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- 2 medium sweet potatoes, peeled and diced - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1/2 teaspoon chili powder - Salt and pepper to taste - 1 can black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 avocado, sliced - 1 cup cherry tomatoes, halved - 1 cup diced red onion - Fresh cilantro, chopped (for garnish) - 1 lime, cut into wedges These sweet potato taco bowls pack a punch of nutrition. Each serving has about: - Calories: 350 - Protein: 12g - Fat: 14g - Carbohydrates: 50g - Fiber: 12g This dish offers a good balance of carbs, fiber, and healthy fats. Sweet potatoes provide vitamin A, while black beans add protein and iron. You can easily swap ingredients based on your taste or what you have. Here are some ideas: - Sweet Potatoes: Try butternut squash or regular potatoes. - Olive Oil: Avocado oil or coconut oil work well too. - Black Beans: Use pinto beans or chickpeas for a twist. - Corn: Zucchini or bell peppers can replace corn if desired. - Avocado: Sour cream or Greek yogurt can add creaminess. These changes keep the bowls tasty and fun! {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This hot oven helps the sweet potatoes cook well. Next, peel and dice the two medium sweet potatoes into small cubes. In a large bowl, mix the sweet potato cubes with one tablespoon of olive oil. Add one teaspoon of smoked paprika, one teaspoon of cumin, and half a teaspoon of chili powder. Don’t forget to sprinkle in some salt and pepper to taste. Toss everything together until the sweet potatoes are fully coated. Spread the seasoned sweet potatoes on a baking sheet in a single layer. Make sure they have space around them. This helps them roast evenly. Place the baking sheet in the oven. Roast the sweet potatoes for 25 to 30 minutes. Flip them halfway through to brown all sides. Check if they are tender and lightly browned when done. While the sweet potatoes roast, it’s time to warm the black beans and corn. Use a small saucepan and set it over medium heat. Pour in one can of drained and rinsed black beans and one cup of corn kernels. Stir them occasionally. Heat them for about 5 to 7 minutes until they are warmed through. Now, let’s put the taco bowls together. Grab some serving bowls. Start with a base layer of the roasted sweet potatoes. Next, add the warmed black beans and corn on top. Make sure to distribute the layers evenly for a great mix of flavors. The fun part is adding fresh toppings. Slice one avocado and layer it on next. Then add one cup of halved cherry tomatoes and one cup of diced red onion. These toppings add color and flavor. Finally, sprinkle fresh chopped cilantro over the top. Squeeze lime juice from lime wedges over everything for a zesty finish. Enjoy your delicious and easy sweet potato taco bowls! To roast sweet potatoes well, start with good prep. Peel and dice two medium sweet potatoes into even cubes. This helps them cook evenly. Toss the sweet potatoes in a bowl with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. The oil helps them crisp up. Spread them on a baking sheet in a single layer. Roast at 425°F for 25-30 minutes. Flip them halfway through to brown all sides. You'll know they're done when they are tender and golden brown. Sweet potatoes are very versatile. Besides the spices in the recipe, you can try other flavors. Add garlic powder for more depth. Try a splash of lime juice for a fresh taste. You can also mix in some maple syrup for sweetness. Pairing sweet potatoes with tangy toppings like pickled onions adds a great contrast. Fresh herbs like cilantro or parsley brighten up the dish too. These taco bowls are great on their own, but you can add more. Serve them with a dollop of sour cream or Greek yogurt for creaminess. Crumbled feta or goat cheese adds a nice tang. For crunch, top with tortilla chips or toasted nuts. You can also pair these bowls with a side salad for a fresh touch. If you're feeling adventurous, serve with a spicy salsa or hot sauce for an extra kick. Pro Tips Perfectly Roasted Sweet Potatoes: Ensure the sweet potatoes are cut into even-sized pieces for uniform cooking and browning. Enhance Flavor with Toppings: Experiment with additional toppings like feta cheese or jalapeños for a personalized touch. Meal Prep Friendly: These taco bowls can be prepared in advance and stored in the fridge for up to 3 days, making them perfect for meal prep. Fresh Lime Zest: Add a sprinkle of lime zest along with the juice for an extra burst of