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Indulge in the vibrant flavors of our Sweet Potato Taco Bowl, a delightful fusion of crispy potatoes, savory beef, creamy guacamole, and zesty salsa. This dish is a symphony of textures and tastes that will leave your taste buds dancing.
I first discovered the magic of Sweet Potato Taco Bowl during a cozy family dinner. The combination of spices and fresh ingredients reminded me of warm summer evenings spent with loved ones. It’s a dish that brings people together, and I’m thrilled to share it with you.
Get ready to embark on a culinary adventure that’s as fun to make as it is to eat. Let’s dive into the world of Sweet Potato Taco Bowl!
What to Expect
- Time: Approximately 1 hour
- Difficulty: Moderate
Before You Begin
Before you start, make sure you have all your ingredients prepped and ready. This will make the cooking process smoother and more enjoyable. Don’t forget to preheat your oven or air fryer for the potatoes!
Ingredients You’ll Need
| Category | Ingredients |
|---|---|
| POTATOES | 700 g (1 lb 9 oz) potatoes, diced into 2 cm (¾ inch) cubes (I aim for roughly 2 medium potatoes per person) 2 tbsp extra-virgin olive oil 1 tsp sweet paprika 1 tsp garlic powder ½ tsp sea salt flakes ¼ tsp freshly cracked black pepper |
| BEEF | 1 tbsp extra-virgin olive oil ½ red onion, finely chopped 500 g (1 lb 2 oz) minced (ground) beef (regular or lean) 1 tbsp sweet paprika 1 tbsp ground cumin 1 tsp onion powder 1 tsp garlic powder 1 tsp dried oregano 1 tsp sea salt flakes ¼ tsp freshly cracked black pepper 2 tbsp tomato paste (concentrated puree) ¼ cup (60 ml) water |
| GUACAMOLE | 2 avocados, mashed with a fork ¼ bunch coriander (cilantro), finely chopped ¼ red onion, finely diced Juice of 1 lime ½ tsp sea salt flakes ¼ tsp freshly cracked black pepper |
| SALSA | 2 tomatoes, finely diced ¼ bunch coriander (cilantro), finely chopped ¼ red onion, finely diced Juice of 1 lime ½ tsp sea salt flakes ¼ tsp freshly cracked black pepper |
| TO SERVE | 2 cups (250 g) grated Mexican cheese blend Lime wedges (optional) |
Step-by-Step Guide
- Oven-bake the potatoes: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes. To a large baking tray lined with baking (parchment) paper, add the potatoes, oil, paprika, garlic powder, salt, and pepper. Toss to coat. Spread the potatoes out evenly so they are not overlapping. Use two oven trays, if needed. Bake for 40–45 minutes or until crisp and golden, turning once halfway through (and swapping the trays once halfway through if using two trays).
- Air fry the potatoes: Preheat the air fryer to 200°C (400°F). Arrange the potatoes in a single layer in the basket (cook in batches if needed to avoid overcrowding). Air fry for 20–25 minutes, shaking the basket halfway through, or until the potatoes are golden and crispy on the edges.
- Cook the beef: Meanwhile, to make the beef, heat the oil in a large, heavy-based frying pan over medium–high heat. Add the onion and cook, stirring, for 1–2 minutes until slightly softened. Add the minced beef, and cook for 3–4 minutes, breaking it up with a wooden spoon as you go. Add the sweet paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper. Cook, stirring, for 30 seconds. Add the tomato paste and cook, stirring, for 1 minute or until well combined with the beef and spices. Add the water and simmer over low heat for 3–4 minutes or until most of the liquid has evaporated.
- Make the guacamole: Place the ingredients in a medium bowl and stir to combine. Refrigerate, covered, until ready to serve.
- Make the salsa: Place the ingredients in a medium bowl and stir to combine. Refrigerate, covered, until ready to serve.
