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- 2 large sweet potatoes - 1 can black beans - 1 cup corn kernels - 1 ripe avocado - Ground cumin - Smoked paprika - Chili powder - Salt and pepper - Sour cream - Salsa - Shredded cheese Sweet potato taco bowls are a fun and tasty dish. You can mix different flavors and colors. The main ingredients bring a lot of nutrition. Sweet potatoes are sweet and filling. Black beans add protein and fiber. Corn gives a nice crunch, while avocado adds creaminess. For spices, I love using ground cumin, smoked paprika, and chili powder. These spices give warmth and depth. Salt and pepper help to enhance the taste. You can adjust the spices based on your heat level. If you want to add more flavor, think of optional toppings. Sour cream makes it creamy and tangy. Salsa adds spice and freshness. Shredded cheese can make it rich and satisfying. These ingredients make your taco bowls colorful and healthy. You can enjoy them for lunch or dinner. They are easy to adapt and fun to make! {{ingredient_image_2}} - First, preheat the oven to 425°F (220°C). This helps the sweet potatoes cook evenly. - Next, peel and dice the sweet potatoes into 1-inch cubes. This size cooks well and gives great texture. - In a large bowl, mix the diced sweet potatoes with 1 tablespoon of extra virgin olive oil. Add 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of chili powder. Sprinkle in salt and black pepper to taste. Toss until all pieces are evenly coated. - Spread the seasoned sweet potatoes in a single layer on a baking sheet. Make sure they are not crowded. This helps them roast, not steam. - Roast in the preheated oven for 25-30 minutes. Flip them halfway through to ensure even cooking. You want them fork-tender with a nice caramel color. - While the sweet potatoes roast, prepare your toppings. In a medium bowl, combine 1 can of rinsed black beans, 1 cup of corn kernels, diced avocado, halved cherry tomatoes, chopped red onion, and fresh cilantro. - Squeeze the juice of 1 lime over the mixture. Season with salt and pepper to taste. Gently toss to mix, being careful not to mash the avocado. These simple steps will lead to a delicious dish that is colorful and full of flavor! You can easily make this dish vegetarian or vegan. Just skip the sour cream and cheese. You can add a tasty mix of toppings to make your bowls more exciting. Try fresh lime juice, chopped jalapeños, or pickled red onions. These additions give your taco bowls more zing. Roasting sweet potatoes is key to getting the best flavor. To ensure even cooking, spread the sweet potatoes in a single layer on the baking sheet. This helps them cook nicely without steaming. Flip them halfway through for a great caramelization. The high heat helps bring out their natural sweetness. Make your taco bowls look inviting. Serve them in clear bowls to show off the colors. Add a lime wedge on the side for a fresh burst of flavor. Top with chopped cilantro for a pop of green. For side dishes, consider serving with a light salad or tortilla chips for a crunchy contrast. Pro Tips Choose Sweet Potatoes Wisely: Select sweet potatoes that are firm and have smooth skin. Avoid any that have blemishes or soft spots for the best flavor and texture. Customize Your Spice Level: Adjust the chili powder according to your taste. For a milder bowl, reduce the amount or omit it altogether. Fresh Ingredients Matter: Use fresh corn and ripe avocados for the best taste. They add a vibrant flavor and texture to your taco bowls. Make It a Meal Prep Option: Prepare extra roasted sweet potatoes and the black bean mixture to enjoy these taco bowls throughout the week. They store well in the refrigerator for easy lunches or dinners. {{image_4}} You can add different proteins to your sweet potato taco bowls. Shredded chicken or beef works great. Just cook the meat first, then mix it with the beans and corn. You can also use tofu for a plant-based option. It adds protein and keeps the meal light. Using different beans can also change the flavor. Try pinto beans or chickpeas. They each bring a unique taste and texture. Rinsing and draining the beans before use helps keep the dish fresh. If you want to switch things up, try serving the taco bowls over quinoa or rice. Quinoa adds a nice nutty flavor and protein. Rice is soft and fills you up. Both options work well with the sweet potatoes and toppings. You can even explore cauliflower rice for a low-carb choice. It adds a light texture and absorbs flavors well. Just sauté the cauliflower rice with a bit of olive oil for a tasty base. Seasonal vegetables can make your bowls pop. In summer, add fresh zucchini or bell peppers. In fall, consider roasted Brussels sprouts or butternut squash. These veggies bring color and taste. Adapting to holiday flavors is fun too. For example, use cranberries and pecans for a festive touch. Adding spices like cinnamon can create a warm, seasonal vibe. It’s a great way to keep the dish exciting throughout the year. To store leftovers, place your sweet potato taco bowl in an airtight container. Make sure it is sealed well to keep out air. This will help the flavors stay fresh. Your leftovers will last in the fridge for about 3 to 5 days. You can freeze the sweet potato taco bowl but do it in parts. Freeze the roasted sweet potatoes, black beans, and corn mixture separately. This way, each part stays fresh. To reheat, take out your frozen items and let them thaw in the fridge overnight. For the best taste, reheat the sweet potatoes in the oven. Set the oven to 350°F (175°C) and bake for about 10-15 minutes. This keeps them from getting mushy. You can reheat the bean mixture in a skillet on low heat. Stir it often to keep it from sticking. This will help keep the flavors bright and fresh. Yes, you can make Sweet Potato Taco Bowls ahead of time. To do this, cook the sweet potatoes and toppings separately. Store each component in airtight containers in the fridge. When you are ready to eat, simply reheat the sweet potatoes in the oven or microwave. This keeps the flavors fresh and the texture nice. You can also pack meal prep bowls for easy lunches. Just layer the sweet potatoes and toppings in your container. This recipe is naturally gluten-free. The main ingredients, such as sweet potatoes, black beans, and corn, do not contain gluten. Always check labels on canned goods like beans and corn to ensure they are gluten-free. If you use any sauces or toppings, ensure they are also gluten-free. This way, you can enjoy your taco bowls without worry. Sweet Potato Taco Bowls are great on their own, but you can add sides. Consider serving with a simple green salad for extra crunch. You can also pair them with tortilla chips and salsa for a fun snack. Another idea is to serve with a side of guacamole. This adds more flavor and creaminess to your meal. Enjoy mixing and matching to find your favorite pairings! In this post, we explored how to create delicious sweet potato taco bowls. We covered key ingredients, spices, and step-by-step instructions for prep and roasting. I shared tips on customizing your bowl, proper cooking techniques, and serving suggestions. You can enhance your meal with different proteins or grains. Finally, I discussed storage and reheating to keep your dish fresh. These bowls are not just tasty; they are also fun to make and share. Enjoy experimenting with flavors and find your perfect combination!

