Description
These Sweet Potato Taco Bowls are a healthy and flavorful twist on taco night! 🌮🍠 Roasted sweet potatoes form the base, topped with seasoned black beans, fresh veggies, and a drizzle of creamy dressing — perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper, to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced red bell pepper
- 1/2 cup diced avocado
- 1/4 cup chopped cilantro
- 1/4 cup shredded cheese (optional)
- 2–3 tbsp lime juice or dressing of choice
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread on the baking sheet.
- Roast for 20–25 minutes, flipping halfway, until tender and slightly crispy.
- While the sweet potatoes roast, warm black beans and corn in a skillet with a pinch of salt and pepper.
- Assemble bowls: layer roasted sweet potatoes, black beans, corn, bell pepper, avocado, and cheese if using.
- Drizzle with lime juice or dressing, sprinkle with cilantro, and serve immediately.
Notes
💡 Tip: For extra flavor, add taco seasoning to the black beans or a dollop of sour cream or Greek yogurt. Great for meal prep — store ingredients separately and assemble when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dishes, Healthy Recipes, Vegetarian
- Method: Roasted
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 5mg
Keywords: sweet potato taco bowls, healthy tacos, vegetarian taco bowl, meal prep recipe, roasted sweet potatoes