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Close-up of a colorful Sweet Potato Taco Bowl topped with diced avocado, cherry tomatoes, and cilantro.

Sweet Potato Taco Bowls | Easy, Healthy Weeknight Dinner!

Enjoy a vibrant and nutritious dinner with these easy-to-make sweet potato taco bowls, perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Sweet Potatoes
  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • salt and pepper to taste salt and pepper
  • 1 can black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 1 avocado avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, diced
fresh cilantro
  • fresh cilantro, for garnish
  • lime wedges, for serving

Method
 

  1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, chili powder, cumin, salt, and pepper.
  2. Spread on a baking sheet and roast for 25-30 minutes until tender and crispy.
  3. Prepare toppings: rinse black beans, cook corn if needed, and chop avocado, tomatoes, and onion.
  4. Assemble bowls with sweet potatoes at the base, then add beans, corn, avocado, tomatoes, and onion. Garnish with cilantro and serve with lime wedges.

Notes

This dish is customizable with your favorite toppings and can be made vegan and gluten-free.