- Assemble and serve: Divide the potatoes among four bowls. Top each bowl with the beef mixture, followed by a sprinkling of cheese. Dollop with the guacamole and salsa. Serve with lime wedges on the side, if using.
Pointers for Perfection & How to Store
For extra melty cheese, sprinkle the cheese on the beef mixture while it’s still hot. This will create a delicious, gooey layer that’s hard to resist. To store leftovers, keep the components separate in airtight containers in the fridge for up to 3 days. Reheat the potatoes and beef in the oven or microwave before assembling.
For more delicious recipes, check out our Glow Bowl Recipe.
Print
Sweet Potato Taco Bowl
- Total Time: 40
- Yield: 4 bowls 1x
- Diet: Gluten Free
Description
This Sweet Potato Taco Bowl is the best family recipe for a healthy, customizable dinner that everyone loves. Smoky, roasted sweet potatoes replace the meat for a plant-based twist, paired with hearty black beans, fluffy rice, and fresh toppings. It is a colorful, nutrient-dense deconstructed taco night that is naturally gluten-free and perfect for meal prep.
Ingredients
— Roasted Sweet Potatoes —
2 large sweet potatoes, peeled and cubed (approx. 1/2 inch pieces)
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
— The Bowl Base —
3 cups cooked white rice, brown rice, or quinoa
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (frozen, canned, or roasted)
2 cups romaine lettuce or baby spinach, chopped
— Toppings & Garnish —
1 large avocado, sliced (or guacamole)
½ cup salsa or pico de gallo
¼ cup fresh cilantro, chopped
Lime wedges
Optional: Sour cream, cotija cheese, or pumpkin seeds for crunch
Instructions
1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Season Potatoes: Place the cubed sweet potatoes on the baking sheet. Drizzle with olive oil and sprinkle with chili powder, cumin, smoked paprika, garlic powder, and salt. Toss well with your hands to coat evenly.
3. Roast: Spread the potatoes in a single layer (don’t overcrowd). Roast for 25–30 minutes, tossing halfway through, until tender inside and caramelized on the edges.
4. Warm Beans & Corn: While the potatoes roast, warm the black beans and corn in a small saucepan over low heat with a pinch of salt and lime juice.
5. Assemble Bowls: Divide the cooked rice (or quinoa) among 4 bowls. Add a handful of chopped greens to each.
6. Add Main Components: Top with the roasted sweet potatoes, warm black beans, and corn.
7. Finish: Top each bowl generously with avocado slices, salsa, and a dollop of sour cream (if using). Garnish with fresh cilantro and serve with a wedge of lime to squeeze over the top.
Notes
Meal Prep: The roasted sweet potatoes and rice store beautifully. Keep ingredients in separate containers and assemble fresh for lunch throughout the week.
Protein Boost: While filling on its own, you can add grilled chicken, ground turkey, or fried eggs for extra protein.
Sauce Idea: For a dairy-free creamy dressing, blend cashew butter with lime juice, water, and cilantro.
Seasoning: If you have a pre-made gluten-free taco seasoning packet, you can use 2 tablespoons of that instead of the individual spices.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6
- Sodium: 550
- Fat: 16
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 72
- Fiber: 14
- Protein: 12
- Cholesterol: 0
Your Burning Questions Answered!
- Can I use sweet potatoes instead of regular potatoes?
- Absolutely! Sweet potatoes will add a delightful sweetness to your Sweet Potato Taco Bowl.
- What can I substitute for beef?
- Ground turkey or chicken works well, or you can use a plant-based meat substitute for a vegetarian version.
How can I make this dish spicier?
Add a pinch of cayenne pepper or some diced jalapeños to the beef mixture for an extra kick.
Dig In & Enjoy!
Now that you’ve mastered the art of making a Sweet Potato Taco Bowl, it’s time to savor every bite. This dish is perfect for a family dinner, a gathering with friends, or even a cozy night in. The vibrant flavors and textures will leave you craving more.
For more delicious ideas, follow me on Pinterest.