Sweet Potato Taco Bowls
This Sweet Potato Bowl is easy to whip up and loaded with bold flavors! Roasted sweet potatoes bring a natural sweetness, while black beans, avocado, and fresh veggies add layers of texture and taste. Drizzle it with a zesty dressing or your favorite sauce for a delicious, meatless meal.
Servings: 6 servings
Cost: $11.31
Equipment
- Large sheet pan (15" x 21")
Ingredients
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1-1/2 teaspoon ground cumin
- 1 teaspoon seasoned salt
- 1 teaspoon pepper
- 2 to 3 large sweet potatoes peeled and chopped, about 4.5 to 5 cups
- 3 tablespoons olive oil
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can fire-roasted corn drained
- 1-1/2 cups avocado 1 to 2 large avocados
- Toppings as desired see note 1
- 1/2 cup sour cream I use fat free
- 1 teaspoon hot sauce like Cholula
- 2 limes plus more for serving if desired
Cilantro-Lime Rice or Quinoa
- 1 cup rice or quinoa
- 2 cups chicken stock or broth or water
- 1 tablespoon butter
- 1 large lime
- 1/3 cup finely chopped cilantro
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F. Prepare seasoning mixture: In a small bowl, add chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin, seasoned salt, and pepper. Stir.
- Peel sweet potatoes and chop into bite-sized chunks. Toss potatoes with olive oil and 1 tablespoon + 2 teaspoons of the seasoning mixture. Toss together with your hands until well coated, then bake 15 minutes. Remove from oven, toss around, and cook another 15 minutes. Remove, toss around, and if needed, cook another 5–10 minutes or until sweet potatoes are tender. Remove and add drained and rinsed black beans, drained corn, and 1 more teaspoon of the seasoning mixture. Toss everything on the tray to warm beans and corn.
- Meanwhile, make cilantro lime rice or quinoa: Bring 2 cups of water to a boil over medium-high heat. Stir in butter and rice; return to a boil. Reduce heat to low, cover, and simmer until rice is cooked through and tender. Stir in 1 teaspoon lime zest, 2 tablespoons lime juice, cilantro, and salt/pepper to taste.
- Make the sauce: combine sour cream, 1/2 teaspoon lime zest, 3 tablespoons lime juice, hot sauce, and 1/2 to 1 tablespoon of remaining spice mixture (or add to personal preference; see note 2). Whisk until smooth.
- In bowls, add rice (or quinoa) as a base. Top with sweet potatoes, corn, and black bean mixture. Add other desired toppings such as avocado, tomatoes, and additional cilantro. Drizzle sauce over or serve as a side. Squeeze on some fresh lime and enjoy immediately!
Notes
Note 1: Optional toppings: fresh cilantro, jalapeno, cherry tomatoes, and/or sweet peppers.
Note 2: You’ll likely have a bit extra of the seasoning mixture. I wanted to make sure you have more rather than less depending on how much you want to add.
Storage: Store sweet potato mixture and sauce separately in airtight containers in the fridge for up to 4 days.
Nutrition
Serving: 1serving | Calories: 495kcal | Carbohydrates: 72.6g | Protein: 14g | Fat: 18.9g | Cholesterol: 13.9mg | Sodium: 599.5mg | Fiber: 11.5g | Sugar: 9.7g