Sweet Potato Taco Bowl Recipe

Introduction

This Sweet Potato Taco Bowl is a colorful, flavorful, and healthy meal that’s easy to prepare. Roasted sweet potatoes, seasoned black beans, and cilantro-lime rice come together with fresh toppings to create a satisfying plant-based dish perfect for any day of the week.

Ingredients

• 2 large sweet potatoes, peeled and cubed (about 1-inch pieces)
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup vegetable broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon oregano
• Salt and pepper to taste
• 1 cup long-grain rice, rinsed
• 2 cups water
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt to taste
• Shredded lettuce
• Diced tomatoes
• Avocado, diced or sliced
• Corn kernels (fresh, frozen, or canned)
• Red onion, thinly sliced
• Salsa
• Sour cream or Greek yogurt
• Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• Jalapeños, sliced (fresh or pickled)
• Hot sauce

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes into 1-inch pieces. In a large bowl, toss the sweet potatoes with 2 tablespoons olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
2. Step 2: Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant. Add black beans, vegetable broth, chili powder, cumin, oregano, salt, and pepper. Stir well to combine. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally. Mash a few beans to thicken the sauce if desired.
3. Step 3: Rinse rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice, water, olive oil, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all water is absorbed and rice is tender. Remove from heat, let sit covered for 5 minutes. Fluff with a fork and stir in chopped cilantro and lime juice.
4. Step 4: To assemble, place a generous scoop of cilantro-lime rice in the bottom of each bowl. Top with roasted sweet potatoes and black beans. Add your favorite toppings such as shredded lettuce, diced tomatoes, avocado, corn, red onion, salsa, sour cream, shredded cheese, and jalapeños.
5. Step 5: Dig in and enjoy your delicious and healthy sweet potato taco bowl!

Tips & Variations

• For extra protein, add grilled chicken or sautéed tofu to your taco bowl.
• Swap black beans for pinto or kidney beans for a different flavor.
• If you like it spicier, add more chili powder to the sweet potatoes or top with hot sauce and fresh jalapeños.
• Use quinoa instead of rice for a nutty texture and added protein.
• To keep it vegan, skip the cheese and sour cream or use dairy-free alternatives.

Storage

Store any leftovers separately in airtight containers in the refrigerator for up to 4 days. Keep the toppings fresh and assemble the bowls just before serving. Reheat the rice, sweet potatoes, and beans in the microwave or on the stove until warmed through. Avoid reheating avocado and lettuce; add these fresh each time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it uses rice, beans, and vegetables. Just make sure any store-bought toppings like salsa or hot sauce are certified gluten-free.

How can I make the sweet potatoes more tender?

Cut the sweet potatoes into smaller pieces for faster roasting, or roast them a few minutes longer until they are fork-tender and caramelized.

Sweet Potato Taco Bowl Recipe

Print Recipe

★★★★★

4.9 from 65 reviews

This Sweet Potato Taco Bowl is a flavorful and nutritious meal featuring roasted sweet potatoes seasoned with smoky spices, savory black beans simmered to perfection, and fluffy cilantro-lime rice. Topped with fresh vegetables, creamy avocado, and your favorite condiments, this dish is perfect for a wholesome, meat-free dinner that bursts with vibrant colors and bold Mexican-inspired flavors.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Sweet Potatoes

• 2 large sweet potatoes, peeled and cubed (about 1-inch pieces)
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Black Beans

• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup vegetable broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon oregano
• Salt and pepper to taste

Cilantro-Lime Rice

• 1 cup long-grain rice, rinsed
• 2 cups water
• 1 tablespoon olive oil
• Salt to taste
• 1/4 cup chopped cilantro
• Juice of 1 lime

Toppings (Optional)

• Shredded lettuce
• Diced tomatoes
• Avocado, diced or sliced
• Corn kernels (fresh, frozen, or canned)
• Red onion, thinly sliced
• Salsa
• Sour cream or Greek yogurt
• Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• Jalapeños, sliced (fresh or pickled)
• Hot sauce

Instructions

1. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Peel and cut the sweet potatoes into 1-inch cubes. Toss the cubes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread the sweet potatoes in a single layer on a baking sheet. Roast for 20-25 minutes, turning halfway through, until the potatoes are tender and lightly caramelized.
2. Make the Black Beans: While the sweet potatoes roast, heat olive oil in a medium saucepan over medium heat. Add chopped onion and sauté until translucent and soft, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant. Add the black beans, vegetable broth, chili powder, cumin, oregano, salt, and pepper. Stir to combine and bring to a simmer. Reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally. For a thicker sauce, mash some of the beans with the back of a spoon.
3. Prepare the Cilantro-Lime Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, olive oil, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and let simmer for 18-20 minutes until the water is absorbed and the rice is tender. Remove from heat and allow to sit, covered, for 5 minutes. Fluff the rice with a fork and stir in the chopped cilantro and fresh lime juice.
4. Assemble the Taco Bowls: In serving bowls, start with a generous portion of cilantro-lime rice at the base. Top with roasted sweet potatoes and simmered black beans. Add your favorite toppings such as shredded lettuce, diced tomatoes, avocado slices, corn kernels, red onion slices, salsa, sour cream or Greek yogurt, shredded cheese, sliced jalapeños, and hot sauce for extra heat.
5. Enjoy: Serve immediately and savor the vibrant flavors and satisfying textures of your delicious and healthy Sweet Potato Taco Bowl!

Notes

• You can substitute long-grain white rice with brown rice for added fiber but increase cooking time accordingly.
• Adjust the chili powder and jalapeños according to your spice tolerance.
• For a vegan version, omit sour cream or use a plant-based alternative and skip cheese or use vegan cheese.
• Leftover components store well separately in airtight containers for up to 3 days in the refrigerator.
• Feel free to add protein like grilled chicken or tofu for a non-vegetarian or higher-protein variation.

Keywords: sweet potato taco bowl, roasted sweet potatoes, black bean taco bowl, cilantro lime rice, healthy vegetarian tacos, meatless taco bowl