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Close-up of colorful sweet potato taco bowl.

Sweet Potato Taco Bowls

These Sweet Potato Taco Bowls are an easy and healthy weeknight dinner option. Packed with flavor and nutrients, they're a customizable and satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: dinner
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Sweet Potato & Seasoning
  • 1 large sweet potato peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 0.5 teaspoon cumin
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon smoked paprika
  • to taste Salt and pepper
Other Ingredients
  • 1 15-ounce can black beans rinsed and drained
  • 1 cup cooked quinoa or rice
  • 0.5 cup corn fresh or frozen
  • 0.25 cup red onion diced
  • 0.25 cup avocado diced
  • to taste Salsa
  • to taste Cilantro chopped (optional)
  • for serving Lime wedges (optional)

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potato with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
  3. Spread sweet potatoes on a baking sheet.
  4. Roast for 20-25 minutes, flipping halfway through.
  5. Prepare other ingredients: rinse black beans, cook quinoa, dice red onion and avocado.
  6. Assemble taco bowls: Layer quinoa, sweet potatoes, black beans, corn, and red onion.
  7. Top with avocado, salsa, and cilantro (if using).
  8. Serve with lime wedges (if using).

Notes

Feel free to customize your taco bowls with your favorite toppings, such as sour cream, cheese, or hot sauce.