- 6. Serve Immediately: Serve your sweet potato taco bowls immediately with your favorite toppings, such as shredded cheese, sour cream, or hot sauce. If you enjoy these healthy taco bowls, you should also try my Sweet Potato Casserole With Marshmallows! Perfect for any special occasion.
How to Serve This sweet potato taco bowls Recipe
These sweet potato taco bowls are incredibly versatile and can be served in a variety of ways:
- As a Complete Meal: Enjoy them as a filling and nutritious lunch or dinner.
- As a Side Dish: Serve them as a vibrant side dish to grilled chicken, fish, or tofu.
- Party Platter: Create a taco bowl bar for parties and gatherings.
- Plating Ideas: Arrange the ingredients artfully in the bowl for an appealing presentation. You may also use a clear bowl to display the individual layers.
How to Store This sweet potato taco bowls Recipe
Proper storage is key to enjoying leftovers:
- Refrigeration: Store the components of the taco bowls separately in airtight containers in the refrigerator for up to 3 days.
- Freezing: While the black beans and sweet potatoes can be frozen, it’s best to freeze them separately. This prevents the individual quality loss upon thawing.
- Reheating: Reheat the sweet potatoes in the oven or microwave until warmed through. Assemble the taco bowls with fresh toppings for the best flavor and texture.
- Shelf Life Information: Cooked quinoa or rice is best when consumed within 3 to 4 days.
Tips to Make This sweet potato taco bowls Recipe
Want to make the best sweet potato taco bowls ever? Here are a few tips:
- Ingredient Swaps: Get creative with your ingredients. Try adding different beans (pinto, kidney), roasted vegetables (bell peppers, zucchini), or grains (farro, bulgur).
- Success Tips: Don’t overcrowd the baking sheet when roasting the sweet potatoes. This allows them to roast properly instead of steaming.
- Common Mistakes to Avoid: Avoid overcooking the sweet potatoes. They should be tender but not mushy. Adjust seasonings to taste.
- Pro Tips for Best Results: Use high quality taco seasoning for the best flavor. Freshly chop your toppings right before serving for the freshest flavor and best texture.
Helpful Notes for This sweet potato taco bowls Recipe
Here are a few extra clarifications and recommendations:
- Sweet Potato Variety: You can use any type of sweet potato for this recipe, including red or white varieties.
- Taco Seasoning: If you don’t have taco seasoning on hand, you can make your own by combining chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.
- Cooking Time: Actual cooking time may vary depending on your cooking equipment
- Equipment: A large bowl and a baking sheet are essential.
Variation of This sweet potato taco bowls Recipe
There are endless ways to customize these sweet potato taco bowls.
- Seasonal Twists: Use seasonal ingredients like butternut squash in the fall or grilled corn in the summer.
- Optional Versions: Make it a vegan taco bowls by omitting the cheese and using plantbased sour cream.
- Creative Modifications: Add a fried egg on top for extra protein and richness. Include some of my Sweet Creamy Coleslaw Recipe for an extra crunch.
Are sweet potato taco bowls healthy?
Yes, sweet potato taco bowls are a very healthy meal option. They are packed with nutrients from the sweet potatoes, beans, and various toppings, offering fiber, vitamins, and minerals.
What are some good toppings for sweet potato taco bowls?
The topping options are endless! Some popular choices include avocado, salsa, sour cream (or a vegan alternative), shredded lettuce, corn, black beans, cilantro, and a squeeze of lime juice.
Can I meal prep sweet potato taco bowls?
Absolutely! You can easily meal prep sweet potato taco bowls by roasting the sweet potatoes and preparing the other components ahead of time. Store everything separately in the refrigerator and assemble the bowls when you are ready to eat.
How do I make sweet potatoes that don’t get mushy?
To prevent mushy sweet potatoes, roast them at a high temperature (around 400°F or 200°C) and avoid overcrowding the baking sheet. Tossing them with a little oil before roasting will also help them caramelize and not become soggy.
Conclusion
I hope these sweet potato taco bowls become a favorite in your kitchen as they have in mine. This recipe is a fantastic way to enjoy a delicious, plantbased meal that’s both easy to make and incredibly satisfying. I can’t wait for you to try this simple recipe and bring a touch of sunshine to your dinner table with these sweet potato taco bowls! Remember that my goal is for RecipesOfDay to be your goto place for creating delicious meals and unforgettable memories. Let me know in the comments how you liked it!
Sweet Potato Taco Bowls: Easy, Healthy & Done in 30!
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
These sweet potato taco bowls are a healthy and flavorful meal ready in under 30 minutes! They’re perfect for a quick and easy weeknight dinner.
Ingredients
- 2 large sweet potatoes, peeled and diced (about 4 cups)
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked quinoa or rice
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup salsa
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
- Optional: Shredded cheese, sour cream, hot sauce
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potatoes with olive oil, taco seasoning, salt, and pepper.
- Spread sweet potatoes on the baking sheet in a single layer.
- Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
- In individual bowls, layer quinoa or rice, black beans, corn, and roasted sweet potatoes.
- Top with salsa, avocado, red onion, and cilantro. Squeeze lime wedges over the bowls.
- Serve immediately with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
