These Sweet Potato Taco Bowls are a fun and tasty twist on tacos! They are packed with flavor from roasted sweet potatoes, black beans, and fresh toppings like avocado and cilantro.
Making these bowls is super easy. Just roast the sweet potatoes, mix in your favorite beans, and pile on the toppings. You’ll want to make this for every meal! 🌮
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! Their natural sweetness pairs well with spices. If sweet potatoes aren’t available, butternut squash works really well, too.
Olive Oil: This helps the spices stick and adds flavor. If you need a substitute, try avocado oil or even melted coconut oil for a different twist.
Spices: Chili powder, cumin, and smoked paprika bring warmth to the dish. Feel free to tailor the spice levels to your taste! You could also swap with taco seasoning if that’s what you have on hand.
Corn: Fresh corn adds a nice crunch, but frozen corn is just as good! You could even use black beans if you prefer a different texture.
Avocado: Adding creaminess is a must! If you’re out of avocado, a dollop of guacamole or even yogurt can add a nice touch.
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes can be tricky, but with a few handy tips, you’ll get them just right!
- Preheat your oven properly. A hotter oven will give you that golden, crispy outside.
- Cut sweet potatoes into even 1-inch cubes. This helps them roast evenly.
- Toss them well in olive oil and spices. This ensures they are coated evenly for consistent flavor.
- Spread them out on the baking sheet. Overcrowding can lead to steaming instead of roasting.
- Make sure to toss them halfway through cooking. This helps achieve browning on all sides.
Cooking time can vary, so keep an eye on them starting at 25 minutes. They are done when they’re tender and have nice browning.
How to Make Sweet Potato Taco Bowls
Ingredients You’ll Need:
Main Ingredients:
- 2 large sweet potatoes, peeled and diced into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes or fresh pico de gallo
- 1/2 cup chopped fresh cilantro
- 1 ripe avocado, mashed or sliced
- 1 lime, halved
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup green sauce or cilantro lime dressing (optional)
Time Needed:
This recipe will take about 10 minutes to prepare and around 30 minutes to cook. In total, plan for approximately 40 minutes from start to finish. It’s a quick and healthy meal that can be made on a busy weeknight!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature is perfect for roasting sweet potatoes until they are crispy on the outside and tender inside. Line a baking sheet with parchment paper for easy cleanup.
2. Seasoning the Sweet Potatoes:
In a large bowl, combine the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, and a good pinch of salt and black pepper. Toss everything together until the sweet potatoes are evenly coated with the oil and spices. This is where the magic happens!
3. Roasting the Sweet Potatoes:
Spread the seasoned sweet potatoes in a single layer on your lined baking sheet. Make sure they have enough space to roast nicely. Place them in the preheated oven and roast for 25-30 minutes. Toss them halfway through the cooking time to ensure they brown evenly.
4. Preparing Other Ingredients:
While the sweet potatoes are roasting, get your corn ready. If you’re using frozen corn, you can quickly cook it in the microwave or on the stove. If it’s fresh corn, you can leave it raw for a crunchy texture. Next, prepare your toppings: dice the tomatoes (or use pico de gallo if you have it), chop the cilantro, and mash or slice the avocado.
5. Assembling the Bowls:
Once the sweet potatoes are roasted to perfection, it’s time to assemble your taco bowls! Divide the roasted sweet potatoes among serving bowls. Add the corn, tomatoes (or pico de gallo), chopped cilantro, and avocado on top or on the side. Feel free to get creative with your presentation!
6. Adding the Finishing Touches:
Drizzle your bowls with sour cream or Greek yogurt, and if you’d like, add some green sauce or cilantro lime dressing for extra flavor. Finally, garnish with lime halves so you can squeeze some fresh juice over your bowls just before digging in.
7. Serve and Enjoy:
Serve your vibrant Sweet Potato Taco Bowls immediately and enjoy this colorful, healthy meal with family or friends. Don’t forget to mix and match flavors and toppings to your liking. Happy eating!
Can I Substitute the Sweet Potatoes?
Absolutely! If sweet potatoes aren’t available, you can use butternut squash or even regular potatoes as a substitute. Just adjust the cooking time as needed since different vegetables may roast at different rates.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave in short intervals or warm on the stove until heated through. Avoid reheating multiple times to maintain freshness!
Can I Make This Recipe Vegan?
Definitely! Simply skip the sour cream or Greek yogurt, or use a vegan alternative like cashew cream or coconut yogurt. The flavors are still amazing without dairy!
What Other Toppings Can I Use?
The options are endless! Try adding black beans, shredded cheese, jalapeños, or even a zesty salsa. Get creative with your toppings based on what you have on hand.