Sweet Potato Taco Bowls

A delicious and vibrant taco bowl featuring roasted sweet potatoes, black beans, corn, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 large sweet potatoes, peeled and diced into 1-inch cubes
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon chili powder
  • to taste Salt and freshly ground black pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • 0.25 cup red onion, finely chopped
  • 0.25 cup fresh cilantro, chopped
  • 1 lime Juice of
  • optional sour cream
  • optional salsa
  • optional shredded cheese

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large mixing bowl, combine the diced sweet potatoes with the olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Toss the sweet potatoes until they are evenly coated with the oil and spices.
  • Spread the seasoned sweet potatoes in a single layer on a baking sheet, ensuring they are not overcrowded. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are fork-tender and have developed a slight caramelization, flipping them halfway through to ensure even cooking.
  • While the sweet potatoes are roasting, prepare the taco bowl toppings. In a medium bowl, mix together the black beans, corn, diced avocado, halved cherry tomatoes, chopped red onion, and cilantro. Squeeze the lime juice over the mixture, and season with salt and pepper to taste. Gently toss to combine, being careful not to mash the avocado.
  • Once the sweet potatoes are roasted, remove them from the oven and let them cool for about 5 minutes.
  • To assemble the taco bowls, start by dividing the roasted sweet potatoes evenly among 4 serving bowls. Generously top each bowl with the black bean and corn mixture.
  • Customize your bowls with optional toppings such as a dollop of sour cream, a spoonful of salsa, or a sprinkle of shredded cheese, adding layers of flavor to each serving.

Notes

Serve each taco bowl with a lime wedge on the side for an extra burst of citrus flavor.
Keyword sweet potatoes, taco bowls, vegetarian