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Sweet Potato Taco Bowl Recipe
Ash Tyrrell

Sweet Potato Taco Bowl Recipe

I made this Sweet Potato Taco Bowl on a busy weeknight, and honestly, I didn’t expect it to become one of my favorite comfort meals. The roasted sweet potatoes came out caramelized and slightly crispy, and the spices filled my kitchen with the most amazing aroma.
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Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and diced – Cut into even cubes so they roast evenly and caramelize properly.
  • 1 tablespoon olive oil – Helps the sweet potatoes crisp up in the oven.
  • 1 teaspoon chili powder – Adds a smoky warm taco flavor.
  • 1 teaspoon ground cumin – Brings earthy depth that pairs perfectly with sweet potatoes.
  • ½ teaspoon smoked paprika – Enhances the roasted flavor with a subtle smokiness.
  • ½ teaspoon garlic powder – Gives savory balance without overpowering.
  • ½ teaspoon salt – Essential for drawing out natural sweetness.
  • ¼ teaspoon black pepper – Adds gentle heat.
  • 1 cup cooked black beans drained and rinsed – Adds protein and creaminess; use canned for convenience or cook from dry for better texture.
  • 1 cup cooked brown rice or quinoa – A hearty base that absorbs all the flavors beautifully.
  • 1 cup corn kernels fresh or frozen and thawed – Adds sweetness and crunch; fresh corn gives the best texture.
  • 1 ripe avocado sliced – Brings creamy contrast; choose one that yields slightly to pressure.
  • ½ cup cherry tomatoes halved – Adds juicy freshness.
  • ¼ cup red onion finely chopped – Gives sharpness and crunch; soak briefly in water to reduce bite if needed.
  • ¼ cup shredded cheese cheddar or Mexican blend – Grate fresh for better melting and flavor.
  • ¼ cup plain Greek yogurt or sour cream – Adds tangy creaminess.
  • 2 tablespoons fresh cilantro chopped – Brightens the entire bowl.
  • 1 lime cut into wedges – A squeeze of lime makes all the flavors pop.

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a mixing bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread them out in a single layer and roast for 25–30 minutes, flipping halfway through, until they are tender inside and slightly crispy on the edges.
  2. While the sweet potatoes roast, cook your brown rice or quinoa according to package instructions if not already prepared. Warm the black beans in a saucepan over low heat, seasoning lightly with salt and a pinch of cumin if desired. Chop the tomatoes, slice the avocado, dice the red onion, and prepare any additional toppings so everything is ready for assembly.
  3. Start by adding a generous scoop of rice or quinoa to the bottom of each bowl. Top with roasted sweet potatoes, black beans, corn, cherry tomatoes, red onion, and avocado slices. Sprinkle shredded cheese over the warm ingredients so it slightly melts, then add a dollop of Greek yogurt or sour cream, fresh cilantro, and a squeeze of lime juice before serving.

Notes

  • I always cut my sweet potatoes into evenly sized cubes so they roast at the same speed and crisp nicely.
  • I don’t overcrowd the baking sheet because giving them space helps them caramelize instead of steam.
  • I like to warm the beans with a pinch of taco seasoning to make them more flavorful.
  • I sometimes mash half the avocado and leave the rest sliced for a creamy-meets-chunky texture.
  • I finish with an extra squeeze of lime right before eating because it truly brightens everything.