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Sweet Potato Taco Bowls

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A vibrant dish featuring roasted sweet potatoes, smoked spices, and hearty black beans, topped with fresh ingredients for a burst of flavor.

Ingredients

Scale
  • 3 medium sweet potatoes, peeled and cut into 1.5 cm (½–¾ inch) cubes
  • 2 tbsp olive oil (for sweet potatoes)
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp chili powder (adjust to taste)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp fine sea salt
  • ¼ tsp freshly ground black pepper
  • 1 tbsp olive oil (for beans)
  • 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 (for corn and pepper mix)
  • 1 red bell pepper, diced
  • 1 cup corn kernels (fresh, frozen, or canned and drained)
  • Pinch of salt and pepper
  • Juice of ½ lime (optional)
  • 1 ripe avocado, sliced or diced
  • 1 small red onion, thinly sliced (or pickled red onions)
  • 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 (or plain unsweetened coconut yogurt for vegan)
  • 2 tbsp mayonnaise (or vegan mayo)
  • 1–2 tsp hot sauce or chipotle sauce, to taste
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1–2 tbsp lime juice, to taste
  • Salt and pepper to taste
  • 1–2 tbsp water to thin, if needed
  • Optional: 30 g (¼ cup) shredded cheddar, Monterey Jack, or Mexican blend cheese
  • Optional: 2 tbsp crumbled cotija or feta cheese
  • Optional: Crushed tortilla chips or strips
  • Optional: Sliced jalapeños (fresh or pickled)

Instructions

  1. Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper for easier cleanup.
  2. Add the sweet potato cubes to a large bowl. Drizzle with 2 tbsp olive oil and toss to coat. Sprinkle smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and black pepper over the potatoes. Toss well until evenly coated.
  3. Spread the seasoned sweet potatoes on the baking sheet in a single layer. Roast for 20–25 minutes, flipping halfway through, until tender and caramelized. Set aside.
  4. Rinse the rice (or quinoa) under cold water until the water runs mostly clear. In a saucepan, combine rice, water or broth, and salt. Bring to a boil, then reduce to low and cover. Cook white rice for 15–18 minutes, brown rice for 35–40 minutes, or quinoa for about 15 minutes. Remove from heat, let stand for 5 minutes.
  5. Fluff the cooked rice and stir in lime juice, chopped cilantro, and olive oil or butter (if using). Keep covered and warm.
  6. Heat 1 tbsp olive oil in a skillet. Add diced onion and sauté for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds.
  7. Add cumin, chili powder, oregano, smoked paprika, and salt for 30 seconds to toast the spices.
  8. Stir in black beans and 60 ml (¼ cup) water or broth. Simmer on low for 5–7 minutes until hot. Stir in lime juice, taste, and adjust seasoning.
  9. Heat 1 tsp olive oil in another skillet. Add diced red bell pepper and cook for 2–3 minutes until slightly softened. Add corn and seasonings, cooking for another 2–3 minutes.
  10. Whisk together Greek yogurt, mayonnaise, hot sauce, cumin, smoked paprika, garlic powder, onion powder, and lime juice for the sauce. Season to taste and thin with water if needed.
  11. Slice avocado, red onion, and radishes. Dice the tomato or halve the cherry tomatoes. Prepare cilantro leaves and lime wedges.
  12. Assemble your taco bowls. In a bowl, add cilantro-lime rice, taco black beans, roasted sweet potatoes, corn and pepper mix, and assorted toppings.
  13. Drizzle with the creamy taco sauce and serve with lime wedges on the side.

Notes

This bowl is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. Optionally make it vegan by using coconut yogurt and omit dairy cheese.

Nutrition

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

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