Savor Every Bite: Irresistible Sweet Potato Taco Bowl Recipe
Discover the Sweet Potato Taco Bowl, a comforting and nutritious meal perfect for quick weeknight dinners.
Equipment
- Oven
- baking sheet
- Medium saucepan
- skillet
- mixing bowl
Ingredients
For the Sweet Potatoes
- 3 medium sweet potatoes peeled and cut into cubes
- 2 tablespoon olive oil for roasting
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
For the Taco Black Beans
- 1 tablespoon olive oil for sautéing
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 1 can (400 g / 15 oz) black beans
- 60 ml water or vegetable broth
- Juice of ½ lime for brightness
For the Rice
- 185 g long-grain white rice or substitute with brown rice or quinoa
- 480 ml water or vegetable broth
- ½ teaspoon salt for flavor
- 1 tablespoon lime juice to complement
- 2 tablespoon fresh cilantro finely chopped
- 1 teaspoon olive oil or butter optional
For the Corn and Pepper Mix
- 1 teaspoon olive oil for sautéing
- 1 cup corn kernels fresh, frozen, or canned
- Pinch of salt and pepper to taste
- Juice of ½ lime optional
For Fresh Toppings
- 1 ripe avocado sliced or diced
- 1 small red onion thinly sliced
- 1–2 radishes thinly sliced (optional)
- 1 small tomato diced
- ¼ cup fresh cilantro leaves for garnish
- lime wedges for serving
For the Creamy Taco Sauce
- 120 g Greek yogurt or sour cream or coconut yogurt for vegan
- 2 tablespoon mayonnaise or vegan mayo
- 1–2 teaspoon hot sauce to taste
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1–2 tablespoon lime juice to brighten
- 1–2 tablespoon water to thin if necessary
Optional Toppings
- 30 g shredded cheese to add a melty finish
- 2 tablespoon crumbled cotija or feta cheese for tang
- crushed tortilla chips or strips for crunch
- sliced jalapeños fresh or pickled
Instructions
Step-by-Step Instructions
- Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper.
- In a large bowl, add the sweet potato cubes. Drizzle with olive oil and toss until fully coated with spices.
- Spread the seasoned sweet potatoes in a single layer on the baking sheet. Roast for 20–25 minutes, flipping halfway through.
- While the sweet potatoes roast, rinse rice under cold water until clear. Combine with water and salt in a saucepan, then bring to a boil and simmer.
- Once cooked, let the rice stand covered for 5 minutes. Fluff with a fork and mix in lime juice, cilantro, and olive oil.
- In a skillet over medium heat, heat olive oil. Add diced onion and sauté for 3–4 minutes until softened.
- Add minced garlic, then stir in spices and toast briefly. Add black beans and simmer, finishing with lime juice.
- In a small skillet, heat olive oil and sauté diced red bell pepper. Mix in corn and season, cooking until heated through.
- In a bowl, whisk together yogurt, mayonnaise, hot sauce, spices, and lime juice. Adjust thickness with water and season to taste.
- Assemble bowls with rice, beans, sweet potatoes, and corn mix. Garnish with avocado, tomatoes, and onion.
- Drizzle taco sauce over bowls, sprinkle with toppings, and serve with lime wedges.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Components can be kept separate to maintain texture.
Nutrition
Serving: 1bowlCalories: 550kcalCarbohydrates: 85gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 680mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 12000IUVitamin C: 35mgCalcium: 80mgIron: 4mg
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