Taco Sweet Potato Bowl
A hearty, colorful bowl featuring roasted sweet potatoes, seasoned lean chicken or beans, fresh veggies, corn, avocado, and a creamy yogurt-lime sauce. It has all the taco flavors but stays mild, fresh, and nutrient-dense.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
For the Roasted Sweet Potatoes
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon dried oregano
Protein Options (choose one)
Chicken:
200g boneless chicken breast, cut into small cubes
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon cumin
1 teaspoon olive oil
OR Chickpeas (vegetarian):
1 cup cooked chickpeas
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon oregano
1 teaspoon olive oil
Fresh Bowl Ingredients
½ cup sweet corn
½ cup black beans (or kidney beans)
½ cup shredded lettuce or cabbage
1 small tomato, diced
1 small avocado, sliced
2 tablespoons chopped fresh cilantro
Creamy Yogurt-Lime Sauce
½ cup Greek yogurt
1 teaspoon lime juice
½ teaspoon honey
1 tablespoon finely chopped coriander or parsley
Pinch of salt & pepper
Instructions
1. Roast Sweet Potatoes
Preheat oven to 220°C (425°F).
Toss sweet potato cubes with olive oil, salt, pepper, paprika, garlic powder, and oregano.
Spread on a tray and roast 20–25 minutes, flipping halfway until golden and tender.
2. Cook the Protein
For Chicken
Heat a skillet with olive oil.
Add chicken cubes and season with salt, pepper, garlic powder, and cumin.
Cook for 6–8 minutes until lightly golden and cooked through.
For Chickpeas
Heat olive oil in a pan.
Add chickpeas, salt, garlic powder, and oregano.
Saute for 5–6 minutes until warm and slightly crispy.
3. Prepare the Sauce
Mix yogurt, lime juice, honey, salt, pepper, and herbs in a small bowl.
Adjust consistency with 1–2 tsp water if needed.
4. Assemble the Bowl
In a large bowl, add:
A base of roasted sweet potatoes
Add your protein (chicken or chickpeas)
Add corn, black beans, lettuce, and tomatoes
Top with fresh avocado slices
Drizzle generously with yogurt-lime sauce
Optional: sprinkle a little cheese (feta, cheddar, or cotija).
Notes
Keep spices mild to stay non-spicy yet flavorful.
You can replace sweet potatoes with roasted pumpkin for variation.
Add quinoa or brown rice for extra fullness.
Tips
Roast sweet potatoes on high heat for caramelization.
Add a squeeze of lime before serving for freshness.
Mix chicken and chickpeas for a high-protein combo.
Frequently Asked Questions
Q: Can I meal-prep this?
Yes! Store ingredients separately for freshness.
Q: Can I make it dairy-free?
Use coconut yogurt or a tahini-lime sauce.
Q: Can I make it vegetarian?
Yes—use chickpeas or black beans as the main protein.
Nutritional Information
Calories: 420–520
Protein: 25–35g (with chicken)
Carbs: 45–55g
Fat: 12–20g
Fiber: 9–11g