Amazing Sweet Potato Taco Bowl
This bowl is bursting with vibrant colors and bold flavors — crispy roasted sweet potatoes, seasoned black beans, corn, avocado, and tangy lime-cilantro dressing come together for the ultimate healthy comfort meal. It’s naturally vegetarian, high in protein and fiber, and perfect for meal prep.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serves: 2–3 bowls
Ingredients
For the Roasted Sweet Potatoes
2 medium sweet potatoes, peeled and diced
1 ½ tbsp olive oil
½ tsp paprika
½ tsp cumin
¼ tsp chili powder
Salt & black pepper, to taste
For the Taco Bowl
1 cup cooked brown rice or quinoa
1 cup canned black beans, drained and rinsed
½ cup corn kernels
1 small red bell pepper, diced
½ avocado, diced or sliced
¼ cup diced red onion
¼ cup chopped fresh cilantro
Optional toppings: crumbled feta or cotija cheese, lime wedges, Greek yogurt or sour cream
For the Zesty Lime-Cilantro Dressing
2 tbsp olive oil
2 tbsp fresh lime juice
1 tbsp Greek yogurt
1 tbsp chopped cilantro
½ garlic clove, minced
½ tsp honey
Salt & pepper, to taste
Instructions
Roast the Sweet Potatoes
Preheat oven to 400°F (200°C).
Toss diced sweet potatoes with olive oil, paprika, cumin, chili powder, salt, and pepper.
Spread on a baking sheet and roast for 25 minutes, flipping halfway through, until golden and crispy on the edges.
Prepare the Dressing
In a small bowl or jar, whisk together olive oil, lime juice, Greek yogurt, cilantro, garlic, honey, salt, and pepper.
Adjust lime or salt to taste.
Warm the Beans & Corn
In a small pan, heat black beans and corn with a splash of water and a pinch of cumin and salt for 2–3 minutes, just until warmed.
Assemble the Taco Bowls
Divide rice or quinoa into bowls.
Top with roasted sweet potatoes, black beans, corn, red bell pepper, onion, and avocado.
Sprinkle with cilantro and cheese (if using).
Drizzle & Serve
Drizzle the lime-cilantro dressing over the bowl.
Serve with extra lime wedges for a fresh citrus kick.
Notes & Tips
Add grilled chicken or shrimp for extra protein.
Swap black beans for pinto beans or chickpeas if desired.
Add shredded lettuce or kale for extra greens.
Great for meal prep — store components separately and assemble fresh.
Frequently Asked Questions
Q: Can I make this vegan?
Yes! Just skip the cheese or use a dairy-free alternative and replace Greek yogurt with vegan yogurt or tahini.
Q: Can I air-fry the sweet potatoes?
Absolutely — air-fry at 390°F (200°C) for 12–15 minutes, shaking halfway.
Q: What grain works best?
Brown rice, quinoa, or even farro — all pair beautifully with these taco flavors.
Nutritional Information
Calories: 480 kcal
Protein: 14 g
Carbohydrates: 55 g
Fat: 22 g
Fiber: 10 g
Sodium: 430 mg