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Sweet Potato Taco Bowl

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A colorful and flavorful bowl filled with roasted sweet potatoes, zesty black beans, and refreshing cilantro-lime rice, perfect for a comforting meal.

Ingredients

Scale
  • 3 medium sweet potatoes, peeled and cut into 1.5 cm 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
  • 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
  • 480 ml (2 cups) water or vegetable broth
  • ½ tsp salt
  • 1 tbsp lime juice
  • 2 tbsp fresh cilantro, finely chopped
  • 1 tsp olive oil or butter
  • 1 tsp olive oil
  • 1 red bell pepper, diced
  • 1 cup corn kernels
  • Pinch of salt and pepper
  • Juice of ½ lime
  • 1 ripe avocado, sliced
  • 1 small red onion, thinly sliced
  • 1–2 radishes, thinly sliced
  • 1 small tomato, diced
  • ¼ cup fresh cilantro leaves
  • Lime wedges
  • 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
  • 30 g (¼ cup) shredded cheese
  • 2 tbsp crumbled cotija or feta cheese
  • Crushed tortilla chips or strips
  • Sliced jalapeños

Instructions

  1. Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper.
  2. In a large bowl, add the sweet potato cubes. Drizzle with 2 tbsp olive oil and toss to coat. Sprinkle the spices over the potatoes and toss until evenly coated.
  3. Spread the seasoned sweet potatoes in a single layer on the baking sheet. Roast for 20–25 minutes, flipping halfway through, until tender and caramelized.
  4. Rinse the rice under cold water until clear. In a medium saucepan, combine rice, water or broth, and salt. Bring to a boil, reduce to low, cover, and simmer.
  5. Fluff the cooked rice, then stir in lime juice, chopped cilantro, and olive oil or butter. Keep covered and warm.
  6. Heat 1 tbsp olive oil in a skillet. Add diced onion and sauté for 3–4 minutes. Stir in minced garlic and spices, then add black beans and broth. Simmer for 5–7 minutes until thickened.
  7. In a small skillet, heat 1 tsp olive oil. Add diced bell pepper and cook for 2–3 minutes. Add corn and a pinch of salt, cooking until heated through.
  8. In a bowl, whisk together Greek yogurt or sour cream, mayonnaise, hot sauce, and spices. Adjust consistency with water if needed.
  9. Prep fresh toppings: slice avocado and onion, dice tomato, and chop cilantro. Cut lime wedges for serving.
  10. In each serving bowl, add rice, taco black beans, roasted sweet potatoes, corn mix, and fresh toppings.
  11. Drizzle the creamy taco sauce over the bowls, sprinkle with cilantro and cheese if desired. Serve with lime wedges.

Notes

Customize ingredients based on preference. Can be made vegan by using plant-based yogurt and mayonnaise.

Nutrition

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

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