citrus flavor that brightens the dish. {{image_2}} Sweet potato taco bowls are great for everyone. To make them vegetarian, skip any meat. Use black beans and corn for protein. Add extra veggies like bell peppers or zucchini for a colorful touch. You can also try tofu for a vegan option. Just cube and sauté it with spices, then mix it in. If you love meat, add cooked chicken or beef. Shredded chicken works well. For beef, try ground beef or steak. Cook the meat with spices like cumin and chili powder. This adds flavor and makes your bowls hearty. You can also mix in shrimp or fish for a seafood twist. For low-carb or keto diets, swap sweet potatoes for cauliflower rice. This keeps the bowl light but still delicious. You can also reduce the corn or omit it altogether. Focus on high-protein toppings like chicken, beef, or cheese. Adding avocado boosts healthy fats, making your meal filling and tasty. To store leftovers, place them in an airtight container. Make sure to cool the taco bowls first. This helps keep the flavors fresh. Store them in the fridge for up to three days. Avoid mixing toppings in the container. This keeps each component tasty. To reheat, use the microwave or oven. If using a microwave, place the bowl on a microwave-safe dish. Heat in short bursts, about one minute at a time. Stir between heating to warm evenly. For the oven, preheat to 350°F (175°C). Place the bowl on a baking sheet and cover with foil. Heat for 10-15 minutes until hot. You can freeze the sweet potatoes and beans. First, let them cool completely. Then, place them in freezer-safe bags. Remove as much air as possible before sealing. They can last up to three months in the freezer. When ready to eat, thaw overnight in the fridge. Reheat as mentioned before. Yes, you can make Sweet Potato Taco Bowls ahead of time. Prepare the sweet potatoes and toppings separately. Store them in airtight containers in the fridge. When ready to eat, warm the sweet potatoes and assemble your bowls. This saves time and keeps the meal fresh. The best toppings for Sweet Potato Taco Bowls include: - Sliced avocado - Cherry tomatoes - Diced red onion - Fresh cilantro - Lime wedges These toppings add flavor and freshness, making your bowl vibrant and tasty. To make Sweet Potato Taco Bowls spicier, add more chili powder or diced jalapeños. You can also use spicy salsa or hot sauce as a topping. These options will kick up the heat and add zest to your meal. Yes, Sweet Potato Taco Bowls are healthy. Sweet potatoes are full of vitamins and fiber. Black beans add protein and more fiber. The fresh veggies boost nutrients. This meal is balanced and good for you. Absolutely! You can use other vegetables. Try bell peppers, zucchini, or spinach. Just roast them along with the sweet potatoes. This adds variety and flavor to your taco bowls. Feel free to get creative with seasonal veggies! Sweet potato taco bowls are tasty and easy to make. We covered the key ingredients, from sweet potatoes to fresh toppings. Roasting sweet potatoes brings out their flavor, while various proteins add a nice touch. You can adapt recipes to your needs, making them vegetarian or low-carb. In the end, these bowls are great for any meal. They are simple, healthy, and fun to prepare. Enjoy making your own versions and exploring new flavors!

Sweet Potato Taco Bowls

A delicious and healthy taco bowl featuring roasted sweet potatoes, black beans, corn, and fresh toppings.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 0.5 teaspoon chili powder
  • to taste Salt and pepper
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 whole avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup diced red onion
  • for garnish Fresh cilantro, chopped
  • 1 whole lime, cut into wedges

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper until well coated.
  • Spread the sweet potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, or until they are tender and lightly browned, flipping them halfway through for even cooking.
  • In a small saucepan over medium heat, combine the black beans and corn. Stir occasionally until warmed through, about 5-7 minutes.
  • In serving bowls, create a base layer with the roasted sweet potatoes. Top with warmed black beans and corn.
  • Layer on the sliced avocado, cherry tomatoes, and diced red onion.
  • Sprinkle fresh cilantro over the top and squeeze lime juice over everything before serving.

Notes

Feel free to customize with your favorite toppings.
Keyword sweet potatoes, taco bowls, vegetarian